Takahashikusu’s Digital Catalog

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*A knife that is silver overall like you see frequently,by polishing the "" (the base of the knife made by smiths).**A knife with thepart polished while leaving the obverse side of the "" black.kireha jijiMagurokiri(Tuna Knife)In order to cut and lletgiant tuna, its blade is usually60 cm to 90 cm long. Theshape is similar to .540・570・600・630・660・690・720・750/mmtakohiki06Special KnivesKnives dedicated to specic materials.Honekiri/Hamokiri(Daggertooth Pike Conger Knife)To clean daggertooth pike conger that is full of nebones, the knife is made heavy by making the(spine) thick. On the other hand, the knife's(edge) is made thin so that it can nely cut bones.240・270・300・330/mmhasakimineMenkiri (Noodle Knife)It is used to cut udon and soba noodles. To make itpossible to cut a strip of noodles in one stroke, itsblade’s length is 27 cm or longer. Also, it is madeheavy so you can cut using its weight. Besides(**), there are also (*).240・270・300・330/mmmigakikurouchiChuka (Chinese Knife)Chinese knives made by the manufacturing processof Sakai forged knife. There are 3 types: (thin),(medium thick) and (thick).is used for vegetables,is used forall purposes, andis used to cut hardmaterials like bones.180・225/mmatsukuchiUsukuchiatsukuchichuatsuchuatsuusukuchiKiritsukeKanto-styleknife.180・210・240・270・300・330/mmmioroshiSushikiri (Sushi Knife)It is mainly used to cut Osaka's(thickrolled sushi) and(pressed sushi). Itsstandard size is 24 cm.240/mmoshizushifutomaki*A knife that is silver overall like you see frequently,by polishing the "" (the base of the knife made by smiths).**A knife with thepart polished while leaving the obverse side of the "" black.kireha jijiMagurokiri(Tuna Knife)In order to cut and lletgiant tuna, its blade is usually60 cm to 90 cm long. Theshape is similar to .540・570・600・630・660・690・720・750/mmtakohiki06Special KnivesKnives dedicated to specic materials.Honekiri/Hamokiri(Daggertooth Pike Conger Knife)To clean daggertooth pike conger that is full of nebones, the knife is made heavy by making the(spine) thick. On the other hand, the knife's(edge) is made thin so that it can nely cut bones.240・270・300・330/mmhasakimineMenkiri (Noodle Knife)It is used to cut udon and soba noodles. To make itpossible to cut a strip of noodles in one stroke, itsblade’s length is 27 cm or longer. Also, it is madeheavy so you can cut using its weight. Besides(**), there are also (*).240・270・300・330/mmmigakikurouchiChuka (Chinese Knife)Chinese knives made by the manufacturing processof Sakai forged knife. There are 3 types: (thin),(medium thick) and (thick).is used for vegetables,is used forall purposes, andis used to cut hardmaterials like bones.180・225/mmatsukuchiUsukuchiatsukuchichuatsuchuatsuusukuchiKiritsukeKanto-styleknife.180・210・240・270・300・330/mmmioroshiSushikiri (Sushi Knife)It is mainly used to cut Osaka's(thickrolled sushi) and(pressed sushi). Itsstandard size is 24 cm.240/mmoshizushifutomaki