spoiledbroth
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- May 17, 2015
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I have always had a few questions about kurouchi finishes:
My understanding is that the black stuff on the knife is actually the product of forging (forgive my ignorance). Usually it is ground off.
Without removing the scale how can the smith fine tune geometry? Does this mean the geometry is usually inferior?
It's pretty common to see knives where the black stuff has worn off leaving a kind of nashiji look. Why does this happen? Are all KU knives equal in the sense that the finish will wear off eventually? Is this finish food safe???
Not very often do you see single bevel knives with a KU finish. Any ideas why?
My understanding is that the black stuff on the knife is actually the product of forging (forgive my ignorance). Usually it is ground off.
Without removing the scale how can the smith fine tune geometry? Does this mean the geometry is usually inferior?
It's pretty common to see knives where the black stuff has worn off leaving a kind of nashiji look. Why does this happen? Are all KU knives equal in the sense that the finish will wear off eventually? Is this finish food safe???
Not very often do you see single bevel knives with a KU finish. Any ideas why?