Niwaki Carbon Ajikiri


We have run out of stock for this item.

  • A handy little knife. traditionally used for fish filleting.

  • Kigami yellow paper steel, wrapped in a softer jigane carbon steel.

  • Traditional Japanese octagonal handle.

  • Beautifully balanced and beautifully simple Japanese kitchen knife.

  • A popular choice for Japanese chefs, as it sharpens quickly and easily so is perfect not just for regular sharpening, but also for beginners. 

  • Get these for their weight and feel, if you're after a truly Japanese experience.

  • The blades are carbon steel (both the inner and outer layers) and will oxidise and rust if not looked after - clean, dry thoroughly and wipe with a little olive or vegetable oil after use.

Single bevel.

Blade: 105mm.

Total Length: 222mm.

Weight: 75g.