Ajikiri knife, aogami core with stainless steel cladding and tsuchime finish - Ohishi

£140.00 

  • Ajikiri knife, aogami core with stainless steel cladding and tsuchime finish - Ohishi
  • Ajikiri knife, aogami core with stainless steel cladding and tsuchime finish - Ohishi
  • Ajikiri knife, aogami core with stainless steel cladding and tsuchime finish - Ohishi

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A great little shape seldom seen in the UK. 

SHAPE: Ajikiri. Officially intended for small fish butchery 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: This knife has both kurouchi and tsuchime finish. The kurouchi is a black scale left from the forge which inhibited rust, while tsuchime refers to the hand-hammered finish that also helps release food from the blade.

HANDLE: D-shaped Macassar Ebony handles. These are designed for right handers but in my opinion a lefty should be ok

LENGTH: 105mm in length.

MAKER: Ohishi, Niigata City, Japan

BEST FOR: A head turning range of knives in an easy to look after package.

SAUNDERS SAYS: "Cor blimey this range of knives is beautiful. I want all of them." 

These knives are hand-forged so there may be slight variations in measurements and finishes.

 

 

 

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