From what I've read, Migaki is a more polished finish than Kasumi. But how are these two finishing processes done? And what's the difference? I'd appreciate it if you'd share your knowledge on this. Thanks in advance.
So, is a migaki as polished as a mirror finish? In practical usage isn't a migaki finish knife very difficult to maintain if one wants to keep the original finish? If so then why are knives made with a migaki finish?
migaki can vary in meaning from maker to maker and context to context. It could mean mirror polished, but it could also mean not kurouchi (in the sense that the kurouchi has been polished off).