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Cookware 2

Is the tsuchime/hammered finish really functional?

Ned_Detroit | May 22, 201107:18 PM

I'm looking for a new santoku to be used mostly for vegetable prep and would like something that has some nonstick properties; especially when working in a small space, having rounds of potato or kousa sticking to the blade is a real nuisance and I have to work rather slowly or too much product ends up on the floor. I found that the kullens/grantons on my chef's knife do nothing and although the dimpled blade of a Glestain, I have a Glestain honesuki, does work wonderfully, there is a significant premium for left-handed version and it puts it over my $125 budget by fifty or sixty dollars so I was wondering if a tsuchime finished blade such as those on the Shun Premier or the Gekko, Inazuma, Ryusen or Kanetsugu would be nearly as effective as the Glestain's large scallops, on most of these knives the finish seems to break up the surface are more than a single row of kullens along the bottom of the blade.
If you've had any experience with tsuchime finished knive for vegetable prep please chime in.

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