Ajikiri Knives

Ajikiri is a special knife used in Japanese cuisine, especially for preparing fish. Traditionally, the ajikiri knife is designed for slicing and filleting fish, with a thin, long, and flat structure. This knife, especially with its narrow blade and sharp tip, is perfect for gently cutting fish and preparing it into the desired shape. **The name of the ajikiri knife is synonymous with the cutting of the fish known as "ajitome" in Japanese. This fish is one of the most consumed sardine species in Japan.