Beginner’s guide: How to choose a Japanese knife finish

Selecting the right chef’s knife can be overwhelming, especially for the first-time buyer. This guide will help you understand the different types of Japanese knife finishes and how they affect performance and appearance, making it easier for you to find the perfect knife for your needs.

Table of contents:

1. Does a Japanese knife’s finish matter?
2. Types of Japanese knife finishes
3. How to maintain your Japanese knife’s finish

Does a Japanese knife’s finish matter?

What is a finish? Finish refers to the visual appearance of a Japanese knife, especially its blade. Craftsmen usually add this manually to improve the visual appearance of a chef’s knife, although appearance aside, this can also affect the way you prepare your dishes depending on the type of finish your knife has.

Types of Japanese knife finishes

Mirror finish

What is a mirror finish? A mirror finish refers to a smooth, highly polished knife surface that reflects light like a mirror.

How can I achieve a mirror finish? Sharpening your knife using a sharpening stone with about #20,000 grit will achieve a full-mirror finish.

• Pros: A mirror finish usually means a knife has been sharpened to the maximum level, increasing not only its hardness but its durability as well.
• Cons: Mirror finish knives hold onto food easily, increasing the chance of rust formation. 

Our recommendations for knives with mirror finishes include:

1. (Sold Out) Kiritsuke Santoku Silver Steel #3, JPY 89,800

Point: This Santoku provides all-purpose ability to your collection of knives. Commonly used in households across Japan for its general-purpose ability, it is most recommended for beginners.

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2. Usuba Honyaki Silver Steel #3, JPY 248,000

Point: This Usuba was designed to prepare fruits and vegetables effortlessly without damaging a single fiber. Not only does this Japanese style knife help you slice through ingredients easily, it is a must-have tool for precision-based tasks like peeling.

3. Yanagiba White Steel #2, JPY 3,000,000

Point: This Yanagiba is crafted from Yasugi steel, a highly-regarded carbon steel that offers extreme hardness at 62-64 HRC.

Because this Yanagiba is handmade to order by specialist craftsmen in Japan, please contact us through our website if you are interested in purchasing this knife. 

Why are knives with mirror finishes expensive? The process of achieving a mirror finish on a knife is especially time-consuming, driving up labor costs, as well as its price. If aesthetics and the bond you create with your blade is a priority for you, the cost of a mirror finish knife may be worth considering.

Kurouchi

What is a Kurouchi finish? A Kurouchi finish refers to the leftover coating of oxide that forms as a result of knife-making materials heated with high temperature. On account of being left unpolished, this finish often evokes a rustic feel from your knife. 

With use, the appearance of Japanese kitchen knives with a Kurouchi finish will change over time providing owners with an ever-renewing experience with their knives.

• Pros: This finish protects the blade from wear and tear, especially against the formation of rust because the finish also serves as a moisture barrier. 
• Cons: While the Kurouchi is generally low maintenance, its wearing away may not be ideal for those who prioritize ease of maintenance when buying a knife.

Our recommendations for knives with kurouchi finishes include:

1. Kiritsuke Stainless Clad Aogami-Super, JPY 45,800

Point: The Kiritsuke knife is a versatile tool, but it is not typically classified as a general-purpose knife in the same way as the Santoku or Gyuto knives. Used by chefs to symbolize status, this knife requires a high level of skill to use. Additionally, this knife is made of Aogami-Super, rated by many as one of the best carbon steels in the world.

How is a Kiritsuke Bunka different from a Santoku and a Gyuto? The Kiritsuke knife is often considered more specialized than Santoku and Gyuto knives because of its specific uses.

The Kiritsuke knife excels at slicing vegetables, fish, and meats with precision. It's great for chopping ingredients and doing detailed tasks like garnishes. Its combined features make it handle various kitchen tasks, and it is often used in professional settings because of its attractive appearance.

2. Koyanagi Blue Steel #2 Chokin, JPY 53,800

Point: As its name suggests, this Koyanagi is best used for slicing through small fish, making this a useful, must-have tool for those looking to streamline the preparation of fish.

The Musashi-Chokin knife is the process of carving 24-carat gold designs on blades that is exclusive to our brand. In collaboration with Asamura Takao, a Japanese craftsman with over 50 years of carving experience, our unique Musashi-Chokin knives are available only through pre-order.

3. Gyuto SG-2, JPY 89,800 

Point: This Gyuto is made of high carbon stainless steel which offers excellent edge retention and ease of sharpening. With proper care, these knives will last for many years, and in some cases, it could even last a lifetime.

Nashiji

A Nashiji finish refers to the textured surface of the knife that imitates the skin of the Asian pear. Like the Kurouchi finish, this finish is ideal for fans of the rustic and unfinished look.

• Pros: The Nashiji finish’s uneven surface prevents food from sticking to its surface. This finish also reduces the likelihood of your ingredients being crushed or damaged as the knife moves through them.
• Cons: Unlike the Kurouchi, the Nashiji does not have a moisture barrier to protect it, which means that there is more surface area for moisture to cling on. Even when buying stainless steel Nashiji finish knives, make sure to prioritize drying in your regular maintenance routine.

Our recommendations for knives with Nashiji finishes include:

1. Petty SKD11, JPY 59,800 

Point: Rich in carbon, SKD11 performance steel is tempered to 62-64 HRC, making this Petty one of the hardest knives in this entire list.

