Nakashima Hamono Kataha Ajikiri 105mm
The 'aji' horse mackerel that the ajikiri is named for needs only two slices to be ready for the grill, removal of the sharp and bony lateral scutes ('zeigo') of this fish, which are removed no matter what the dish. The ajikiri's sharp, thin, compact blade is best for the job.
It doesn't stop there. A razor-sharp 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 catches of small fish is made easy 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.
This particular knife was forged quite some time ago and the Wakasa-based maker has now moved on to other activities. He may come back to knife making at some point (we hope) but for now this little gem is a real rarity. Crafting a black-forged ajikiri from Aogami ni-go steel is a little out of the ordinary. We like it.
|Blade steel:||YSS Aogami #2 | nantetsu|
|Bevel:||Kataha single bevel|
|Blade construction:||Ni-mai awase|
|Weight in hand:||77g
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