Hi from Slovakia - 50 shades of Yoshida Hamono

[simo.fora]

Dear Members,

nice to meet you all folks.

I am looking for advice on the options to restore the back layer on the Yoshida Hamono KYUSAKICHI ZDP189 knife series.
I have 3 knives, the Petit, Bunka and Santoku, all bought about 9 months apart.

There is a huge change in the black layer on the two-year-old Petit knife compared to the Bunka purchased recently.

Is it possible to restore the black layer to its original beauty?
How to handle the knife so the blackening does not fade? (the knives are hand-washed)

This picture illustrates the change described:

Thank you for your comments or article suggestions on this topic
Simo

 

[daveb]

Welcome. The black finish is called "kurochi" (I think I spelled it right). It is left over scale from the forging process. While some makers will come off quickly and others stay black longer it does not affect the knife in use.

I'm sure others can offer more.

 

[blokey]

Hi, while it is possible to chemically restore KU finish, it is best to leave it like that, it is part of the experience using the knife.

https://www.kitchenknifeforums.com/threads/blue-patina-question.53188/#post-826615

 

[NickMinton]

As already mentioned, Kurouchi finish comes off over time. A lot of us here and within the kitchen knife community view it as normal process of knives that have been well used (as they should be).

Think of it like a good pair of leather boots or jacket. It’s aged appearance tells a lifetime of good stories!

 

[simo.fora]

Dear Gentleman,

thank you for accepting my membership as well as feedback provided.

I will use the input to persuade my wife the colour change is a feature

Regards
Simo