Tadafusa ajikiri bocho, trimming knife

Tadafusa bocho - hand forged and ground san mai laminated knives assembled with magnolia wood and bubinga handles by Tadafusa, of Sanjo, Japan. These knives feature a layer of hard lightly alloyed Ao Gami or Blue Paper Steel which forms an exceptionally fine and durable edge sandwiched between two softer less brittle layers of stainless steel. The sides of the knives are deliberately left unfinished, bearing witness to the blows endured in their making. This roughness does serve a purpose, however, acting not unlike the scalloped depressions commonly seen in ham slicers and 'oriental style' knives, they reduce suction, allowing food to fall freely from the blade, and the knife to cut with less resistance.
Aji means horse mackerel, a fish which is generally eaten quite small in Japan (about 6"), and it is for the filleting and delicate trimming of such small fishes, that these knives are intended, although commonly used also as a kind of general purpose parer. They should always be used in the hand or wooden and plastic board, and wiped and dried after use to protect both the hard carbon steel edge, and the wood of the handle. About 63 HRC.

£70.00 (Ex Tax:£58.33)