Ajikiri Knife

What is an Aji-kiri Knife?

The aji-kiri knife, as its name suggests, is a small deba knife evolved for efficiently filleting small fish like horse mackerel. This knife features a thick blade and excellent sharpness, making it suitable for filleting fish and meat. Due to its small size, the aji-kiri knife is also referred to as a "Japanese-style petty knife" and can be used in a similar manner to a petty knife. 
Additionally, its sturdiness allows it to be used for simple woodworking tasks such as carving wood. However, since the aji-kiri knife is made of iron, it is prone to rusting, and proper care is necessary after use.
Specifically, it is recommended to wash and dry the knife immediately after use and apply vegetable oil as a rust preventative. Furthermore, when the blade is shaped like a small yanagiba knife, it is also called a "kai-saki knife."