- Narrow 10-1/2-inch blade for filleting, slicing fish
- Provides clean, low-friction cutting
- Blade made of high-tech molybdenum/vanadium stainless steel
- Edge retains razor sharpness exceptionally well
- Traditional wood handle with ridge for secure grip
Product Features |
Product Details
Would you like to give feedback on images?
|
Product Description
Amazon.com Review
Thick at the back and blunt at the end, the narrow, 10-1/2-inch blade on this professional-quality Japanese knife is designed to precisely fillet and slice fish. (Tako or takohiki is the eastern Japanese name; in western Japan this type of fish knife ia called a yanagi and is pointed.) The shape, weight, and wood handle--which has a ridge to ensure a secure grip--are traditional, but the blade is made of thoroughly modern, extra-hard, molybdenum/vanadium stainless steel so it retains its edge longer than high-carbon stainless-steel blades. For clean, low-friction cutting, the edge is "face-ground" on the right side only with a long taper at an acute angle and comes from the factory razor-sharp. This knife should be honed only with a synthetic whetstone or a ceramic whetstone and hand washed. --Fred Brack
Product Description
Tako are traditional sashimi knives traditionally used in the southern regions of Japan. Characteristics of a sashimi knife are a very long blade with a slightly curved belly. Tako have a square tip, as the point is never used. Bunmei features the single-sided grind that is distinctive of Japanese chef's cutlery. 10-1/2 inch stainless steel blade Handmade quality Bamboo handle
Customer Reviews
|
Share your thoughts with other customers:
|
||||||||||||||||||||||
|
Most Helpful Customer Reviews
2 of 2 people found the following review helpful:
5.0 out of 5 stars
The perfect sushi knife,
By isabel sherman (Chicago, Illinois) - See all my reviews
This review is from: Bunmei 10-1/2-Inch Tako Sashimi Knife (Kitchen)
This knife is the ultimate in slicing raw fish. The square tip is in the "Osaka style", which makes it a little more unique than other traditional sushi knives. The all stainless construction means easier maintenance, since most sushi knives are carbon steel and rust and stain easily. Balance is never, ever a consideration with sushi knives. They are not made for chopping. The long blade is designed for extended blade strokes while slicing through fish or vegetables. This knife gets lots of use at our house, even in slicing bananas for morning breakfast!
2 of 13 people found the following review helpful:
3.0 out of 5 stars
This Knife Was Missing Two Things...,
By "kawwwwww" (Cranston, RI United States) - See all my reviews
This review is from: Bunmei 10-1/2-Inch Tako Sashimi Knife (Kitchen)
...an edge, and good balance.The fact that this knife came out of the package dull is something of a puzzlement to me, considering its cost. It did take an edge very quickly with a couple of passes over the steal, however. The handle is very light weight hardwood and the black bolster is some kind of plastic, nylon I think, so the center of balance is too far out on the blade. I've had to Krazy Glue several American dimes to the butt of the handle to achieve proper balance (painted black to accent the bolster). The handle is also very short, not particularly designed for people with large, or even average sized hands, in mind. Keep in mind the stature of your average Japanese, I guess. Not meaning at all to be offensive, but my big American hand isn't afforded a real margin of comfort here. I'm keeping this knife. I like the single-grind edge, which is also very straight - really ideal for certain jobs. I don't see this as fulfilling the role of an all-purpose kitchen knife though. But, then, that's not why I bought it. I think the best thing about this piece, aside from its specialized application, is just its plain good looks. Sounds shallow perhaps, but this thing is really pretty. So, sometimes form outweighs function. I can live with that in this instance.
Share your thoughts with other customers: Create your own review
|
|
