Tadafusa Bocho Ajikiri Knife

BOCHO AJIKIRI - Japanese Style

Ajikiri (# TF San-A105)
$194.00
$194.00
Skip to product information
Tadafusa Bocho Ajikiri Knife
  • Tadafusa Bocho Ajikiri Knife
  • Tadafusa Bocho Ajikiri Knife
  • Tadafusa Bocho Ajikiri Knife
  • Tadafusa Bocho Ajikiri Knife
BOCHO AJIKIRI - Japanese Style

BOCHO AJIKIRI - Japanese Style

$194.00
$194.00
StyleAjikiri (# TF San-A105)
DESCRIPTION

The TADAFUSA BOCHO 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.

The Ajikiri is a small kitchen knife designed for mincing, fine chopping, and peeling.

Japanese style: From the traditional Japanese range of hand forged blue carbon steel knives by Tadafusa, the carbon core of these knives is sandwiched between two layers of blue carbon steel that have been left with a rustic or nashiji (pear skin) finish. This helps prevent food from sticking to the blade when slicing items (and also offers a unique look). The carbon steel blades hold a keen edge and are exceptionally sharp and are deliberately left unfinished as the imperfections reduce suction, allowing food to fall freely from the blade. It also allows the knife to cut with less resistance. The handles are crafted from Burnt Chestnut and have a plastic ferrule. This wood is moisture resistant and also resistant to bacteria.
TECHNICAL SPECS
  • Length - 22cm
  • Blade Length - 10.5cm
  • Material - Carbon Steel (blade), Blue Carbon Steel (edge), Burnt Chestnut Wood (handle)
  • Weight - 74g
  • Made in Japan
  • Limited 12 month Manufacturers Warranty

    For more information on how to use and look after your Tadafusa Knife - CLICK HERE to view the user guide
MAINTENANCE

Tadafusa Bocho Japanese Style knife blades are made from blue carbon steel, and the razor sharp edges can be damaged easily if you don’t treat them with a little respect.

 To keep your Tadafusa Bocho knife on the job, we recommend:

  1. Only use on a wooden chopping board (slate, steel or granite boards can chip your blades)
  2. Avoid cutting frozen food
  3. HAND WASH your knife separately from other dishes using hot soapy water (NEVER put your knife in the dishwasher)
  4. DRY well and then apply a little food grade oil to stop the blade rusting (any cooking oil is fine), before placing it in your WOODEN knife block.
  5. We strongly recommend a wooden knife block for the following reasons:
  • Softer than steel, meaning it cushions the knife edge on impact instead of forcing the blade to blunt against a rigid surface.
  • High-end blocks use an end-grain structure where wood fibers sit upright, letting the knife blade slide between fibers rather than cutting right across them
  • The upright wooden fibres gently close back up after a cut, leaving fewer deep grooves that can catch and twist a thin blade edge.
  • Magnetic wall mounted knife blocks especially can damage the blade
  • Scrape your chopping board with the BACK of the knife blade to avoid damaging the cutting edge
  • Sharpen your knife blade regularly with a SHARPENING WETSTONE (whilst a sharpening steel straightens the blade, it can also damage the carbon edge)

To find out more about caring for your Tadafusa Knife, you can download and print the User and Care Guide from here.
REPLACEMENT PARTS

You may also like