Sharpness born from tradition.

You can easily fillet small fish. Ajikiri Tsuchime 120mm (right-handed)

A popular size. Easily handles multiple items. A versatile knife.
This handmade, honyaki-finished product combines the characteristics of white steel, including sharpness and ease of sharpening. Its 3mm thickness allows the blade to cut naturally, thanks to its thin, sharp edge. Furthermore, the knife's unique back-skid and back-pressed finish ensures excellent separation from food.
This all-purpose knife is convenient for filleting small fish like horse mackerel and for detailed cooking. Its white steel characteristics make it easy to sharpen, maintain a sharp blade, and maintain. It's useful not only for professionals but also for home and outdoor use. Available for right-handed and left-handed users.

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The all-purpose knife is my favorite knife. It's the perfect product for filleting a large number of bluefish, such as horse mackerel, sardines, and mackerel. While there are various sizes to choose from, I recommend a 90mm knife for filleting eels and conger eels, a 105-120mm knife for horse mackerel and sardines, and a 150mm knife for slicing mackerel, hairtail fish, and other fish sold at supermarkets . The thin blade cuts easily and smoothly. Since the steel is prone to rust, it's recommended for indoor use rather than at the fishing site.

*Can be resharpened and repaired.