Masashi Shirogami Kuroshu Sakimaru Takobiki 270mm

About the Shape – The Takobiki is a Kanto region (Tokyo) variation of the yanagiba, it translates to “octopus cutter”, but isn’t limited to just being used to prepare octopus, you’ll find it will be adept at any task you might use a yanagiba for, such as preparing sashimi or slicing meat. It can be traditionally found with a square tip, but also it has become more popular recently to see it with the Sakimari tip and is always single-bevel for that extra level of sharpness.

About Masashi Yamamoto – Masashi-san started his own workshop in 2013, after learning the family trade alongside his older brother Kazuomi at Yoshikane Hamono.  Despite his young age, Masashi makes a beautifully polished and crazy sharp blade and is able to make his steel harder than other makers through special heat-treating processes.

Masashi-san has outdone himself again. He started as a blacksmith making double-bevel knives, and his transition to single bevel blades has been flawless. These are forged with shirogami and perform like a traditional single-bevel blade, with all of the flash of Masashi knife.