The Takohiki is quite similar to the Yanagiba, as both are used for similar tasks. However, the straight tip of the Takohiki is particularly suited for cutting the curled tentacles of octopus, while its squared-off tip is helpful for lifting and transferring sliced fish from the cutting board to the serving plate. Like sashimi knives, the Takohiki is designed for thinly slicing fish. Traditionally, sashimi knives are more commonly used in the western regions of Japan, while the Takohiki is favored in the eastern regions. Both knives are crafted for the same purpose: slicing fish thinly and preserving its freshness. Nowadays, some also use these knives for slicing meat. If you enjoy preparing raw seafood dishes, having one in your kitchen is a must.
