Nóż Masahiro Bessen Takohiki 240mm [16229]

Masahiro Takohiki is a knife with a long blade that is used for slicing very thin slices or filleting fish. In Asian cuisine, the Takohiki knife, similar to Yanagiba, is most commonly used for preparing sushi or sashimi. Originating from the Tokyo region, the Takohiki knife slightly differs from the Yanagi, which comes from the Osaka area. The noticeable difference at first glance is that it has a rectangular end, unlike the Yanagiba. This feature is useful, for example, for lifting prepared slices from the cutting board.

Characteristically for traditional Japanese knives, it has a single-sided edge, allowing for precise and fully controlled cutting of products that easily separate from the knife, revealing a beautiful and shiny cutting surface - an important and valued detail in Japanese cuisine.

The key features of the Takohiki knife are:

Length: The long blade is used for cutting in only one direction ("towards oneself") to avoid zigzag marks and leave a perfect cross-section. Thickness: It has a very thin blade to enable cutting with minimal force, avoiding crushing, breaking, or tearing the sliced products. Hardness and durability: The knives are made of very hard and durable steel, allowing for perfect sharpening. The knife's construction facilitates separating the sliced slices from the plane of the knife. The knives from this series are made in the spirit of Japanese tradition and style, which has its roots hundreds of years ago when craftsmen forged the finest samurai swords. The blades of the Bessen series knives are made from steel with a high (1.1%) carbon content, hardened to a hardness of 61-63 HRC. Sharpened on one side by craftsmen with over 30 years of experience, they are characterized by incredible sharpness.

The handle is made with the characteristic Japanese attention to detail from light magnolia wood reinforced with a plastic ring.

Traditional Japanese cuisine largely relies on fish and vegetables prepared in various ways. This requires the use of specially designed knives, commonly known as Japanese-style knives. Knives such as Deba, Yanagiba, or Usuba are tools that every sushi master surely possesses.

Useful information:

All Masahiro knives are extremely sharp, so we recommend using them with proper caution. Do not use Masahiro knives to cut frozen products (except for the series designed for that purpose). Do not use the knives for purposes other than food preparation. Use wooden or plastic cutting boards for cutting. Do not wash knives in dishwashers, as they can damage the cutting edge. Wash the knife in warm water with dishwashing liquid. Dry the knife thoroughly after washing.

Steel Type: Carbon Steel (Ki-gami No.2)

HRC: 61-63

Handle Material: Magnolia wood

Edge Grind: Single-sided

Dimensions:

Overall Length (A): 377 mm

Blade Length (B): 235 mm

Width (C): 22 mm

Thickness (D): N/A

Weight: 140 g