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.
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Hatsukokoro Yanagi Shirogami #2 Migaki 300mm (11.8) – SharpEdge

Hado Sumi 210mm Kiritsuke Gyuto Shirogami 2 Kurouchi Finish Burnt

Japanese Santoku Bunka Knife - MIURA - Aogami Super Serie - Kurouch

Ibuki Shin Classic Chef Knife Hand Forged Blue 2 Steel Clad

Japanese Kitchen Knife Terms and Finishes 101 - Back to the

Neverending Sharpness Bundle II – SharpEdge

Finishes Japanese Knives Shop

My japanese knives : r/chefknives

Yoshihiro tsuchime kurouchi AS (Aogami Super) 210mm gyuto (with

Japanese Gyuto Chef Knife – SharpEdge

Okamitsu 55 mm Ginger Knife - the smallest hand-forged Japanese

Seisuke Knife

Experience the finesse and beauty of a handcrafted masterpiece with the Kiritsuke Blue Steel #2 Kurouchi Damascus Buffalo Ebony Handle 240mm. This

Kiritsuke Blue steel #2 Kurouchi Damascus Buffalo Ebony Handle 240mm