Migaki Knife Finish: Finely Polished for Smooth Sophistication

Author: Joost Nusselder, author of The Essential Japanese meal planner cookbook Updated February 5, 2023

When you sharpen a Japanese knife, you’ll notice that the blade has a slightly polished look with a smooth finish called Migaki. But what is the Migaki finish, and WHY is it so sought after?

Migaki is a smooth, polished Japanese knife finish created in the traditional Japanese style. It’s not a polish but a finish that protects the blade from rust and corrosion. The Migaki finish is achieved by using stones and polishing to shape, sharpen and polish the blade for a glossy effect. 

Since it’s one of the most polished blade surfaces, the Migaki finish is hard to achieve, and many popular Migaki knives are more expensive than other Japanese knives. Let’s look at WHY!

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What is a Migaki finish?

A migaki knife finish is a type of finishing method used in Japanese knife-making. 

The word “migaki” literally translates to “polished.” 

The process involves polishing the blade with progressively finer grades of abrasives to produce a smooth, mirror-like finish on the blade edge. 

This finish is achieved by polishing the blade with a special stone called a Migaki stone.

The stone is used to create a smooth, glossy finish on the blade that is both beautiful and functional. 

This results in a sharp, polished blade that is aesthetically pleasing and also helps to reduce friction when cutting, resulting in smoother cuts.

The Migaki finish helps to reduce drag when cutting and slicing, making it easier to use and maintain.

Premium Japanese knives typically have a Migaki finish, which is the most refined.

There are blacksmiths who can polish the steel to a mirror sheen, and there are others who can only leave a cloudy sheen. 

Migaki finish knives are generally the most expensive Japanese kitchen knives. This is because they require a lot of time and effort to achieve the perfect polished finish. 

The process involves the use of a very fine stone to slowly and carefully grind the blade until it is completely smooth and shiny.

This takes a lot of skill and patience, resulting in a knife that is highly sought after by chefs and knife enthusiasts alike.

The Migaki finish is not only aesthetically pleasing, but it also provides a level of protection to the blade. 

The polished finish helps to reduce the reactivity of the blade, making it less prone to rust and corrosion.

Plus, the smooth surface makes it easier to clean and maintain, ensuring that the knife will last for years to come.

The Migaki finish is the most polished of the Japanese kitchen knife finishes. It is also referred to as ‘mirror finish’ because of its highly reflective surface. 

This finish gives the knife a sleek and elegant look, making it a great choice for those who want a knife that stands out in the kitchen.

The Migaki finish is also the most durable of the finishes, making it a great choice for those who want a knife that will last.

Its highly polished surface also makes it easier to clean and maintain, as it won’t accumulate dirt or grime as easily as other finishes. 

The Migaki finish also gives the knife a smoother cutting experience, as the blade glides through food with ease.

So if you’re looking for a knife that looks great and performs well, the Migaki finish is the way to go!

What does Migaki finish look like?

The Migaki finish is the most polished of the Japanese kitchen knife finishes.

It is a refined finish that gives the knife a glossy and smooth look. It is achieved by polishing the blade with a series of increasingly finer stones. 

The Migaki finish created a super smooth blade, and there’s no texture on it at all.

Some brands will create a mirror-like finish that is very reflective – you can see your face in the blade!

Other brands make the polished blade, but it’s not as reflective as a mirror this is still considered a Migaki finish.

This gives the knife a mirror-like sheen that is both beautiful and practical. The smooth surface of the blade makes it easier to clean and maintain.

Plus, it looks so sleek and shiny that it’s sure to turn heads in the kitchen. 

Which knives have a migaki finish?

All Japanese knife types can have a migaki polished finish.

This even includes cleavers like Usuba and Nakiri, although those usually have a Damascus or textured finish to prevent vegetables from sticking to the sides of the blade.

But the most common types of migaki knives are the multi-purpose chef’s knives like Santoku and Gyuto, which are used by chefs most often.

Since the migaki finish is a type of polish applied to knives, any type of knife can potentially have a migaki finish. 

Some common types of knives that often feature migaki finishes are Japanese kitchen knives, such as sashimi knives, deba knives, and usuba knives. 

Other types of knives, such as hunting knives, pocket knives, and survival knives, can also be found with a migaki finish.

Pros and cons of Migaki finish

Migaki knives are praised for their excellent edge retention and sharpness. These knives are razor-sharp and perfect for precision cutting and slicing. 

They’re often preferred by chefs for decorative cuts like mukimono (decorative garnishing) and kazarigiri (intricate cuts). 

The main disadvantage of the migaki finish is that scratches on a polished knife are more obvious, and this detracts from the knife’s overall aesthetic appeal.

Any small scratch or stain is visible when compared to a knife with a textured finish. 

Because of their texture, textured finishes like Damask, Nashiji, and Kurouchi are more likely to maintain a consistent look over time.

