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  • Yashima Nogu Kogyo Ajikiri-bocho | Shirogami #2 | 150mm・5.9" | Knife Japan
  • Yashima Nogu Kogyo Ajikiri-bocho | Shirogami #2 | 150mm・5.9" | Knife Japan
  • Yashima Nogu Kogyo Ajikiri-bocho | Shirogami #2 | 150mm・5.9" | Knife Japan
  • Yashima Nogu Kogyo Ajikiri-bocho | Shirogami #2 | 150mm・5.9" | Knife Japan
  • Yashima Nogu Kogyo Ajikiri-bocho | Shirogami #2 | 150mm・5.9" | Knife Japan
  • Yashima Nogu Kogyo Ajikiri-bocho | Shirogami #2 | 150mm・5.9" | Knife Japan
  • Yashima Nogu Kogyo Ajikiri-bocho | Shirogami #2 | 150mm・5.9" | Knife Japan
  • Yashima Nogu Kogyo Ajikiri-bocho | Shirogami #2 | 150mm・5.9" | Knife Japan
  • Yashima Nogu Kogyo Ajikiri-bocho | Shirogami #2 | 150mm・5.9" | Knife Japan
  • Yashima Nogu Kogyo Ajikiri-bocho | Shirogami #2 | 150mm・5.9" | Knife Japan

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

¥514.26
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Product Description

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.  

Blade steel: YSS Shirogami #1 | nantetsu
Bevel: Ryōba double bevel
Blade construction: Sanmai
Left-handed available: Handle and blade suit both hands
Handle: Hounoki (magnolia)
Ferrule: Plastic
Blade length: 150mm
Overall Length: 285mm
Blade height: 46mm
Blade spine: 2mm
Handle length: 123mm
Weight in hand: 95g

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