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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
Bunmei 1803/270 - 10 1/2 inch Tako Sashimi Knife Features
- 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
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