Ajikiri knife, Aogami 2 core with stainless steel cladding, tsuchime and kurouchi 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. 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: 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 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: 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.”