Hammerhead Nakiri Kamome III
I first started making Hammerhead Nakiris because of my deep appreciation to Nakiris in general. This can easily replace a gyuto as your daily driver.
I challenged this knife on a heavily dense daikon radish and it was gliding through with no resistance whatsoever. It was very exciting to finish this knife.
I wanted to put my own personal touch by creating a slanted Tanto for aesthetics but also a Nakiri that is a little longer as I found that Nakiris in general stay in the six inch range. This hammer head Nakiri has an extra inch to the edge length making it vastly more universal.
Aided by technical grinds that makes the performance of this blade incredible with food release and ease of resistance.
Every Majime knife is meticulously made by hand with simple tools and impeccable
attention to detail. No knife is the same as they are intended to be unique to their
- Steel Type: Riptide Ultra Carbon Core , Cryogenically Treated
- Blade Dimensions: 7” long x2.15"from heel” Double bevel, Convex
- Handle : African Blackwood, Gemstone
High Carbon steel naturally oxidizes. It is favored amongst cook and professional chefs for its ease of sharpening and razor bone edge. After use, it will patina, call it your own culinary footprint in your blade. A simple wipe down is necessary after use. Apply mineral oil.