Looking to learn more about Japanese kitchen knives and which may be the best fit for you?
Check out these Buying Guides to learn about the different Japanese knife styles, intended use, steel types and maintenance.
The Shobu, is a single bevel traditional Japanese slicer, more common in Osaka and Kyoto. This sushi knife is perfect for creating pristine cuts, pleasing to the eyes as well as the mouth.
Shobu & Takohiki knives are ideal for slicing. This knife is useful for slicing fish fillets, sushi & sashimi, turkey, roast beef, squid, octopus, other seafood
Shobu literally means Iris Leaf. These knives are popular in Western Japan, primarily around the Osaka and Kyoto areas. The shape is a slim blade which looks like a Katana (sword), suitable for slicing tasks. The style of knife is well known as a great sushi knife, with a single bevel edge good for cutting and filleting fish. It’s pointed and easy to use and can cut beautiful sashimi just by pulling in a single motion without moving the kitchen knife back and forth.
Takohiki is another sushi knife unique to the Tokyo region of Japan. The tips are blunt and square in shape, which helps the chef carefully scoop the slices of sashimi onto a plate. Tako means octopus, hiki means pull. As with Shobu, this sushi knife is pulled in order to cut using the blade length. By pulling the knife, allowing the edge to slice the tissue of sushi will not collapse. This allows for the cut to be clean and consistent.
According to the legend, Takohiki was a square-shaped tipped sushi maker in the Edo period, who was reprimanded for pointing the tip of a knife towards the customer. Interestingly, the tradition of not directing sharp cutting knives to customers still remains, and Takohiki is still favored in Tokyo.
Subscribe to get 10% off your first order in addition to our monthly newsletter which gets you first dibs on newly arrived knives, custom designs, and special offers. Discount can not be combined with other seasonal discounts.