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Professional Grade Aji-kiri | single bevel blade

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Product Description

Ikenami Hamono kataba ajikiri specifications

Certified as a product of cultural and historical significance by the Kagoshima Prefectural Government

High-grade single bevel aji-kiri fillet knife.
Aogami blue#2 steel. Japanese cherry handle. Sharp. Light.
Hand-forged on Tanegashima Island

You catch so many fish that often you feel like a pro. Or maybe you are a pro. Unless you catch nothing but big fish then our single bevel aji-kiri might just change your life. In a good way.

The aji-kiri is named after 'aji' horse mackerel (jack mackerel or jack fish in some places), a fish which can grow quite large but is generally eaten at a fairly small size in Japan – six inches or thereabouts. It’s a lovely fish to grill whole - the really small ones go straight under the grill, no knife required - but when you do want to cut one up it's not a job that calls for a long blade. We won't go into it in detail here, but salted and grilled, dried, sliced up as sashimi or deep-fried and vinegared, aji is best prepared with a knife that is not even a little bit clumsy.

So with aji, so with small fish in general. Taking to a small fish with a long blade is not so bad if you have only one or two to deal with but when you have twenty, or forty (or, heaven forbid, more) you'll want a nimble, light, short-bladed knife on hand. 

In terms of sharpness there's not a lot to choose between this single bevel aji-kiri and its black-forged double-bevel cousin (available here), which it must be said is a bit lighter on the wallet. Think of this aji-kiri as the pro version - superior edge retention, slower to sharpen/slower to dull, durable cherry handle and single bevel blade for left-handed or right-handed users. 

The left-handed aji-kiri costs a little more. Sorry. But a year hence with hundreds of beautifully dissected fish under your belt and a knife that still feels hot off the sharpening stone, you won't even be thinking about it. You'll be telling your significant other what a clever lefty you were to buy this knife...

Product Videos

Great Tanegashima Knife (06:28)
http://hocho.o-1.jpThe Skill of making Japanese Knife in Tanegashima is a treasured in Japan.
  • Great Tanegash...
    http://hocho.o-1.jpThe Skill of making Japanese Knife in Taneg...

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Product Reviews

  1. Very good Aji Kiri 5 Star Review

    Posted by on 8th Jun 2014

    Got the package very fast via the mail service
    around 7 days from Japan to USA

    Very nice , sharp and easy to manage

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