But here’s a full list of the advantages vs disadvantages:

Pros of Migaki Finish:

1. Improved Appearance: A migaki finish gives the knife a smooth, polished surface, which enhances its overall appearance. The knife becomes very aesthetically pleasing and looks expensive.
2. Enhanced Durability: A well-applied migaki finish can help protect the blade from rust and other forms of corrosion, increasing its durability.
3. Improved Cutting Performance: The smooth surface of a migaki-finished blade can reduce friction and improve the knife’s cutting performance.
4. Easy Maintenance: A migaki finish can make it easier to sharpen and maintain the knife, as the smooth surface helps to prevent chips and other types of damage.

Cons of Migaki Finish

1. Increased Cost: The process of applying a migaki finish is labor-intensive and requires specialized skills, which can increase the cost of the knife.
2. Vulnerability to Damage: Although a migaki finish can enhance the knife’s durability, it can also be prone to scratches and other forms of damage if not properly cared for.
3. Potential for Imperfections: If the migaki finish is not applied correctly, it may have visible imperfections such as rough spots or an uneven surface.
4. Requirement of Specialized Skills: The process of applying a migaki finish requires specialized skills and knowledge, which may not be readily available. As a result, not all knives may be able to receive a migaki finish. Skilled bladesmiths are hard to come by, and their labor is costly. 

What steel is best for the migaki finish?

Shirogami steel is a high-quality Japanese steel renowned for its sharpness and durability.

It is perfect for those who want a knife that will stay sharp for a long time and can handle tough tasks.

It’s also called white paper steel, and this is the preferred type of steel used to make the migaki finish. 

Shirogami steel is considered a good choice for a migaki finish because of its properties.

Shirogami steel is a high-carbon steel with low impurities, which makes it easy to sharpen and maintain a sharp edge. 

Additionally, shirogami steel has a relatively soft and fine grain structure, which allows for a smooth, even polish when a migaki finish is applied.

The clean, white color of shirogami steel also enhances the appearance of the migaki finish. 

These characteristics make shirogami steel a popular choice for Japanese kitchen knives and other cutting tools that require a high level of sharpness and a smooth, polished appearance.

Learn about the differences between shirogami (white paper steel) and aogami (blue paper steel) here

How is Migaki finish made?

Migaki finish is a sandpaper-like finish that gives your knife a smooth, polished look, so as you can imagine, there’s a lot of polishing involved in the manufacturing process.

The process of making a migaki finish involves several steps:

1. Blade Preparation: The blade must be cleaned, sanded, and honed to remove any surface imperfections or burrs.
2. Polishing: The blade is then polished using progressively finer grades of abrasive stones or papers to create a smooth surface. This step can take several hours and requires specialized skills to ensure the blade is evenly polished.
3. Sharpening: After the polishing step, the blade is sharpened to its final edge.
4. Final Polish: The final step involves applying a thin layer of polishing compound, such as diamond paste, to the blade and using a leather strop or polishing cloth to further refine the surface. This step is repeated several times to achieve the desired level of shine and smoothness.

The entire process of creating a migaki finish can take several hours and requires specialized skills, which is why it can be a relatively expensive process.

However, the end result is a knife with a smooth, polished surface that enhances its appearance and improves its performance.

What’s the history of the Migaki finish?

The history of the migaki knife finish can be traced back to the development of traditional Japanese blacksmithing techniques. 

In ancient Japan, blades were made by hand using a variety of techniques to create functional and aesthetically pleasing knives. 

The migaki finish was one of these techniques used to create a smooth, polished surface on the blade that improved not only the appearance of the knife but also its performance and durability.

During the Edo period, knives were a serious deal, and chefs required the best blades to cook for the Emperor, the royal family, and the nobility.

The migaki finish was a way to show off Japan’s master bladesmith skills and the chef’s intricate cutting skills. 

Over time, the process of creating a migaki finish became a highly refined and specialized skill, with generations of blacksmiths and knife makers passing down their knowledge and techniques. 

Today, the migaki finish remains an important aspect of traditional Japanese knife making and is widely recognized for its beauty and craftsmanship.

Differences 

There are many Japanese knife finishes, but let’s examine the main differences between Migaki and the other popular finishes.

Migaki vs Kurouchi 

Migaki finish and Kurouchi finish are two different types of blade finishes used in Japanese kitchen knives.

Migaki finish is a polished finish, while Kurouchi finish is a rustic, black finish.

When it comes to Migaki finish, think of it as a sleek, shiny look that gives the blade a smooth, polished appearance.

It’s the kind of finish you’d expect to see on a high-end kitchen knife. 

On the other hand, Kurouchi finish is a more rustic look with a slightly rough texture.

It’s the kind of finish you’d expect to see on a traditional Japanese kitchen knife.

