- Nov 27, 2011
- Reaction score
Anyone out there use a takohiki on a day to day basis? I was considering picking up a short yanagiba for line work but I've been curious about takohikis for a while. I'd appreciate any feedback in regards to options, use, technique, things to be careful of etc.. in regarding said knives. Oh, and I'm more interested in the standard, flat, takohiki, not the sakimaru-tako style and it'll be used for things like salmon, kingfish, scallops, portioning eel.