Nakiri/Cleaver Hybrid - Benzen II
This Hybrid of a blade was created with a workhorse grind with convex bevels for natural food release and thinness behind the edge.
The mentioning of the hybrid is because of how thin the edge is from 0 to 25mm upwards to the bevel. Similar to how you'd feel using a nakiri. The workhorse in it comes from the cleaver influence where it has some more weight but not in any way overburdening.
The height of the blade also gives you more knuckle clearance than one would see in a standard knife.
Absolute joy to be used for any prep. Meant to be used and abused without sacrifice.
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: Vtoku San Mai, Triple Tempered
- Blade Dimensions: 8.25” long x .45” wide Double bevel Convex
- Handle : Stabilized Burl Dyed, Brass Bolster
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.