Ikenami Hamono Ajikiri 95mm

Tanegashima Island off the coast of Kagoshima prefecture 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 are highly regarded for their beauty, utility and craftsmanship. 

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 though. The ajikiri is ideal for 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. They are light, deft and portable and make a great small utility knife in any kitchen.

The handle of the Ikenami Hamono ryōba (double bevel) ajikiri is Japanese cherry, which is long lasting and smooth to the touch. Forging techniques on Tanegashima results in a blade that is very hard, sharp, with excellent edge retention. The YSS shiro-ichi-go steel is very easy to sharpen wherever you are, with whatever you've got. 

Bear in mind this steel will rust if it sits wet for any length of time. The black finish on this ajikiri's blade is the traditional means of rust-resistance but the edge is susceptible to oxidisation and you should be prepared to clean and dry a black-forged knife after every use, and keep a damp cloth on hand to wipe it clean during extended sessions.