Bocho "Japanese style" Ajikiri knife 105mm
Bocho Tadafusa 'Japanese style' Ajikiri is a paring knife excellent for tasks that require delicate slicing and a lot of dexterity. This utility knife will always come in handy when you need to slice up small pieces of vegetables, and fruit. At 10.5cm long the blade is shorter but deeper than the Petty with good finger clearance, depending on your personal preference.
⋄ Made in Japan
⋄ Carbon Steel Core / two layers of Blue Carbon Steel with nashiji (pear skin) finish
⋄ Chestnut Wood Handle
⋄ L: 220 𝗆𝗆 (Blade Length: 105 𝗆𝗆)
⋄ 74 𝚐
⋄ Limited 12 month manufacturers warranty
The Ajikiri is a small kitchen knife designed for mincing, fine chopping, and peeling.
The word Bocho means Japanese style. From the traditional Japanese range of hand-forged blue carbon steel knives by Tadafusa. Carbon steel holds a keen edge and these knives are exceptionally sharp. The handles are crafted from burnt Chestnut wood with a plastic ferrule. This wood is moisture resistant and also resistant to bacteria.
These knives are created by ‘sandwiching’ layers of steel. The inside layer of Aogami (or Blue Paper Steel) allows honing to a super sharp edge. Sandwiching the Aogami between two harder layers of special composite steel enhances durability. The carbon steel exterior blade has been left with a rustic or nashiji (pear skin) finish. The undulating surface reduces suction, allowing food to fall freely from the blade and reducing resistance.
The Bocho style may feel a little different compared with a standard Western knife. Please read the full instructions for use and care included in the box carefully, they are sharp knives. CARE
Please note that carbon steel blades require a few extra steps to keep them working in tip top condition:
Always wash your knife by hand in warm soapy water and dry without delay.
Storage in a wooden knife block or magnetic rack is recommended.
It is a good idea wipe blade edge with Camellia oil regularly to protect it from oxidising.
Not following these steps will result in the oxidization of the inner layer of carbon steel. This can be removed by sharpening and coating with oil.
Never put your knife in the dishwasher or leave it wet for too long.
It is recommended to use a sharpening whetstone, not a steel to sharpen your knife. Steels re-align a blade but the most precise sharpening is done with a stone.