The Tojiro MV Takohiki knife 27 cm is in fact a different version of the Japanese yanagi knife.
It is a single-beveled, traditional, typical knife of the Japanese raw fish cuisine and is commonly used in certain areas of Japan, in order to prepare sashimi (sliced raw fish or other seafood). 

In Osaka, the yanagi ba has a pointed end, whereas in Tokyo the tako hiki has a rectangular end.
The tako hiki is usually used to prepare octopus.

A regional variant, takohiki (literally octopus cutter) is lighter, thinner, flatter, and shorter in blade height than yanagiba, in order to allow easier cutting through dense flesh such as that of an octopus.
General size is 240 mm to 330 mm.

Made for right-hand use unless described otherwise, the tako hiki has a bevel on the right side and a concave on the left. This allows a more acute angle compared to most double bevel knives and nonstick properties.

The back face (urasuki) is concave to easily detach the blade from the substance being cut and the front bevel (shinogi) allows sliced piece to be easily removed from the blade after cutting.

The long blade allows the user to cut a block of flesh in a single stroke. This prevents zigzag cutting which creates a serrated cross section.
To slice, start with the back of the knife blade and simply pull it through the fish, letting the weight of the blade itself do the work. 

The MV series is a good entry level knife range for traditional shaped Japanese knives.

The blades are made out of Molybdenum Vanadium Stainless steel, a reasonable priced stainless steel. As carbon steel knives tend to rust if not properly cared after use, the MV steel provides corrosion resistance and makes the knives of the series easy and comfortable for everyday use.

The blade of the knives is monosteel, hardened to a hardness of 58+/-1 HRC Rockwell while the bevel angle functions at 22°.

The MV series consists of traditional Japanese shaped knives. The relatively large traditional D-handle on these knives is made from light-weight oak wood with a black PC resin ferrule.
The handle is shaped in the traditional Japanese D-shape.

All knives in the MV series are single bevel, they are not suitable for left handed user.

Use and Care

• Use a sharpening stone to sharpen your knife
• Hand wash in warm water and towel dry
• Do not cut any frozen foods