Run a finger along the upper half of Kuroshio's blade and you'll feel it: a surface of small, irregular dimples. That's the Tsuchime finish, and it's there for a reason.
What the word means
Tsuchime is the Japanese term for a hammered finish. The dimples are pressed into the steel during forging, which gives the blade its texture and its dark, hand-made character.
Why food releases
Cut a wet potato or a cucumber with a smooth blade and the slices tend to cling to the steel. A thin film of moisture creates suction between the food and the flat surface.
The dimples break that up. Each one creates a tiny pocket of air between the blade and what you're cutting, so there's less surface for the food to grip. Slices fall away cleanly instead of sticking, and you spend less time scraping them off with your fingers.
Less suction, cleaner release, smoother rhythm.
Where you'll notice it
- Starchy vegetables such as potatoes, sweet potatoes and squash
- Watery vegetables like cucumber and courgette
- Thin slices of anything, where sticking slows you down most
Caring for a hammered finish
The texture needs nothing special, just the same habits as the rest of the knife:
- Wash by hand and dry straight away, paying a little attention to the dimples so no water sits in them.
- Never use the dishwasher.
- Store it on a magnetic strip, in a block or in a sheath.
Treat it well and the finish only gets more character with time.
