Japanese kitchen knife Tojiro Shirogami Tako-Sashimi F-912 24cm

Tojiro Shirogami 240mm blade Tako-Sashimi knife. Its exterior layer is made of soft iron and its core is made of Shirogami steel. Its edge retention is good and it can be sharpened easily.
Magnolia is used to make the handle, which is water resistant. The Tojiro Shirogami Tako-Sashimi F-912 knife has a weight of 110 grams. The Tako sashimi knife is a specialty Japanese blade used for slicing fish, much as the Yanagi sashimi knife. The flat end of the blade distinguishes it from the standard Yanagi Knife. In particular, the Japanese word "Tako" means "octopus" in English. Although the knife can be used to fillet medium-sized fish, it is primarily employed as an octopus slicer in the Tokyo region of Japan.

Please take care when using your carbon knives. Such knives should not be cleaned with acidic liquids, put in the dishwasher, left in water, or used to chop acidic fruits like lemons. After cleaning your knife with a fresh dishtowel, you should hand-dry it. Apply mineral oil and rub. Apply a thin coating of mineral oil and let it to dry if you see any rust spots.