Kuro-uchi Ajikiri 100mm (3.9") - BLADE

Yoshida Hamono

Kuro-uchi Ajikiri 100mm (3.9") - BLADE


Only 0 left in stock

Best To Use

vegetablesnot for meatfish

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BLADE (without a handle)

The Kuro-uchi Ajikiri 100mm (3.9") blade is available without a handle. This is your chance to make your own handle or order it separately so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. The knife is also available with an oval handle in magnolia wood.

Kuro-uchi Ajikiri is a small kitchen knife, suitable for all sorts of cutting tasks. In Japan it is mostly used for cutting smaller fish. Kuro-uchi series knives are traditional Japanese rustic knives. Its price is very affordable for the quality of a hand-forged knife. It is suitable for the first purchase of a traditional Japanese knife. The blade is forged in SUJ-2 steel, which offers incredible capacities, hardness is 63-64 HRC, and at the same time, the knife is very easy to resharpen. The blade needs some extra care. After the use rinse it well and dry it. The name of kuro-uchi refers to the final look of the blade, which is unprocessed on the top and has already developed a dark patina, which protects the blade.

    Japanese Handles:


      Blade shape Ajikiri
      Blade length
      100mm (3.9")
      Steel type
      Hardness (HRC scale)
      Blacksmith Yoshida Hamono
      Handle size recommendations: S

      Use & Care:

      • Handwash in warm water and towel dry
      • Use a sharpening stone (not a honing steel!) to sharpen your knife
      • Do not cut frozen foods and meat bones
      • Do not put the knife in a dishwasher
      • Read our comprehensive guide on proper Maintenance of Kitchen Knives.

      Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.

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