Quality Kurouchi finishes

Discussion in 'The Kitchen Knife' started by MrHiggins, Jun 23, 2019.

Help Support Kitchen Knife Forums by donating:

  1. Jun 24, 2019 #31

    CiderBear

    CiderBear

    CiderBear

    Well-Known Member

    Joined:
    May 23, 2019
    Messages:
    105
    Location:
    United States
    Hmm, I vote Ajikitaya since the craftsman is older and probably closer to retirement than Mazaki.
     
  2. Jun 24, 2019 #32

    Gregmega

    Gregmega

    Gregmega

    Senior Member

    Joined:
    Apr 12, 2017
    Messages:
    419
    Both. Kinda depends I guess. They’re in the same ballpark price-wise. Both have that kinda dramatic taper, both white steel, both have great heat treats, so I guess it comes down to the details. The Maz is chunkier and a touch heavier but still really thin behind the edge. It’s just a fun knife. The Hinoura are way more consistent from knife to knife and I think Hinoura has the best fit and finish out there next to kagekiyo. The kochi you used to have really captures the vibe of the Hinoura for intstance. So kinda classy. The Maz is like the slutty cousin and the Hinoura is like the older sister that goes to a west coast Ivy League.

    Have fun pulling that one apart.
     
  3. Jun 24, 2019 #33

    MrHiggins

    MrHiggins

    MrHiggins

    Senior Member

    Joined:
    Dec 29, 2017
    Messages:
    388
    Location:
    Barefoot and in the kitchen
    Too funny! I own 4 Mazakis already, so if I pull the trigger, I think it'll be the Hinora. Stanford over Slutty this time, I guess...
     
  4. Jun 24, 2019 #34

    JBroida

    JBroida

    JBroida

    Founding Member KKF Vendor

    Joined:
    Feb 28, 2011
    Messages:
    6,438
    Location:
    Beverly Hills, CA
    Are you kidding... mutsumi-San and I are almost the same age and neither of us are anywhere near retirement
     
    slickmamba, Nikabrik, ThinMan and 6 others like this.
  5. Jun 24, 2019 #35

    CiderBear

    CiderBear

    CiderBear

    Well-Known Member

    Joined:
    May 23, 2019
    Messages:
    105
    Location:
    United States
    :pPlease don't retire @JBroida, there is still too many OOS knives from you I need to buy (cough Kochi cough)

    Now that you're here, would you be able to tell us a bit more about the kurouchi finish on the older VS newer Kochi that @MrHiggins described in the first post?
     
  6. Jun 24, 2019 #36

    JBroida

    JBroida

    JBroida

    Founding Member KKF Vendor

    Joined:
    Feb 28, 2011
    Messages:
    6,438
    Location:
    Beverly Hills, CA
    literally just batch variation
     
    CiderBear likes this.
  7. Jun 24, 2019 #37

    labor of love

    labor of love

    labor of love

    Senior Member

    Joined:
    Dec 15, 2011
    Messages:
    6,828
    Haha. Good times! Welcome to the forum ciderbear.
     
    CiderBear likes this.
  8. Jun 25, 2019 #38

    MrHiggins

    MrHiggins

    MrHiggins

    Senior Member

    Joined:
    Dec 29, 2017
    Messages:
    388
    Location:
    Barefoot and in the kitchen
    I pulled the trigger on the Ajikitaya from Blueway. We'll see...
     
    jonnachang and CiderBear like this.
  9. Jun 25, 2019 #39

    Daizone

    Daizone

    Daizone

    Well-Known Member

    Joined:
    Jun 22, 2017
    Messages:
    92
    Location:
    Orange County, California
    From what I know this is spot on. Ajikitaya line is the family brand that both father and son work on (actual distribution of work between the two is unknown). I have also seen Mutsumi listed specifically but with the Ajikitaya kanji also in some other steels other than the usual white. Then there is the Fathers (Tsukasa Hinoura) lone of knives which his newest stuff has the stamp as seen in Gregs previous post. And from what it looks like his newest stuff the profile of the knives seems to have evolved a bit from his earlier work. And of course his river jump (half and full twist) which i would say is the Fathers signature line (outside of his outdoor tools and knives) which also has a blend of what looks like Kurochi in the Damascus. I have seen some photos of some used knives from multiple of these lines and it looks like the kurochi finish is well done. Aged river jumps have a unique looks but it all depends on how much the knives were used and what was used to clean them I would think.
     
