Ikenami Hamono Kataha Ajikiri 95mm

No matter how you prepare it 'aji' horse mackerel requires the removal of the inedible lateral scutes ('zeigo' in Japanese). It's a pain with the wrong knife but the short, sharp ajikiri is perfectly suited to that task and so many more.

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 numbers of smaller fish is made a lot easier with an ajikiri. If you see a lot of fish on your board you'll get a lot of use from this knife. They are light, deft and portable. 

The Ikenami Hamono kataha ajikiri is often purchased by professional users in Japan. The handle is beautiful and durable sandalwood with a water buffalo horn ferrule. Forging techniques on Tanegashima results in a blade that is very hard and very sharp with excellent edge retention.