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Ajikiri Kuro-Uchi from Fukamizu Hamono is a small, very handy knife for cutting small products in the kitchen. Since the knife is Japanese, of course, the main purpose of it among the Japanese themselves is cutting fish - medium and small (the size that can be placed in a pan). Already in the name Ajikiri, the scope of this type of knife is indicated. The word Aji is a word that conveys a generalized designation for more than 50 species of fish, such as hake, mackerel, mackerel, horse mackerel, etc. Those. The sharp, thin, compact blade of the Ajikiri is best suited for removing the head, tail, fins, side shields, and complete butchering of such fish. But of course, in addition to butchering small fish, Ajikiri can be used in the preparation of meat and vegetables.

The length of the working part of the blade at Ajikiri from Fukamizu Hamono is 80 mm, height 35 mm, the butt has a uniform wedge-shaped narrowing from the heel to the tip from 2.5 to 2 mm. The blade is a three-layer laminate with a central layer of Aogami steel hardened to a hardness of 61-62 HRC. The total length of the knife is 205mm, the length of the handle is 115mm. The handle is D-shaped, walnut wood is chosen as the material for the handle. Unlike most traditional Japanese knives, the handle of the Ajikiri Fukamizu knife is treated with polymer impregnation, which makes it extremely durable and resistant to external influences (mechanical, chemical, and ultraviolet), i.e. it does not require additional processing. Ajikiri from Fukamizu Hamono is a very handy and practical knife for most jobs in the kitchen.

Ajikiri is divided into two types of Ajikiri - double-sided sharpening and Ajikiri kataha with one-sided sharpening, which is essentially a smaller version of the Deba knife. Ajikiri is less common, but is a more acceptable option for European cuisine.

The blade length of Ajikiri kitchen knife can be from 80 mm to 150 mm, along the length of the cutting edge, the most common size is from 80 to 90 mm. Like most Japanese kitchen utensils, the Ajikiri has a specific blade configuration, the Ajikiri's cutting edge is almost straight, with a slight rise to the point. This allows you to cut products with great comfort, and also greatly simplifies the sharpening process. Ajikiri's wide shank prevents hand contact with the table surface when slicing.

When operating and caring for the Ajikiri Fukamizu knife, it must be taken into account that the blade, both the facing part and the solid core, are subject to corrosion. Although most of the bare skin is protected by blackening (Kuro-Uchi), it still does not completely protect against rust. Therefore, after each use, the Ajikiri Fukamizu knife must be washed and wiped dry. It is better to store it on an open magnetic suspension. If you do not intend to use the knife for a long time, it is advisable to lubricate the rusting parts of the blade with oil. The Japanese use butt oil for this. You also need to take into account that the central layer of the blade is very thin and hard, and the sharpening angle is critically small. It is necessary to avoid shock loads on the cutting edge, contact of the knife with something very hard (bones, frozen foods, etc.). Also, due to the fact that the central layer is very thin, with prolonged exposure to an aggressive environment, rust can completely destroy it.

General characteristics of the Ajikiri Fukamizu knife:

Blade length - 80 mm;

Blade thickness - from 2.5 to 2 mm;

The total length of the knife - 205 mm;

Weight - 60 grams.

Size information is for general guidance only and may vary slightly with each blade as it is hand forged.


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