Carbon Ajikiri Knife

Niwaki’s 9" Ajikiri Knife is a traditional Japanese kitchen tool used for filleting and cleaning small fish. It's made with a sharp shirogami white paper steel core, clad in softer jigane steel, and finished with an octagonal walnut handle.

The blade is single-beveled, which is especially well suited for filleting, as it allows for clean, precise cuts and easy separation from the bone. Similar in form to a petty knife, its thin blade and lightweight design make it ideal for detailed tasks such as filleting fish, peeling, and trimming, where control and accuracy are essential.

Beautifully balanced and tastefully simple, carbon steel knives like this one are a popular choice for Japanese chefs, as they sharpen quickly and easily. While carbon blades can be sharpened to a finer edge and hold that sharpness longer than stainless steel, they do require a bit more care. Please read our tips for Caring for Carbon Steel Knives before you purchase.