OHISHI , SLD - MIGAKI TSUCHIME Ajikiri, 105 mm
The 105mm Ajikiri (Paring/Utility/Fileting) Japanese kitchen knife is a handy small bladed utility knife that can be used for a range of small jobs. Originally the Ajikiri was a single bevel knife used for cutting up small fish, however, the Ohishi SLD Ajikiri has been made as a double bevel knife.
The polished (Migaki), and hammered (tsuchime) finish makes them an extremely attractive addition to the kitchen. The traditional handle is D shaped Ebony handle with a Pakka wood ferrule. If you are looking for a high-quality paring knife this would be a great option for your kitchen.
Washing – Hand wash with soapy water, rinse the blade with Hot water. Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Do not wash in a dishwasher!
Storage – Store in a cool, dry place. Do not store in cutlery draw with other knives. Use a knife rack or at a minimum a cover for the knife to protect the edge
Sharpening - It is recommended to sharpen these knives to a fine edge on a Japanese Whetstone. However, for touch-up sharpening, you can use a Ceramic Steel and a 2 or 3 Wheel Japanese Water sharpener as these are designed for the angle of bevel angle of Japanese knives.