Updated pandemic hours: Monday, Tuesday, Wednesday and Saturday from 10am - 6pm. Customer Service hours are from 10am-6pm on Mondays to Fridays. The showroom is taking both store drop-off and mail in knife sharpenings. Please fill out the online sharpening form for all mail in sharpenings.
We are experiencing a 4 weeks delay kitchenware/tableware and knife ONLY orders are 3 days delay.
Knife Specialist Hotline: 646-951-7242 or firstname.lastname@example.org
The takobiki was originally designed and crafted by the founder of Masamoto Sohonten, Minosuke Matsuzawa. It serves as the Kanto region (Tokyo) variation of the yanagi knife, and is used to slice boneless fish fillets into sashimi. There are rumors that centuries ago when chefs prepared sashimi in front of their guests, it was considered disrespectful to point the sword-like yanagi at their customers, especially nobility. For this reason older restaurants in Tokyo continue to use the takobiki instead of yanagi knives to this day. Its thin body makes cutting thin slices of fish easier than the yanagi. Takobiki means `octopus cutter,’ as to how the blunt tip and balanced weight works well on difficult ingredients such as octopus. Originated in Kanto (Tokyo) region.