Kuro-uchi Ajikiri knives

Hammer Finished Japanese Kitchen Knife by Shinichi Watanabe. Click the photo! You can see many hammer marks! The traditional blade is quite different from its Western knives. First, it is a hand laminated blade with a very hard steel face (Rc60 to Rc64) laminated to a wrought-iron back. The use of very hard steel requires the soft back both for the damping qualities and to provide an element of toughness that the steel face alone would not have. Second, a traditional Japanese knife has a hollow face for faster sharpening and to make it easier to maintain flatness. Aji means a horse mackerel. Ajikiri is used for small fish, meat and vegetable. Also it's a paring knife in the Western kitchen. Kuro-uchi Ajikiri knife Blade: 150mm Total length: 290mm Width: 48mm Thickness: 4mm US$86.00 Kuro-uchi Ajikiri knife Blade: 135mm Total length: 270mm Width: 43mm Thickness: 4mm US$77.00 Kuro-uchi Ajikiri knife Blade: 120mm Total length: 235mm Width: 40mm Thickness: 4mm US$59.00 Kuro-uchi Ajikiri knife Blade: 105mm Total length: 220mm Width: 38mm Thickness: 3.5mm US$53.00 Kuro-uchi Ajikiri knife Blade: 90mm Total length: 205mm Width: 35mm Thickness: 3.5mm US$52.00 >Left handed Left handed Kuro-uchi Ajikiri knife Blade: 120mm Total length: 235mm Width: 40mm Thickness: 4mm US$83.00 Left handed Kuro-uchi Ajikiri knife Blade: 105mm Total length: 220mm Width: 38mm Thickness: 3.5mm US$74.00 Single bevel, Blade: Yasuki white steel, Handle: Ho wood Shipping your charge (Shipped Internationally)