The Yoshida Hakushin 120mm Ajikiri is a traditional Japanese knife handcrafted by Yoshida Hamono in Saga, Japan, a region renowned for centuries of exceptional blade-making craftsmanship. Compact and highly precise, this specialist knife is designed primarily for preparing small fish while also excelling at delicate trimming and detailed kitchen tasks.
Forged from premium Shirogami (White Paper Steel), one of Japan’s purest high-carbon steels, the blade is celebrated for its ability to achieve an exceptionally keen edge. Hardened to approximately 63 ±1 HRC, it delivers remarkable sharpness, excellent edge retention and outstanding sharpening performance, making it a favourite among professional chefs and serious enthusiasts.
The blade features a traditional San Mai (3-layer) construction, with a hard Shirogami core clad in softer steel to improve durability while maintaining exceptional cutting performance. Finished in a rustic Kurouchi (black forged) finish, each knife has its own distinctive character while offering a degree of protection against oxidation.
The compact Ajikiri profile provides excellent control for filleting small fish, trimming meat, peeling fruit and undertaking intricate preparation tasks. Paired with a traditional D-shaped Zelkova (Keyaki) wood handle, the knife offers superb balance, comfort and a secure grip during extended use. As a natural material, each handle displays unique variations in colour and grain, making every knife one of a kind.
Combining authentic Japanese craftsmanship with exceptional cutting performance, the Yoshida Hakushin 120mm Ajikiri is an excellent choice for chefs and home cooks seeking a compact, precision-focused knife.
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