Kiritsuke - Soraya
Kiritsukes have a long slice and edge that has a semi rock. intended for precision cutting.
I left the traditional Japanese Kuroichi finish of
contrasting black and steel, for an authentic ancient but modern look.
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: Cumai Double Dammy 52100 High Carbon Core, triple tempered
- Blade Dimensions: 9” long x 2.1” wide Double bevel Convex
- Handle : Snake Composite, Brass
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.