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Does Kurouchi affect cutting performance? And how?

Tue Aug 21, 2012 10:52 pm

I was wondering what people's experiences are with the way a kurouchi finish affects cutting performance. I'm talking about kurouchi that is left only at the top of the blade (like in the Tojiro ITK series), where the remainder of the blade is relatively smooth as well as about kurouchi that is sometimes over a large part of the blade (is that technically kurouchi as well?)

Re: Does Kurouchi affect cutting performance? And how?

Wed Aug 22, 2012 12:48 am

In my experience, it has no effect.

Re: Does Kurouchi affect cutting performance? And how?

Wed Aug 22, 2012 3:18 am

It adds thickness generally speaking, because it exists and is not ground off.

Other than that, it'd have to be the really craggy looking kind for you to feel a difference.

Re: Does Kurouchi affect cutting performance? And how?

Wed Aug 22, 2012 3:35 pm

Some claim KU actual helps with food release. I would say that's negligible. Blade finish vs. cutting performance has been a subjective topic on the forums... it comes down to personal preference. I like the rusticness of KU; but I also admire a mirror polish.

Re: Does Kurouchi affect cutting performance? And how?

Wed Aug 22, 2012 3:56 pm

I've not owned a KU knife that I felt the KU affected cutting performance.

Re: Does Kurouchi affect cutting performance? And how?

Wed Aug 22, 2012 4:09 pm

No discernible difference as far as I can tell.

Re: Does Kurouchi affect cutting performance? And how?

Wed Aug 22, 2012 4:20 pm

the lacquer coating on new knives can be sticky. once it's worm off or rubbed off, the kuruchi itself underneath is pretty smooth, shouldn't be different from metal. If there is any difference, it likely from the texture (not ground smooth) of the blade, not the kuruchi.
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