AJIKIRI BŌCHŌ   鯵切包丁

Ajikiri is a small knife with the profile of deba. Aijikiri is used for cutting small fish (“aji” translates as “horse mackerel”). Aijikiri can also be used as a small general purpose knife or a paring knife – for cutting small chunks of meat, vegetables and so on.

The blade of ajikiri is thinner than a deba of the same size would be. Ajikiri is also lighter than a deba knife.

NOTE: there is a variant of ajikiri that is common on the island of Shikoku. Shikoku aijikiri is made not with a single bevel blade but with a double bevel blade (ryōba).

Ajikiri is a single bevel knife.

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