This blade features a mirror-polished finish (鏡面仕上げ) on selected areas—typically the bevel or edge-side—executed by hand through the traditional Migaki-togi (鏡面研ぎ) method. Unlike machine-buffed finishes, this mirror polish is achieved using fine abrasives and polishing stones, carefully worked by an experienced craftsman to produce a clean, reflective surface with sharp definition and superior depth.

The hand-polished mirror zone not only enhances visual appeal, but also highlights the steel’s natural characteristics—such as the temper line (hamon) or subtle forging details—while preserving the blade’s functional geometry. This finish strikes a balance between refined craftsmanship and understated elegance, ideal for chefs and collectors who appreciate quality handwork without the full reflectivity of a sō-kyōmen blade.