Carbon Ajikiri Knife

Niwakis 9 Ajikiri Knife is a traditional Japanese kitchen tool used for filleting and cleaning small fish. It's made with a sharp shirogami white paper steel core, clad in softer jigane steel, and finished with an octagonal walnut handle.

The blade is single-beveled, which is especially well suited for filleting, as it allows for clean, precise cuts and easy separation from the bone. Similar in form to a petty knife, its thin blade and lightweight design make it ideal for detailed tasks such as filleting fish, peeling, and trimming, w control and accuracy are essential.

Beautifully balanced and tastefully simple, carbon steel knives like this one are a popular choice for Japanese chefs, as they sharpen quickly and easily. While carbon blades can be sharpened to a finer edge and hold that sharpness longer than stainless steel, they do require a bit more care.Please rea r tips forCaring for Carbon Steel Knives before you purchase.