Epicurean Edge The Knife that Makes the Meal Price MatchingFree Shipping!!
Shop by Category
Shop by Maker
Shop by Price
Shop by Material
Shop by Feature
Gift Certificates
Web Specials

Shop by Purpose
Shop by Maker
Shop by Price
Shop by Material
Shop by Feature
Left-Handed Knives
Knife Sets
Japanese/Asian Knives
      Double Bevel
      Single Bevel

Graters & Peelers
Knife Storage/Saya
Cutting Boards
Shears & Pruning Tools
Gift Certificates

Sharpening Service
Gift Registry

About Us
FAQ & Information

Suminagashi Takohiki, Octopus Slicer, 240mm (9 1/2 in) (F-1010)

Suminagashi Takohiki, Octopus Slicer, 240mm (9 1/2 in) (F-1010)
click for larger images

click on thumbnail to see a larger photo
Rating: No reviews
add review | list reviews
Availability: In stock. Usually ships in 1-2 business days

product description

Related Products:
Tojiro Suminagashi Traditional Hocho
Carbon Steel
Artisan Made
Blade Style - Hon Kasumi Style
Carbon Steel - Blue #2 (Aogami)
Carbon Steel - Damascus
Japanese/Asian Knives
Single Bevel
Sushi Knives
Takohiki, Octopus Slicer
Wood - Ho Wood

Product Description for Suminagashi Takohiki, Octopus Slicer, 240mm (9 1/2 in) (F-1010)

Maker: Tojiro Suminagashi Traditional Hocho (click to see more by this maker)
Price: $239.00
Item num: 86369
Blade length: 9.50 in.
Total length: 15.00 in.
Blade height (at heel): 1.07 in.
Blade thickness (near bolster): 0.13 in.
Item weight: 4.60 oz.
Shipment weight: 7.3 oz.
Blade: Kasumi-yaki blade formed from a suminagashi jigane and aogami hagane (Hrc 62-64)
Handle: Ho wood with a buffalo horn ferrule
Description: The takohiki, or octopus slicer, is a traditional Japanese sashimi knife that developed in Tokyo. Its square tip allows a chef to cut cooked octopus, which curls up when cooked, without damaging the uncooked section.
Tojiro Suminagashi Traditional knives are hand forged by masters in Niigata, Japan. The knives are not only impressive in appearance, with their distinctive damascus pattern, but their performance is legendary. Aogami is one of the highest quality and hardest steels used in Japan. This cutting edge (hagane) is supported by many alternating layers of damascus. This technique results in a blade that is very strong, yet fairly easy to re-sharpen. Because aogami is a carbon steel, these knives must be dried after use to prevent rust or tarnish.
Traditional Japanese chef's knives differ from European-styled knives in that they are sharpened with a bevel on only one side. The opposite side is slightly hollowed. Because of this, these knives can generally be honed to a sharper edge than can double bevel knives.
The right-handed 'D' shape handle fits comfortably and securely in the hand and is best used by a right-handed user. It is formed from ho wood, the traditional wood for Japanese handles. This wood, which is a relative of magnolia, holds up extremely well in the harsh environment of the kitchen. A buffalo horn ferrule adds nice contrast.

  • Carbon steel damascus kasumi blade
  • Extremely hard cutting edge for long-lasting razor sharp knives
  • Single bevel for thin, accurate slicing
  • Designed for right-handed use

Availability: In stock. Usually ships in 1-2 business days

Home | View Cart | Check Out | Search | Empty Cart
price matching | customer service | privacy policy | guarantee | shipping options | about us

Phone Orders: 425-889-5980
Looking for Custom Knives? Try http://www.BladeGallery.com

We Accept Discover, American Express, Visa, MasterCard, Check and Money Order
Epicurean Edge, Cutlery, Kirkland, WA
Comments and questions to info@epicureanedge.com
Text and images protected by copyright. Copyright 2017-2020 BladeGallery Inc. All rights reserved.