Kuro-uchi (Black) In Japanese, kurouchi means “first black” and this finish is also referred to as the “blacksmith's finish”. The knife will retain the black scaly residue from the forging process which gives it a traditional look with a rustic charm.
In Japanese, 'kurouchi' means 'first black'. The Kurouchi finish is the least refined of these Japanese kitchen knife finishes. It is a traditional and rustic finish where the knife will retain the black scaly residue from the forging process.
Tsuchime (hammered) finish, or Tsuchime pattern, is a traditional Japanese artisanal finish, fabricated by hammering the metal sheet one pattern at a time. The Tsuchime pattern varies depending on the size, pattern, depth, and the pitch of the pattern.
Black-Oxide Coating
A chemical bath converts the surface of the steel to magnetite; it enhances appearance and adds some corrosion resistance.
Black finish
This finish gives them their traditional look with rustic charm while also reducing the risk of corrosion and preventing food from sticking to your knife.
Kuro-uchi (Black)
In Japanese, kurouchi means “first black” and this finish is also referred to as the “blacksmith's finish”. The knife will retain the black scaly residue from the forging process which gives it a traditional look with a rustic charm.
However, the investment is justified by the exceptional performance, longevity, and precision that a Japanese style knife offers. These knives are worth the price because they offer top-notch quality and durability.
Black oxide would most likely not be considered a good coating on food preparation tools as most oxides of iron give food a metallic taste, not because it will do you harm.
Translating to 'haze', the Kasumi finish refers to the hazy appearance of a blade produced through the combination of carbon steel and soft iron.
PVD coating is a finishing method for knife blades that increases their resistance to wear and tear. PVD is short for physical vapor deposition. It is a collective term for a group of coating methods in which the basic material is made gaseous. Unlike chemical vapor deposition, this process is physical.
This knife is a reference to those ancient swordmakers, but not exactly. Unlike true Damascus knives, Shun knives are laminated: the inner layer is a high-tech piece of expensive super-steel (called VG-10) and the outer layers (protecting the inner and bringing down the cost) are a more ordinary stainless steel.
A thinner grind, although resulting in much greater sharpness, means that a Japanese kitchen knife may be prone to chipping or breakage if used improperly (torquing/twisting the blade while cutting, or hitting or chopping hard or frozen objects).
Only Western-style kitchen knives generally made in Western countries and Honyaki knives in Japan are made of entirely of a single material like a carbon steel or a high carbon stainless steel (which we call all-steel, or all stainless), while most of Japanese kitchen knives (other than Honyaki) are often composite ...
Mechanical finishing process in which fabric is passed between two rolls under heavy pressure to create a high sheen. The look is created by engraving one of the rolls (steel) with several hundred small angled ridges.
fleck coating. • CAMFLECK is an ideal protective and decorative. finish for cargo areas of utility vehicles, vans, trailers, CV's and horse floats, as well as boat. interiors and for architectural applications.
The Japanese term “Nashiji” (English: Pear skin pattern) refers to the result of a technique that appears to leave the surface finish of a blade looking unfinished and rustic. Japanese Handle (80) Ocean Handle (10)
Eventually, both sisters promised to go to internationals as a sister duo. While Sumire is no means a bad gymnast, due to Kasumi's significantly better memory, reflexes and agility, Kasumi outperforms her in virtually every way, gaining the top performance most of the time while Sumire was merely above average.
Kasumi (かすみ, カスミ) is a feminine Japanese given name.
The Disadvantages of Black Oxide
Applying black oxide coatings is somewhat labor-intensive due to the need to clean parts before the coating process and sealing the parts after. The sealing process is necessary to enhance corrosion resistance but adds a step to the overall coating process.
Black Oxide can last up to 100 hours of neutral salt spray (ASTM B117) or several hundred hours of humidity (ASTM D1748) – all dependent on the sealant utilized. A sealant of some sort is requisite to black oxide finishes due to the porous crystal structure of the black finish itself.
Minimum Charge: $155.00 up to 25 lbs, $2.25 per lbs thereafter Black Oxide Cold Application (Steel, Oversized parts): Quote Required, based on dimensions, weight & handling Minimum Charge: $200, $3.25 per lb thereafter (however cost is also based on type of part, weldment, fixture, weight and time involved.
Japanese cleavers are excellent for cutting vegetables and proteins, thanks to their weight and thin edges. However, they are not meant for butchery. Avoid cutting through bones to prevent damaging the steel blade and to keep your knives sharp.
Both styles provide their own set of benefits. German knives are thicker and heavier to provide added strength and durability for your heavy-duty chopping, while Japanese knives are made of carbon-rich steel for a lightweight blade and razor-sharp edge that offer edge retention and ultimate control and precision.
As a general rule of thumb, you should sharpen your Japanese kitchen knives every 1-2 months, while you should hone every week to ensure a sharp edge. However, how often you sharpen your Japanese knives largely depends on your usage frequency.