About the Shape - The Takobiki is a Kanto region (Tokyo) variation of the , it translates to "octopus cutter", but isn't limited to just being used to prepare octopus, you'll find it will be adept at any task you might use a  for, such as preparing sashimi or slicing meat. It can be traditionally found with a square tip, but also it has become more popular recently to see it with the Sakimari tip and is always single-bevel for that extra level of sharpness.

About Masashi Single Bevel knives - Masashi-san started his own workshop in 2013, after learning the family trade alongside his older brother Kazuomi at Yoshikane Hamono.  Despite his young age, Masashi makes a beautifully polished and crazy sharp blade and is able to make his steel harder than other makers through special heat-treating processes.

Masashi-san has outdone himself again. He started as a blacksmith making double-bevel knives, and his transition to single bevel blades has been flawless. These are forged with shirogami and perform like a traditional single-bevel blade, with all of the flash of Masashi knife.