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The Toki, or Crested Ibis, is an endangered species, once common in the Niigata area. Featuring white plumage on its body and a red head, the bird has been a part of Japanese folklore for generations. As this series is made in Sanjo, Niigata, the name Toki has significance. These knives are made by hand in a medium-sized workshop, focused on making user-friendly knives. Their knives tend to be a medium thickness, not super thin, but not like a super thick workhorse. The wide bevel designs work well for food release. We love burnt chestnut handles, and because they also come from Sanjo, the series features octagonal burnt chestnut handles with water buffalo ferrules.
Single Bevel Ajikiri are small, thin deba, used for breaking down fish like aji. This is a right handed knife. This series of Toki knives features a white #2 (carbon steel) core with soft carbon cladding. Carbon steel knives (clad with stainless or not) do require some additional care, making sure to keep them clean and dry when not in use, and wiping periodically when cutting acidic foods. We recommend Flitz to clean off any light rust (or patina, if you don't like it) as soon as you see it. White #2 steel is known for taking a very sharp edge with great ease.
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Knife Type: Ajikiri
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Steel Type: White #2 Carbon
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Handle Type: Octagonal Burnt Chestnut
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Construction Type: Carbon Clad
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Hand Orientation: Right-Handed
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Handle Length: 115mm
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Handle Height: 24mm
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Handle Width: 20mm
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Handle to Tip Length: 142mm
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Heel to Tip Length: 123mm
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Width of Spine at Middle: 2.88mm
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Width of Spine 1cm from the Tip: 1.50mm
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Width of Spine at Handle: 3.60mm
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Width of Spine above Heel: 3.17mm
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Blade Thickness 1/2 way between the Spine and Edge: 2.37mm
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Blade Height at Heel: 39mm
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Weight: 93g
