Masamoto Tako-hiki, Sharpened, Sashimi Knife, Water Buffalo Horn Handle, Hidemasa, Single-edged Japanese kitchen knife Additionally

Additionally

Weight: 85g

which is a three-layered knife construction

providing outstanding sharpness

While the Yanagiba knife is well-known for sashimi

Masamoto Tako-hiki, Sharpened, Sashimi Knife, Water Buffalo Horn Handle, Hidemasa, Single-edged Japanese kitchen knife AdditionallyMasamoto Tako hiki Knife This is a sashimi knife with a water buffalo handle. While the Yanagiba knife is well known for sashimi, this is a Kanto style sashimi knife known as the Tako hiki. Despite its name, it is not exclusively for cutting octopus. The Tako hiki differs from the Yanagiba in that it is generally thinner and has a flat tip. For slicing sashimi, the Tako hiki is considered superior to the Yanagiba, making it more efficient for handling