Ajikiri knife, Aogami 2 core with stainless steel cladding, nashiji finish - 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. This steels differs from Blue 1 in its carbon content, Blue 2 being slightly less. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use. This has been helped by cladding the knife in stainless steel. This drastically reduces the maintenance.
FINISH: Nashiji or pear skin finish. This matt and mottled finish helps with food release and looks very rustic.
HANDLE: D shaped rosewood handle with a pakkawood ferrule. Theoretically this is a right handers handle but I know loads of people who happily use them left handed.
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.