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The Tojiro Aogami Damaskus Takohiki knife 24 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.
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 Aogami Damaskus collection is the Tojiro masterpiece series of free hand forging knife.
Each knife is carefully made, one at a time, with the same techniques used in making japanese swords.
The blade core of the knife is Aogami#2.
Aogami#2 "Blue Paper" steel (Hitachi Metals Ltd.) is one of the greatest Japanese Carbon Steels.
Carbon steel tends to be much tougher, much more durable and easier to sharpen than stainless steel. Nevertheless, it lacks the chromium content of stainless steel, making it susceptible to corrosion.
In order to avoid corrosion, the core is clad on the right side with 17 carbon irons that have different carbon content. It is hardened to a hardness of 62+/-1 HRC.
The edge on a Aogami Damaskus knife is single beveled at a 15° angle creating a very sharp edge and making it a right hand knife.
The Aogami Damaskus series consists of traditional Japanese shaped knives. The relatively large traditional handle on these knives is made from light-weight oak wood with a black buffalo horn ferrule.
The handle is shaped in the traditional Japanese D-shape, meaning it is suited for right-handed use.
Use and Care
|Brand||TOJIRO Co., ltd|
|Country of origin||Japan|
|Overall length||38 cm|
|Blade length||24 cm|
|Blade width||2.7 cm|
|Blade thickness||3.3 mm|
|Number of layers||17|
|Alloy||Aogami "Blue Paper" steel|
|Finish blade||Damaskus satin|
|Bevel||Single bevel right-handed|
|Handle length||12.7 cm|
|Handle material||Oak wood with buffalo horn ferrule|
|Warranty on materials and manufacturing defects||2 years|