Tadashi Ino Shirogami #2 Kurouchi Ajikiri 120 mm Japanese Knife
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Product Details
Product Details
Tadashi Ino Shirogami #2 Kurouchi Ajikiri clad with soft iron and ground in single bevel style. Ajikiri are traditionally used as small fish butchery knives and can be quite versatile.
Kurouchi single bevel knives are harder to find as most have Migaki or polished finish. The Kurouchi adds a rustic, yet refined look. Kurouchi is the black, forge scale retained and unpolished after quenching.
The kurouchi finish also aids in oxidation reduction as well making upkeep more straightforward. However, please keep the dry and clean as with all fully carbon steel knives.
The handle is a standard, D shaped ho wood handle with buffalo horn ferrule and displays the Certified Traditional Craftsman sticker.
Handmade Character
Each knife is individually handcrafted, with slight variations in dimensions, finish, markings, and natural handle materials. Minor cosmetic differences that do not affect function are part of its handmade character.
Use & Care
Hand wash and dry immediately; never soak or place in a dishwasher. Use a wooden or soft synthetic cutting board. Avoid bones and frozen foods unless the knife is specifically designed for that purpose, and never twist or pry with the blade.
Sharpening & Storage
Sharpen with suitable whetstones; avoid pull-through sharpeners and steel honing rods. Store clean and dry with the edge protected.
Carbon Steel
Carbon steel—including exposed edges on stainless-clad knives—naturally develops a patina and can rust if left damp. Wipe clean and dry frequently during use, and apply a light coating of food-safe oil for extended storage.
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