This blade features a traditional Hazuya and Jizuya finish (刃艶 / 地艶)—a labour-intensive polishing technique originating from Japanese sword craftsmanship. Using wafer-thin slices of natural Uchigumori stone, mounted to paper or horn, the polisher applies these by hand with water to delicately refine the steel surface.
• Hazuya (刃艶) is used to polish the hamon and edge, enhancing clarity, contrast, and brilliance in the hardened zone.
• Jizuya (地艶) is used on the blade face (ji) to bring out the subtle grain patterns (jihada) and depth within the monosteel.

Unlike modern buffed or acid-etched finishes, this method does not obscure the structure of the steel—it reveals it. The result is a silky, organic finish that highlights the blade’s internal activity and differential hardening with exceptional nuance.

This level of finishing is typically reserved for Honyaki blades and Nihonto, and reflects a deep respect for traditional Japanese togishi (polishing) techniques. Ideal for collectors or chefs seeking the highest expression of craftsmanship.