Tatsutogi Series Ajikiri

  An Ajikiri is very similar to a deba but is lighter and thinner. Many fishmongers prefer using this knife to breakdown and fillet smaller fish as the weight helps prevent fatigue.  Tatsutogi is our most economical single bevel carbon steel traditional series. Hand forged in the sword making tradition from two pieces of steel. With a soft steel as the edge, these are easier to sharpen, making them good beginner Japanese chef knives. Professional Lifespan 3+ Years Blade 2 Layers; Hand Forged Edge White #3 Carbon Steel Spine Soft Carbon Steel HRC 57-60 Bevel Single Handle Wa HandleJapanese MagnoliaWater Buffalo Horn or Resin Ferrule CAUTION - Always hand wash and dry knives. Use caution when cutting anything that may contain bones, pits, seeds, hard pieces, or was previously frozen All Carbon steel blades will patina through regular use and may rust if left wet. This is not a defect, it is a product of the material that comes with carbon steel's ability to take a fine