Yashima Nogu Kogyo Ajikiri-bocho 150mm・Shirogami #1

Long for an ajikiri, inexpensive for a hand-forged Japanese knife. 

The ajikiri-bocho is ostensibly for small fish - "aji da!" if you want to be fish-fan Japanese, "Oh my goodness Trachurus japonicus" if you wish to be more scientific.

The idea is for a deft, sharp, wristy blade for filleting and de-scuting horse mackerel. That's all very well but you and I well know that a sharp knife is a sharp knife and there's no shortage of general kitchen tasks a five-inch knife with this profile knife won't manage. In this case at an oh-look-at-that kind of price.