HappyamateurDK
Senior Member
Hi all.
In more or less a coincidence, most of my Japanese knives so far are with a kurouchi finish. I enjoy using most of them. But can’t help thinking that a monosteel or stainless clad looks better. On the other hand, I have bin a bit disappointed by smooth finish knives earlier, mostly lack of food release.
I’m curious, what do the good people on this forum prefer?
have a nice weekend
In more or less a coincidence, most of my Japanese knives so far are with a kurouchi finish. I enjoy using most of them. But can’t help thinking that a monosteel or stainless clad looks better. On the other hand, I have bin a bit disappointed by smooth finish knives earlier, mostly lack of food release.
I’m curious, what do the good people on this forum prefer?
have a nice weekend