Ajikiri

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Ajikiri Hocho with tape measure

The Ajikiri ( Japanese 鯵 切 り ) also Ko-Deba is a Japanese kitchen knife ( Hōchō ), which has a comparatively small blade. Due to the similarity to the Deba chef's knife, it is also called the little Deba. On closer inspection, a clear difference becomes clear: The Ajikiri has a larger knife back.

The Ajikiri is for filleting small fish such as Japanese in Aji ( 鯵 mentioned) Stachelmakrelen used. The word kiri means “to cut”, which makes the purpose of the Ajikiri clear: It is a chef's knife for cutting or filleting mackerel.

The Ajikiri can be bevelled on one side as well as on both sides. With a hardness of 60 to 64 Rockwell , it is a very hard knife.