Specifications

Japanese Kitchen Knife "Azuma Issei Series" Takohiki
1) The standard model of a Japanese knife.
2) Size: Blade 300mm

A general Japanese Kitchen Knife.

 

The enhanced edging process enables this knife to perform widely for professional and home use.

 

Tha Japanese knife is ...
oriented in the Japanese food culture such as fish and vegetables, and necessary to prepare Japanese foods. The Japanese knife is different from the western knife in the edging finish which is generally a single edge. Compared to a double edge, it is with no doubt superior in sharpness.
A high cutting performance is demanded for fine fillets or fine surfaces; therefore, the Japanese chef prefers the Japanese knife, especially a steel made which has a high degree of hardness. A thickness of a harder blade can be processed thinner, so is the sharpness. That is the reason why the Japanese knife is chosen.
To maintain a single edged knife, frequent sharpening is recommended.

 

 

TAKOHIKI...To slice filleted fish just as YANAGIBA. (Sashimi, etc.)
A tip of YANAGIBA is pointed, but a tip of TAKOHIKI is squared.

 

 

Detail:

 

Size:

products name	blade length (mm)	price (USD)
Japanese Kitchen Knife "Issei Series"           takohiki 210mm	210	33.5
Japanese Kitchen Knife "Issei Series" takohiki 240mm	240	35
Japanese Kitchen Knife "Issei Series" takohiki 240mm	270	43
Japanese Kitchen Knife "Issei Series" takohiki 300mm	300	61.5
Japanese Kitchen Knife "Issei Series" takohiki 330mm	330	79

 

Packing:

 
   

6 knives in 1 inner box. 12 knives in 1 carton.