Tsuchime

The "Tsuchime" finish in Japanese kitchen knives refers to a distinctive hammered texture on the blade's surface. This traditional technique not only adds a unique aesthetic appeal but also provides practical benefits, such as reducing drag and preventing food from sticking to the blade during slicing. It's a hallmark of craftsmanship that blend... A full process description and historical context appear in the detailed section on this page.

A tsuchime finish is hammered onto the blade after the initial grind, using small hammers to leave deliberate impressions across the face of the knife. The dimples both decorate the blade and create air pockets that improve food release — preventing slices of fruit, vegetable, or fish from clinging to the side.

Tsuchime appears on a wide variety of Japanese kitchen knives — gyuto, santoku, nakiri, bunka — and on both stainless and carbon constructions. It is particularly common on knives designed for vegetable and fish preparation where food release is a functional priority.

Wash by hand and dry immediately. The hammered dimples can trap food residue — use a soft brush in the indents under running water. The texture itself is rolled into the steel and is permanent; it will not wear off through normal use, though carbon-core knives will develop a darker patina inside the indents over time.