The VG-10 Takobiki Japanese slicing knife that was designed to slice paper thin slices of fish for sashimi and its blunt sharp tip is useful for cutting the long tentacles of the octopus. The Takobiki is longer and thinner than a Yanagi and can slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness. With its single-edged blade, this chef’s knife, made of VG-10, thinly slices through the skin and flesh of a fish with ease and without compromising the taste and quality of the structure-unlike other knives which can damage the cell walls and alter the feel and taste.Traditional Takobiki knives leave the fish smooth, shiny, and fresh. This special forged knife is a higher-quality knife is forged by layering softer steel over a hard VG-10 Stainless steel core. Polished with a brilliant mirror finish. The hard steel of the VG-10 allows for a superior sharpness and edge retention while the softer, surrounding steel adds durability.
Hand crafted in Japan with traditional techniques, the Yoshihiro VG-10 Semi-Stainless Steel Mirror Finished Yanagi Sashimi Japanese Knife has a completely flat ground on front (shinogi), and a concave ground (urasuki) with a flat rim (uraoshi) on the back. As traditional Japanese knives and cutlery value sharpness, the hardness of the VG-10 Semi-Stainless steel (HRC: 62-63) lets these tradesmen create a thin, sharp cutting edge on the blade. With its handmade, Ebony wood with sterling silver ring handle, this knife is light and well balanced. This knife comes with a double water buffalo horn bolster, and a Natural Magnolia wood saya cover, which is easy to clean and resistant to stain and odor.