Recommended to Beginner or Junior chef or chef
The Ajikiri knife is commonly thought to be a smaller version of the Deba knife. However, compared to the Deba, the Ajikiri is substantially lighter and thinner making it ideal for quickly filleting small fish and cutting through the bone and cartilage of those fish. The Ajikiri is favored among fisherfolk because its light weight and thinness diminishes a common and persistent issue for these professionals – the fatigue of the wrist brought on from hours of filleting small fish with a traditional Deba knife. That being said, the Ajikiri is more than just a small Deba knife; instead it is a solution to a common and constraining problem that also makes it a highly favored knife among professional fishmongers and fisherfolk.