Nakashima Hamono Kataha Ajikiri 120mm
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. Processing catches of modestly sized fish is made easy, and if you see a lot of fish on your board you'll get a lot of use from an ajikiri. As a rule they're are light, deft and portable. We could have called this a deba - it's a dense little thing - but Nakashima san calls it an ajikiri and so shall we.
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 in earnest at some point (we hope) but for now his blades are something of a rarity.
We only have the one example and to be straight the finish on the blade is a bit... rough. Character? No, just a bit rough. But the aogami#2 edge will sharpen up beautifully and provide years of good service. The waxed handle is nice (ignoring the '120' scribbled on the end). The warm colour has us a little stumped - the grain is hounoki, the tone is more like hiba (thujopsis) but we've never seen a waxed hiba handle. Let's go with hounoki.
|Blade steel:||YSS Aogami #2 | nantetsu|
|Bevel:||Kataha single bevel|
|Blade construction:||Ni-mai awase|
|Handle:||Robiki Hounoki (Waxed Magnolia - we think)|
|Weight in hand:||125g
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