Takahashikusu’s Digital Catalog

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For SlicingSashimiSince it is sharp and long from (heel) to(point), you can slicesashimi in one stroke, making the cut surface beautiful. It maximizes the tastebecause its sharp edge does not damage the cells of food. It is called “”in the Kansai district and “” in the Kanto district. The “” used forslicing puffersh is thinner compared with other sashimi knives.FuguhikiYanagibaShobukissakihamotoYanagiba/ShobuIt is calledin the Kantodistrict andin the Kansaidistrict. A short while ago, thistype of knife was considered aKansai-style sashimi knife, buttoday it is used to slice sashimieven in Kanto. It is calledsince its shape looks like an iris(which is calledin Japanese).180・210・240・270・300・330・360/mmshobushobushobuyanagibaTakohiki/Sakimaru TakohikiThis is a Kanto-style sashimiknife. The knife with a squarepoint isand the knifewith a round point is.240・270・300・330/mmtakohikisakimarutakohikiFuguhikiBecause it is mainly used to thinlyslice puffersh, it is made thinnerthan aknife. The width atthe heel of the knife is narrowerthantoo.240・270・300・330/mmshobushobuKaisakiThis knife is shaped like aknife but is shorter. It is a knifeused for preparing clams, butsince it is also used to cut(decorative leaf), it is sometimescalled .90・105・120・135/mmbarankiribaranshobuThe main features of Japanese knives arethat they are single-edged and use steel.Because of these features, they have a verysharp edge. With this, they can create abeautiful cut surface and the cells of fooddo not get damaged thereby maximizing theflavor of food.Yanagi KiritsukeIt is a Kanto-style sashimi knife.It can be used not only for sashimibut for vegetables too.240・270・300・330/mm※As for Honyaki knives, the types of steels we make are Shirogami (White Paper Steel), Aogami (Blue Paper Steel) and Stainless Steel, and the types of Honyaki are Water-Honyaki and Oil-Honyaki. If you are interested in Honyaki knives, please feel free to contact us.03TakohikiSakimaruTakohikiFor SlicingSashimiSince it is sharp and long from (heel) to(point), you can slicesashimi in one stroke, making the cut surface beautiful. It maximizes the tastebecause its sharp edge does not damage the cells of food. It is called “”in the Kansai district and “” in the Kanto district. The “” used forslicing puffersh is thinner compared with other sashimi knives.FuguhikiYanagibaShobukissakihamotoYanagiba/ShobuIt is calledin the Kantodistrict andin the Kansaidistrict. A short while ago, thistype of knife was considered aKansai-style sashimi knife, buttoday it is used to slice sashimieven in Kanto. It is calledsince its shape looks like an iris(which is calledin Japanese).180・210・240・270・300・330・360/mmshobushobushobuyanagibaTakohiki/Sakimaru TakohikiThis is a Kanto-style sashimiknife. The knife with a squarepoint isand the knifewith a round point is.240・270・300・330/mmtakohikisakimarutakohikiFuguhikiBecause it is mainly used to thinlyslice puffersh, it is made thinnerthan aknife. The width atthe heel of the knife is narrowerthantoo.240・270・300・330/mmshobushobuKaisakiThis knife is shaped like aknife but is shorter. It is a knifeused for preparing clams, butsince it is also used to cut(decorative leaf), it is sometimescalled .90・105・120・135/mmbarankiribaranshobuThe main features of Japanese knives arethat they are single-edged and use steel.Because of these features, they have a verysharp edge. With this, they can create abeautiful cut surface and the cells of fooddo not get damaged thereby maximizing theflavor of food.Yanagi KiritsukeIt is a Kanto-style sashimi knife.It can be used not only for sashimibut for vegetables too.240・270・300・330/mm※As for Honyaki knives, the types of steels we make are Shirogami (White Paper Steel), Aogami (Blue Paper Steel) and Stainless Steel, and the types of Honyaki are Water-Honyaki and Oil-Honyaki. If you are interested in Honyaki knives, please feel free to contact us.03TakohikiSakimaruTakohiki