黒打ち槌目

黒打ち槌目は、素材感のある黒打ち仕上げと、個性豊かな槌目仕上げを組み合わせたものです。一般的に黒打ち仕上げとは、鍛造後に地金を研磨せず元の黒い酸化皮膜を残すもので、鍛造過程で生まれた質感もそのまま残るため、刃文のような様々な模様や凹凸が生まれます。黒打ちと槌目の組み合わせであるこの仕上げは、両者の利点も兼ね備えています。抵抗を減らし、食材の離れを良くし、錆から鋼材を守ります。総じて、黒打ち槌目は実用的でありながら美的にもユニークな仕上げです。

This finish layers the two traditional techniques: forge scale (kurouchi) is preserved across most of the blade, and hammered marks (tsuchime) are added on top. The result is a deeply textured rustic appearance with both the black forge layer and the dimensional hammer indents.

This combined finish appears on rustic, artisan-forged Japanese knives from regional blacksmiths — typically carbon-steel gyuto, santoku, and bunka — where both traditional techniques are deliberately preserved for aesthetic and functional reasons.

Combine the care of both finishes. Hand wash carefully around the textured/forge-scale zone, dry immediately, oil between uses for carbon cores. Avoid abrasive pads or strong detergents which will damage the kurouchi layer. The hammered indents may trap residue — brush gently under running water.