Deba Japanese kitchen knife Sakai Takayuki Ajikiri Inox 04378 12cm For home cooks who would

For home cooks who would rather fillet and clean the smaller fish themselves rather than purchasing previously filleted fish

Cutting bones and flesh with bones

Shirogami steel with an iron clad makes up the blade

Hideo Kitaoka's handcrafted yanagiba knife has a 24 centimeter blade constructed of excellent Shirogami carbon steel

Goko Hamono

Deba Japanese kitchen knife Sakai Takayuki Ajikiri Inox 04378 12cm For home cooks who wouldJapanese Inox knife with a 12 cm blade, Sakai Takayuki Ajikiri. The other name for Aji deba, or Aji kiri, comes from the fact that Ajikiri or Ko Deba is frequently used in coastal areas of Japan to fillet and butterfly small saltwater fish, especially Aji (Japanese horse mackerel). Still, it can handle small freshwater species like trout just as well. For home cooks who would rather fillet and clean the smaller fish themselves rather than purchasing