Tsurugi Kenshin
Tsurugi Kenshin Ajikiri Knife 120mm magnolia handle
Masterful Craftsmanship from Tsubame-Sanjo
"Artisan-crafted traditional masterpieces, conveying the essence of Tsubame-Sanjo blacksmithing to the present"
EIdeal for Small Fish: The Ajikiri knife, with a shorter and thinner blade than a Deba knife, is perfect for processing small fish.
ESingle-Bevel Design: This knife features a blade on only one side, known for its excellent sharpness.
EErgonomic Handle: Made from magnolia wood, the handle is water-resistant and lightweight. It fits comfortably in the hand and provides a non-slip grip even when wet.
ESuperior Blade Core: Utilizes Yellow Paper steel for the blade core, known for its excellent sharpness, outperforming other materials like SK steel.
EKurouchi Finish: This knife features a traditional Japanese style with a Kurouchi finish, known for its deep, dark color.
| Product Name | Ajikiri Knife 120mm magnolia handle |
| Model Number | TDA-120PK |
| JAN Code | 4582626850505 |
| Blade Length | 120mm(4.72in) |
| Total Length | 24.6cm(9.69in) |
| Blade Thickness | 3.5mm(0.14in) |
| Handle Length | 11cm(4.33in) |
| Weight | 87g(3.07oz) |
| Blade type | Double-edged | Single-bevel
| Blade Material | Handle: Magnolia wood, Ferrule: PC (polycarbonate), Blade: Yellow paper steel, Cladding: Soft iron |
| Country of Manufacture | Japan (Niigata Tsubame-Sanjo) |
Safety Precautions:
・Handle with Care: Please ensure the knife is kept out of reach of children to prevent injury.
・ Appropriate Use: Avoid using the knife on frozen food or hard materials such as bones unless it is specifically designed for such purposes.
・Cutting Surface: To preserve the blade’s sharpness, use wooden, soft resin, or plastic cutting boards.
Maintenance Tips:
・Temperature Extremes: Avoid exposing the knife to extreme heat or sudden cooling, as this may alter the steel's properties.
・Rust Prevention: While our knives are made with corrosion-resistant Molybdenum steel, they are not entirely rust-proof. Please handle with care and clean appropriately.
・Post-Use Cleaning: After using the knife on salty water or acidic foods, wash it with a mild detergent and dry thoroughly with a dry towel.
・Natural Handle Variations: If the handle is made from natural wood, please note that there may be slight variations in color and grain.
・Monitor Color Accuracy: Be aware that the color displayed on your monitor may differ from the actual product.
・Handmade Variations: As our knives are handcrafted, there may be slight variations in size, weight, color, and pattern from the sample shown in photographs.
Longevity and Warranty:
・Product Lifespan: The lifespan of your knife can vary greatly depending on usage and storage conditions. We do not offer a standard warranty period.
・Professional Use: If used professionally and sharpened daily, the knife may need replacement in less than a year.
・Damage or Issues: If your knife breaks during normal use, please contact our store first, and we will guide you on how to contact the manufacturer.
Please Note: Each Tsurugi Kenshin knife is crafted with precision and care, designed to enhance your culinary experience. By following these guidelines, you can ensure your knife remains a valued part of your kitchen arsenal for years to come.
FAQs
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."
Sharpness: Kurouchi knives, forged to have a denser steel structure, are exceptionally sharp. This is an effect of the forging process, meaning kurouchi is proof of forging.
Durability: Kurouchi knives have high hardness and resilience, making them extremely durable and long-lasting.
Unique Black Surface: Kurouchi retains an oxide film on the surface, giving it a distinct black appearance. This oxide film also has a rust-preventive effect.
*The oxide film acts as a protective layer that inhibits chemical reactions between the metal surface and air or liquids.
