Ajikiri knife, aogami core with stainless steel cladding - Ohishi
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A great knife in an unusual shape.
SHAPE: Ajikiri. Officially intended for prepping small fish but, unlike a deba, this knife is thin and double bevelled. Great for mackerel as well as herbs.
STEEL: Aogami (blue paper) 2 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. The steel has then been hardened to 62-63 rockwell and wrapped in stainless steel to make maintenance even easier.
FINISH: Nashiji or pear skin finish. This matt and mottled finish helps with food release and looks very rustic.
HANDLE: D-shaped Macassar Ebony handles. These are designed for right handers but in my opinion a lefty should be ok too.
LENGTH: 105mm in length.
MAKER: Ohishi, Niigata City, Japan
BEST FOR: Those wanting something different but still very versatile.
SAUNDERS SAYS: "This range of knives is both beautiful and functional. The nakiri was one of the knives that got me into this profession and I have now owned one for quite a few years now."
These knives are hand-forged so there may be slight variations in measurements and finishes.