Okada White #2 Takobiki 270mm:
https://www.chefknivestogo.com/okta27.html
Didn't get my bonus in time......
oh man that looked cool
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- Drewski
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Re: oh man that looked cool
Looks like a second one went today. The first was listed as a 270 and measured 292 but the latest one was called a 260 and measured 300! Judging by the pictures and the overall lengths, this must have been a typo. Still very interested.
Still wondering if anybody knows if a takobiki can be used like a suji in practice, or if they are a more specialized blade?
Still wondering if anybody knows if a takobiki can be used like a suji in practice, or if they are a more specialized blade?
- STPepper9
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Re: oh man that looked cool
Hey guys.
So first off, sujihikis are generally double bevel while takobiki and yanigi are single bevel. That said, I think takobikis are more likely to be thin at the spine than yanagis will be. Both yanagis and sujihikis will have a pointy tip while the takobiki is squared off. I think for classification purposes I would put the takobiki as a middle ground between those other two styles but leaning much more towards the yanagi side of things.
Tako is Japanese for octopus, hence takobiki is a blade specialized for processing octopus. I believe it's a variation of a yanigi. Most of the difference between a yanigi and takobiki is the tip, whereas the yanagi is pointed the tako is squared off. This serves better to process octopus.
I've read that there's a rumor that it was considered disrespectful to point the tip of a yanigi towards guests because of its similar shape to a sword, thus sushi chef's began using the squared off takobiki more (than they would have otherwise). I don't know who's pointing their knives at customers but maybe they even meant to keep that from happening incidentally during normal use. Considering the high regard for respect in Japanese culture, I think this is conceivable.
- Drewski
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Re: oh man that looked cool
Thanks for the clarification STP! It looks like the Okada takobiki is double bevel, so maybe this would be closer to a sugi than a yanagi? In any case, I don't see myself cutting up a lot of octopus in the future (or pointing at Japanese customers), but that squared tip looks so sweet.
- STPepper9
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Re: oh man that looked cool
Huh, I hadn't realized that these ones were double bevel. I guess these are more like sujihikis.Drewski wrote: ↑Fri May 25, 2018 9:20 am Thanks for the clarification STP! It looks like the Okada takobiki is double bevel, so maybe this would be closer to a sugi than a yanagi? In any case, I don't see myself cutting up a lot of octopus in the future (or pointing at Japanese customers), but that squared tip looks so sweet.
I bet Ray and plopez would have some good insight about these styles since they own or have owned them and I have not.