Japanese kitchen knife Tojiro Tako-Sashimi Aogami F-971 27cm
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Tojiro Aogami Steel Tako-Sashimi knife with 270mm blade. Blade is made from premium carbon steel Aogami, it has excellent sharpness and wear resistance. A bit of experience may necessary for re-sharpening, however holds very good edge retention. Handle made from Japanese magnolia wood, which has good water resistance and smooth surface. Water buffalo ferrule prevents blade from rattling and coming off. Weight of Tojiro Aogami Tako-Sashimi F-971 knife is 120g. Like the Yanagi Sashimi knife the Tako sashimi knife is a specialist Japanese blade for slicing fish. It is discernible from the regular Yanagi Knife by the flat end to the blade. Specifically the Tako part stands for octopus in English. The knife is generally used in the Tokyo area of Japan as a octopus slicer, but the knife can be used to fillet and medium sized fish. Like other traditional Japanese knife blades, this knife has a bevel on only one side of the blade, to help achieve even slices.
Please, use your carbon knives carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.
Tojiro knives are some of the best kitchen knives in the world. For over 70 years Tojiro is manufacturing various types of knives in Tsubame-Sanjo, Japan. Combining historical traditions and modern technologies, Tojiro produces different kitchen knives series of western style and japanese style.
Tsubame-Sanjo, where the Tojiro factory is located, used to be the Japanese sword producing district and predecessors had studied and improved their technique over several generations. Today Tojiro combines the ancient art of sword and knife making with modern technology. MyGoodKnife is an official dealer of Tojiro.
