Tsuchime

일본 주방칼의 '츠치메' 마감은 칼날 표면 특유의 망치질 질감을 의미합니다. 이 전통 기법은 독특한 미적 매력뿐만 아니라 절단 시 마찰을 줄이고 식재료가 칼날에 달라붙는 것을 방지하는 실용적인 이점도 제공합니다. 기능과 예술성이 조화를 이루는 장인 정신의 상징으로, 각 칼을 단순한 도구가 아닌 하나의 예술품으로 만듭니다. 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.