Sakai Kikumori Kikuzuki Blue 2 Sakimaru Takohiki 300mm

The Takohiki knife is a specialized Japanese knife, traditionally crafted for slicing octopus and other seafood. It is a regional variation of the sashimi knife, originating from the Kansai area of Japan. The Takohiki features a long, rectangular blade with a straightedge and a blunt tip, designed for achieving clean, precise cuts of fish or delicate ingredients. Its shape allows chefs to make long, uninterrupted pulls through the food, reducing friction and maintaining the integrity of each slice. This knife is ideal for preparing sashimi with exceptional control and precision, embodying Japanese culinary artistry.

Japanese Blue Steel #2, or "Aogami" #2, is a revered high-carbon steel alloyed with low amounts of chromium and tungsten. It strikes an excellent balance between durability, edge retention, and ease of sharpening. Slightly more ductile than Blue #1, it's widely used in crafting traditional Japanese knives, beloved by chefs for its resilience and sharpness, albeit is slightly softer than Blue 1.

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.