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A beautifully balanced Japanese kitchen knife made from Shirogami white paper steel, wrapped in softer jigane steel, with an octagonal walnut handle. Favored by Japanese chefs for its quick, easy sharpening—ideal for beginners and pros alike.
The Ajikiri, named for “aji” (horse mackerel), is designed for filleting and cleaning small fish, but its thin, lightweight blade also excels at peeling, trimming, and other precision tasks.
Carbon steel blades require care—clean, dry thoroughly, and oil if not used daily to prevent rust.
Weight: 2.6 oz
Size: 8.9 × 0.6 × 1.4 in
Blade length: 4.1 in
Material: Shirogami white paper steel, walnut handle
Hardness: 63 HRG
Made in Japan