2. Santoku White Steel #2, JPY 63,800

Point: This knife is particularly beginner-friendly because it is a Santoku made of White Steel #2 which is a particularly easy-to-sharpen steel that holds its edge for a long time.

3. Kiritsuke White Steel #2, JPY 78,800

Point: The Kiritsuke’s long blade and straight, wide edge helps it stand apart from other knives like the Yanagi and Usuba. While it requires a high level of skill, the Kiritsuke’s ability to handle a variety of ingredients, including meat and vegetables, makes it a worthy investment 

Damascus

A Damascus finish refers to the appearance created on a blade when a variety of steels are combined. When it catches the light, it is particularly visually pleasing as the different metals in the blade shine – nickel brightens and carbon steel darkens. Characterized by a pattern of wavy lines, this finish is particularly eye-catching.

• Pros: The attractive Damascus pattern is not only visually pleasing, it also adds stain resistance to the blade. 
• Cons: Like the mirror polish, creating a Damascus finish takes a lot of time and effort from craftsmen, driving up the final price of knives with this finish. 

Our recommendations for knives with damascus finishes include:

1. Santoku VG-10, JPY 39,800

Point: This Santoku’s octagonal oak wood handle is coated with Urushi, a natural Japanese lacquer with anti-bacterial and disinfectant properties. The knife’s changing luster and texture is known to foster a strong attachment and respect between itself and its user.

2. Sujihiki Blue Steel #2, JPY 59,800

Point: Sujihiki knives’ extended blade length allows its users to slice meat with one long stroke instead of a sawing motion. Because of the reduced surface area, the knife itself is able to prevent the blade from sticking to the food.

3. Deba Blue Steel #2, JPY 65,800

Point: Debas are a sturdy, thick knife that do not bend even under strong force, making them ideal for regular use on bony ingredients. This Deba’s blade was created through the combination of Aogami No. 2 and Blue Steel #2, both of which produce high edge retention and hardness out of knives.

Tsuchime

What is a Tsuchime finish? Tsuchime refers to a finish with distinctive hammer marks on the blade, creating indents along its side.

• Pros: Because the indents create air pockets between the blade and the food, this finish helps prevent food from sticking to the blade.
• Cons: The indents will require careful maintenance, as moisture may settle into it without proper drying and maintenance.

Our recommendations for knives with Tsuchime finishes include:

1. Santoku Aogami-Super, JPY 31,800

Point: This Santoku is particularly user-friendly because of its double edge. Accessible for both left and right-handed users, this knife enables anyone and everyone to use it. 

2. Nakiri SG-2, JPY 81,800

Point: Of all the vegetable knives in this list, the Nakiri style of knife is the most user-friendly, with its thin, light rectangular blade and flat tip with a combination Kurouchi and Tsuchime finish. 

3. Bunka SG-2, JPY 99,800

Point: The Bunka is another all-purpose option besides the Gyuto and Santoku. Its shape helps users achieve both the rock-chopping and push-cut style of cutting, making it a versatile tool in the kitchen. 

Kasumi

What is a Kasumi finish? Translating to ‘haze’, the Kasumi finish refers to the hazy appearance of a blade produced through the combination of carbon steel and soft iron.

• Pros: Considered to be one of the most attractive finishes, the Kasumi finish is commonly found on traditional Japanese knives.
• Cons: To maintain a Kasumi finish on your own, you may need to invest in a Japanese sharpening stone, specifically in a natural stone. This process is particularly time-consuming, requiring a level of sharpening skill, and may not be the most beginner-friendly.

Our recommendations for knives with Kasumi finishes include:

1. Deba Blue Steel #2, JPY 44,800 

Point: To add onto the visual appeal of its Kasumi finish, this Deba’s walnut handle also gives it a timeless, stylish appearance that looks good in any kitchen.

2. Koyanagi Silver Steel #3, JPY 59,800 

Point: The Koyanagi is particularly useful for home cooks who want to clean and fillet fish on their own, making it ideal for precision-based tasks.

This knife is handmade to-order, and can only be purchased through pre-order.

3. Hamokiri White Steel #2, JPY 85,800

Point: Hamokiri knives were specifically crafted to fillet Hamo, a Japanese conger fish. With its wide and long blade, they are strong enough to cut through small bones using its weight while leaving the skin intact. 

How to maintain your Japanese knife

If you’re looking for ways to extend the life of your chef’s knives’ finish, maintenance tools are as important as the knives themselves. If you’re building your knife maintenance kit, consider picking up the following items from Musashi Japan! 

Tsubaki Oil

Carbon steel knives need extra care compared to stainless steel ones. Using Tsubaki oil, or rust prevention oil, on the blade before storing helps prevent rust and discoloration, making it a useful item for maintaining Japanese knives.

Rust eraser

The rust eraser is easy to use for removing rust or stubborn stains from knives. While wet, rub the eraser gently along the knife, and rinse and dry your knife afterward. Be careful not to rub too hard or too long, as it may weaken the steel and cause more rust.

When should I use Tsubaki oil or a rust eraser? Use Tsubaki oil especially on carbon steel knives to actively prevent rust, while a rust eraser should be used to get rid of rust already on the blade.

Sharpening stone

Even the hardest Japanese knives need to be sharpened. To ensure your knife's longevity, high-quality sharpening stones are necessary items for any maintenance kit. 

New to sharpening? Look out for our beginner’s guide to sharpening for more information on how to keep your knife in top shape! 

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