Kikuichi WH Series Ajikiri

An Ajikiri is essentially a smaller, more nimble version of a traditional Deba knife. It is specifically designed for filleting small fish, cleaning delicate catches, and navigating around small bones and cartilage where a larger knife would be too cumbersome.

No. While the blade is durable, it is designed for precision tasks with small fish. Attempting to chop through thick bones or frozen foods can chip the edge and damage the hand-forged construction.

The magnolia wood handle is traditional and comfortable, but it is porous. Keep it dry, avoid soaking it in water, and occasionally treat it with a food-safe mineral oil to prevent the wood from drying out or cracking over time.

Yes. A double bevel edge is generally more intuitive for most home cooks compared to the single bevel edges found on traditional Japanese knives. It provides a balanced cut that is easier to sharpen and maintain for everyday precision tasks.

No. You should always hand wash and dry this knife immediately after use. The dishwasher's high heat and harsh detergents will damage the magnolia wood handle and can dull the precision edge of the blade.

Warikomi refers to a traditional lamination technique where a harder steel core is sandwiched between layers of softer steel. This creates a blade that holds a sharp edge while benefiting from the flexibility and durability of the outer layers.