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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Hado Sumi 210mm Kiritsuke Gyuto Shirogami 2 Kurouchi Finish Burnt

Hatsukokoro Kurokaze kurouchi shirogami#2 gyuto 210mm – Zahocho

Sakai Kikumori Nakagawa 240mm Gyuto Shirogami 1 Kurouchi Ho Wood

Japanese Chef Gyuto Knife - MIURA - Aogami Super Serie - Kurouchi

Yoshihiro VG-10 46 Layers Hammered Damascus Sujihiki

Hado Sumi 165mm Santoku Shirogami 2 Kurouchi Finish Burnt Oak

Everything You Need to Know About Knife Finishes – The Cook's Edge

Experience the ultimate in cutting edge technology with the Koyanagi Blue steel #2 Kurouchi Damascus Buffalo Ebony Handle 135mm. Crafted with the

Koyanagi Blue steel #2 Kurouchi Damascus Buffalo Ebony Handle 135mm

Yoshihiro VG-10 46 Layers Kurouchi Hammered Damascus Gyuto

Blade construction: BLADE FINISH – SharpEdge

Intro to Japanese Knives

Hado Sumi 165mm Santoku Shirogami 2 Kurouchi Finish Burnt Oak