Ikenami Hamono left-handed Ajikiri 95mm

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 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 usually 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, very sharp with excellent edge retention. Note that the steel is slow to sharpen and some patience is useful if you plan to sharpen this knife yourself. If you're a novice then over to YouTube, study well and the payoff will be wonderful cutting feel and a very long-lasting edge.