Name: Takobiki
Brand: Okada
SKU: F-276R
Price: 269.95 EUR
Availability: InStock

Takobiki

€269,95 EUR

VAT included for EU orders.

F-276R

Takobiki 262 mm – Masanobu Okada

A robust and stable takobiki slicer with a 232 mm blade, forged by Okada, a highly regarded blacksmith from Takefu, Japan. With a lifetime at the forge, his knives are known for their functional performance and distinctive design.

The blade features a subtle curvature inspired by the traditional katana, offering both visual appeal and smooth slicing performance. Double bevel (ryoba) grind.

The core steel is Shirogami #2 – a pure carbon steel that is easy to sharpen and capable of taking a very fine, keen edge. It is not stainless and should be wiped dry immediately after use to prevent corrosion. The outer layers consist of multiple layers of iron, creating a lively Damascus pattern.

The handle is D-shaped, made from red sandalwood with a black pakkawood bolster.

Specifications:

Blade length: 262 mm
Blade height: 30 mm
Weight: 176 g
Grind: Double bevel (Ryoba)
Spine thickness at heel: 4 mm
Spine thickness mid-blade: 3 mm
Core steel: Shirogami #2 (carbon steel, not stainless)
Cladding: Multi-layer iron (not stainless)

Manufacturer: Okada
Model: Takobiki
Length: 230 mm
Steel: Shirogami #2
Carbon steel | Iron clad
HRC: 63-64HRC
Forging:
Handle material: Red sandalwood | Pakkawood

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.