Shiro Kunimitsu Ajikiri Stainless 110mm

We eat a lot of aji in Japan, it's a readily available fish that's absolutely delicious grilled, fried or prepared as sashimi. They come in a home-kitchen-friendly size and their flesh is packed with flavour. There is however one feature of their anatomy where evolution has let us down: those pesky zaigo - their inedible lateral scutes - that need to be removed. Most carefully.

Some will use a solid deba knife for this and other aji preparation tasks, removing the head and crunching through bone on the way to a complete breakdown of the fish. Some prefer a thin, light ajikiri for a more delicate approach. Whatever knife is used things can get fiddly, with fish, knife and fingers all in close proximity. Effortless knife use is a must and your knife must be sharp. 

Shiro Kunimitsu's ajikiri is certainly that. Stainless-clad shirogami#1 carbon steel offers Japanese-level sharpness and an abundance of rust-resistant convenience, at a very good price. That this ajikiri serves double duty as a small all-purpose kitchen knife makes things all the better.