Ajikiri Knife 105mm
$14.90
Specifications
- Ajikiri Knife -105mm
- Weight (item only): approx. 104g
- Rockwell Hardness HRC 60 +/-
- Material: AUS-10 Stainless Steel
- Black Wood Handle
AUS-10 Ajikiri Knife — 105mm Japanese Fish Knife
The ajikiri is the small knife that does the delicate work. Named for the aji (horse mackerel) it was made to break down, it’s the go-to for filleting small fish, gutting, trimming, and the close, controlled cuts a full-size chef knife is simply too big to handle.
This one pairs that job-specific shape with a single layer of AUS-10 steel — keen, edge-holding, and easy to bring back to sharp.
Built for precision work
At 105mm, the blade is short, pointed, and nimble. The fine tip slips behind gills and along bones; the compact edge gives you total control for filleting, deboning, and detail cuts. It’s a specialist — and in a professional or serious home kitchen, a specialist that earns its drawer space.
Single-layer AUS-10 steel
The blade is ground from one layer of AUS-10, a high-carbon Japanese stainless with chromium, molybdenum, and vanadium. That means a sharp, durable edge that holds through repeated use, resists corrosion around wet fish work, and sharpens cleanly on a stone. Hardened to 60 HRC, it’s tuned for keen performance without turning brittle — and as monosteel, it stays consistent and easy to maintain.
Kurouchi finish and ebony handle
The rugged black kurouchi finish up top helps food release and hides patina, dropping into a bright, hand-finished cutting bevel. The octagonal ebony wa handle sits light and balanced for fine control, secured with a polished stainless ferrule for a clean, corrosion-resistant transition.
Wholesale, OEM, and private label
Available as finished knives or bare blanks, with full OEM and private-label service — your logo, your handle spec, your packaging. Low MOQs, consistent heat treat batch to batch, and factory-direct pricing that protects your margin. Request a sample to start.
Frequently Asked Questions
An ajikiri is a compact Japanese fish knife built for filleting and gutting small fish, deboning, and precision trimming. Its short, pointed blade gives close control for detail work that a full-size chef knife is too large to handle. It’s a specialist knife favored in sushi prep and any kitchen that breaks down small fish regularly.
Ajikiri knives are small by design. This one has a 105mm (4-inch) blade and a 235mm overall length, which is typical for the style — short enough for nimble, controlled cuts around bones and gills, and light in the hand at about 104g.
A corrosion-resistant stainless is ideal, because fish work means constant contact with moisture. This ajikiri uses single-layer AUS-10 — a high-carbon Japanese stainless with chromium, molybdenum, and vanadium — for a sharp, long-lasting edge that resists rust and sharpens easily. Hardened to 60+/- HRC, it balances keenness with durability.
Hand wash and dry it immediately after use, especially after cutting fish. Avoid the dishwasher, store it somewhere the edge won’t knock against other tools, and hone or sharpen on a whetstone as needed. Cared for this way, an AUS-10 blade holds its edge and its finish for years.
Yes. It’s available as finished knives or bare blanks, with full OEM and private-label service — your branding, handle spec, and packaging. Low MOQs and factory-direct pricing make it easy to add to a retail or restaurant-supply lineup.
| Weight | 0.35 kg |
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