Nakiri - Hahen
Nakiris traditional use are for vegetable use, however its a versatile blade profile for virtually all food preparation. In humble unbiased opinion, it is still to date a very underrated knife for kitchen use.
Ground like a workhorse, thin behind the edge, and a slight taper to the tip for ease of 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: 6.5” long x 2” wide Double bevel Convex
- Handle : Multi Dyed Burl Stabilized, 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.