Kiritsuke - Hachimitsu
All my stainless blades have a compound grind in them for superior performance.
This acts as through the midriff of the blade does not exist when cutting through food. It drastically helps with food release and attributes to ease of cutting. One of the very fundamental techniques I implement in my gyutos that makes a drastic difference in performance.
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: Aebl Stainless Steel, Cryogenically Treated
- Blade Dimensions: 9” long x 2” wide Double bevel, Compound Ground
- Handle : gemstone, Brass Spacer