Black finish

Black finish

Jan 13 2020

One of the characteristics of Japanese knives is "Kurouti-shiage".
It is a finishing method that sharpens only the blades of the forged blackened steel, leaving the black side.
The advantage of the black finish is that it not only looks good but also makes the blade less rusting.
This is because steel, the material of Japanese knives, is easily rusted unlike stainless steel. Of course, it does not completely prevent rust, so after using a knife you need to wipe off the water and grease it.
Another advantage is that the price of the knife is lower because the blacksmith does not have to polish the knife blade.

As a secret story, a blacksmith said like this. "I actually use polished knives because the black-finished surface is easy to pick up debris and is hard to clean."
It's ironic that he talked honestly in front of his black-knife.