Ikenami Hamono Kataha Ajikiri 100mm

The 'aji' horse mackerel that the ajikiri is named for needs only two slices to be ready for the grill, and these knives are perfectly suited to taking off the sharp and bony lateral scutes ('zeigo' in Japanese) of this fish, which are removed no matter what the dish. A sharp, thin, compact blade is best for the job.

It doesn't stop there. The size of the ajikiri lends itself to opening any pan-sized fish along the spine or belly and quick removal of head, tail and fins if that's your thing. Breaking down or processing small fish in numbers is made a lot easier with an ajikiri. They are light, deft and portable. 

This Ikenami Hamono kataha ajikiri is usually purchased by fishing industry professionals in Japan. The handle is Japanese cherry, which is long lasting and smooth to the touch (note that we have a similar knife by the same maker with a sandalwood handle). Forging techniques on Tanegashima results in a blade that is very hard and very sharp with excellent edge retention. 

Ikenami Hamono forges knives for professional users in the fish and restaurant industries throughout Japan. The Tanegashima Island guild has one of the longest histories of steel making and blade-craft of any region in Japan. The island's knives are known as 'tane-bocho' and they are highly regarded for their beauty, utility and craftsmanship.