The Ajikiri knife is commonly thought to be a smaller version of the Deba knife. However, compared to the Deba, the Ajikiri is substantially lighter and thinner making it ideal for quickly filleting small fish and cutting through the bone and cartilage of those fish. The Ajikiri is favored among fisherfolk because its light weight and thinness diminishes a common and persistent issue for these professionals – the fatigue of the wrist brought on from hours of filleting small fish with a traditional Deba knife. That being said, the Ajikiri is more than just a small Deba knife; instead it is a solution to a common and constraining problem that also makes it a highly favored knife among professional fishmongers and fisherfolk

Use & Care

• Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
• Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak it in water. Ever!
• Use a sharpening stone to maintain the sharpness of the blade. 
• Do not use on hard melons or items that may torque the blade.
• Use a sharpening stone to maintain the sharpness of the blade.