A Beginner's Guide to Japanese Knife Finishes: Kurouchi, Damascus
A Beginner's Guide to Japanese Knife Finishes: Kurouchi, Damascus
If you’ve been to a Knifewear store or seen us around online, it’s no secret that we LOVE Japanese knives: they came from the heavens to make prep work a breeze, AND they’re absolutely beautiful. Sure, we could say that it’s what's inside that counts, how long it stays sharp, how well it cuts… but where’s the fun in that? You sure as heck don’t just pick a knife like this just for the functionality! I’m a colourful lady. I like to think of knives like fashion: If style didn’t matter, we’d all be wearing the same thing in some weird beige society. People are individuals! Thus, different styles and aesthetics exist. As someone known for dressing like a cartoon character, I’m 100% down for having some style in my life. This applies to knives, too. The great thing about.
Canada's best selection of Japanese Knives, sharpening stones, and chef's tools. Mail-in and in-store knife sharpening services available.
Hado Sumi 210mm Gyuto Shirogami 2 Kurouchi Finish Burnt Oak – Bernal Cutlery
Japanese Carbon Steel knives
Knife expert: what you need to know about this kitchen essential - The Peak Magazine
Toyama aogami #2 damascus 240mm gyuto & 150mm petty knife (combo deal) – Zahocho Knives Tokyo
The Different Blade Finishes for Japanese Knives– Koi Knives
Yoshihiro VG-10 46 Layers Hammered Damascus Sujihiki Japanese Slicer Knife (9.5 (240mm) Ambrosia Handle): Asian Knives: Home & Kitchen
Gyuto / Chefs – K&S - New York
Hatsukokoro Kumokage (Cloud Shadow) 210mm Blue #2 Gyuto – Rodriguez Butcher Supply
Akifusa tsuchime kurouchi damascus AS hakata 170mm – Zahocho Knives Tokyo
Japanese Chef Gyuto Knife - MIURA - Aogami Super Serie - Kurouchi
Dao Vua Sashimi (Sujihiki) 210mm – The Sharp Cook
