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OHISHI , SLD - MIGAKI TSUCHIME Ajikiri, 105 mm

$105.00 $150.00

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.

About Ajikiri (Paring knife)

Made in Japan Logo

Style: Ajikiri (Utility/Fileting/Paring)
Core: SLD steel, hardened to HRC62-63
Cladding: Stainless steel.
Finishing: Migaki-Tsuchime (Hammer tone finish).
Blade Length: 105 mm
Overall Length: 235 mm
Weight: 76 gm
Blade Height @ Heel: 36mm
Spine Thickness @ Heel: 2.8mm
Spine Thickness @ Tip: 0.4mm
Bevel: Double Bevel
Handle Material: Right-Handed D-Shaped Ebony

What is SLD Stainless?
SLD steel was originally designed by Hitachi as high-performance cold work die steel for cutting other steels. Being used in dies for punching or stamping other metals SLD stainless improved mould lifespan and ease of fabrication.
So how does that fit in with kitchen knife manufacture you ask?
Blacksmiths used SLD stainless when making quality kitchen knives because its hard, tough, and strong against wearing so they could create knives that will hold their edge as long as carbon steel knives but are much easier to look after and maintain.

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.