    CiderBear likes this.
  10. Jun 25, 2019 #40

    Daizone

    Daizone

    Daizone

    Well-Known Member

    Joined:
    Jun 22, 2017
    Messages:
    92
    Location:
    Orange County, California
    Last edited: Jun 25, 2019
    CiderBear likes this.
  11. Jun 25, 2019 #41

    CiderBear

    CiderBear

    CiderBear

    Well-Known Member

    Joined:
    May 23, 2019
    Messages:
    105
    Location:
    United States
    Thanks for looking for them and sharing, @Daizone. It looks like I don't have permission to view the files though, do you know how I can fix that?
     
  12. Jun 25, 2019 #42

    Daizone

    Daizone

    Daizone

    Well-Known Member

    Joined:
    Jun 22, 2017
    Messages:
    92
    Location:
    Orange County, California
    Sorry album was set to private. Lol I don’t know how to post images directly. Will have to figure it out. Until then I edited with urls to the photos.
     
    CiderBear likes this.
  13. Jun 25, 2019 #43

    CiderBear

    CiderBear

    CiderBear

    Well-Known Member

    Joined:
    May 23, 2019
    Messages:
    105
    Location:
    United States
    Got it now, thank you! These look like they wear off much cleaner than Takedas
     
  14. Jun 25, 2019 #44

    MrHiggins

    MrHiggins

    MrHiggins

    Senior Member

    Joined:
    Dec 29, 2017
    Messages:
    388
    Location:
    Barefoot and in the kitchen
    With the two Ajikataya finishes -- one smooth and one flaky/rough -- what manufacturing process accounts for the difference? I.e., what makes one smooth and one rough?
     
  15. Jun 26, 2019 #45

    milkbaby

    milkbaby

    milkbaby

    Well-Known Doofus Supporting Member

    Joined:
    Aug 1, 2016
    Messages:
    1,793
    Location:
    Sunny Florida
    KU is mostly dark iron oxides formed when forging and/or heat treating in an oxidizing environment; basically oxygen reacts with the iron in the steel to form these iron oxides. If you leave the forged texture, it'll be rough. If you grind the surface smooth after forging, it'll probably be smoother. Grind it semi-smooth and it'll be inbetween.
     
  16. Jun 26, 2019 #46

    osakajoe

    osakajoe

    osakajoe

    Senior Member

    Joined:
    Jul 9, 2014
    Messages:
    477
    For smooth finishes, some are actually ground and polished down. Then they force a black patina to bring that “kurouchi” look back.
     
  17. Jun 26, 2019 #47

    CiderBear

    CiderBear

    CiderBear

    Well-Known Member

    Joined:
    May 23, 2019
    Messages:
    105
    Location:
    United States
    I think my previous question was missed: all things equal, would a nashiji/ tsuchime KU finish last longer than a flat KU finish?
     
  18. Jun 27, 2019 #48

    Daizone

    Daizone

    Daizone

    Well-Known Member

    Joined:
    Jun 22, 2017
    Messages:
    92
    Location:
    Orange County, California
    I don’t have any evidence on which will last longer but I think that mainly just depends on the KU finish itself and from knife to knife (how thick the layer of KU actually is on the knife). Just depends on how hard you scrub your knives and what you are using to clean probably lol.
     
    CiderBear likes this.
  19. Jun 27, 2019 #49

    Xenif

    Xenif

    Xenif

    Senior Member

    Joined:
    Jan 3, 2018
    Messages:
    889
    So far, in my kitchen, the textured ones are losing their KU faster than the flat ones
     
    CiderBear likes this.
  20. Jun 27, 2019 #50

    CiderBear

    CiderBear

    CiderBear

    Well-Known Member

    Joined:
    May 23, 2019
    Messages:
    105
    Location:
    United States
    Ohhh interesting. Thank you!
     
  21. Jun 27, 2019 #51
    I'm thinking it's more a function of the knife maker and level of ku than of the finish on the knife.
     
    CiderBear and M1k3 like this.
  22. Jun 27, 2019 #52

    CiderBear

    CiderBear

    CiderBear

    Well-Known Member

    Joined:
    May 23, 2019
    Messages:
    105
    Location:
    United States
    Thank you. With stainless clad KU knives, the stainless cladding is underneath the KU - is it correct? So when the KU eventually washes out your knife is still stainless clad?
     
  23. Jun 27, 2019 #53

    labor of love

    labor of love

    labor of love

    Senior Member

    Joined:
    Dec 15, 2011
    Messages:
    6,828
    Yep
     
    CiderBear likes this.

Share This Page