So, if you’re looking for a flashy, modern look, go for the Migaki finish. But if you’re after a more traditional, rustic look, the Kurouchi finish is the way to go. 

It’s like the difference between a fancy sports car and a classic muscle car – one’s sleek and shiny, the other’s rough and rugged.

Migaki vs Tsuchime

Migaki finish and Tsuchime finish are both types of finishes applied to knives, but they have different characteristics and techniques.

A migaki finish is a polished surface created by a series of abrasive steps using stones and polishing compounds.

The result is a smooth, mirror-like finish that enhances the blade’s appearance and improves its durability.

A tsuchime finish, also known as a hammered finish, is created by hammering the surface of the blade with a small metal tool to create a series of dimples. 

This finish helps to reduce food sticking to the blade and improves its non-stick properties. Unlike the migaki finish, the tsuchime finish is more textured and has a matte appearance.

In summary, the migaki finish is a smooth, polished finish, while the tsuchime finish is a textured, matte finish.

Both finishes have their own benefits and are often used in different types of knives for different purposes.

Migaki vs Kasumi

Migaki and Kasumi are two distinct types of Japanese knife polishing. 

Kasumi is also called the ‘hazy mist’ knife finish because it has a matte, hazy appearance, and texture. 

A kasumi finish, also known as a mist finish, is a soft, matte finish that is created by forging two different types of steel together.

The two types of steel have different properties and create a unique, layered appearance on the blade. 

The kasumi finish is often used on Japanese kitchen knives and has a softer, more traditional appearance compared to the migaki finish.

In summary, the migaki finish is a smooth, polished finish, while the Kasumi finish is a textured, soft matte finish.

Both finishes have their own benefits and are often used in different types of knives for different purposes.

Migaki vs Damascus

When it comes to the differences between migaki and Damascus, it’s all about the look and feel.

Migaki is a Japanese technique that creates a smooth, glossy finish on a blade. This finish is achieved by repeatedly polishing the blade with a special stone. 

On the other hand, Damascus is a technique that creates a unique pattern on a blade.

This pattern is created by forging multiple layers of steel together and then folding them.

The result is a blade with a distinct pattern that looks almost like a wood grain or waves.

When it comes to the feel, migaki is a lot smoother than Damascus. The polished finish gives it a silky texture that’s great for slicing and dicing. 

On the other hand, Damascus has a rougher texture due to its patterned finish. This makes it better for chopping and hacking. 

So, if you’re looking for a blade that looks great and feels great, migaki is the way to go.

But if you’re looking for a blade that looks unique and can take a beating, Damascus is the way to go.

Migaki vs Nashiji

Migaki and Nashiji are two distinct types of Japanese sword polishing techniques.

Migaki is a traditional technique that involves using a series of stones and polishing compounds to create a highly reflective surface. 

Nashiji is a newer technique that uses a series of abrasive pads to create a matte finish. The difference between the two is quite striking.

Migaki is all about creating a mirror-like sheen, while Nashiji is all about creating a subtle, natural look. 

With Migaki, you get a highly polished blade that glistens in the light, while Nashiji gives you a blade with a more muted, natural look. 

It’s up to the individual to decide which look they prefer, but both techniques produce beautiful results.

Nashiji is a good option if you don’t want to pay a lot of money for a Japanese knife but still want non-stick properties.

What’s the difference between polished finish and mirror finish?

Polished finishes and mirror finishes are two of the most popular stainless steel finishing options. 

The Migaki finish actually refers to both this super glossy mirror finish and the traditional polished finish. It depends on the brand and how polished their knife blade is!

A polished finish has a smooth, glossy look that’s perfect for adding a touch of elegance to any knife. It’s also great for creating a sleek, modern look. 

On the other hand, a mirror finish has a much more reflective quality. It’s perfect for creating a show-stopping look that will really stand out.

The downside is that it’s not as durable as a polished finish, so it may need to be replaced more often.

So, if you’re looking for something that will last, go with a polished finish. But if you want something that will really wow, go with a mirror finish!

Why is migaki finish special?

Migaki finish is special because it gives the knife a sleek, polished look that is sure to turn heads.

It’s the perfect way to make a statement in the kitchen!

The finish is achieved by carefully honing the blade with a series of increasingly finer stones, resulting in a smooth, glossy surface. 

This process takes a great deal of skill and patience, but the end result is worth it.

Not only does it look great, but it also helps to protect the blade from rust and corrosion. 

Plus, the smooth surface makes it easier to clean and maintain, so you can keep your knife looking its best for years to come.

So if you’re looking for a knife that stands out from the crowd, a Migaki finish is definitely the way to go!

Conclusion

Migaki involves a series of abrasive steps using stones and polishing compounds, which creates a smooth, highly polished surface on the blade which, now you know, is QUITE the challenging task.

But, the result is a knife with improved durability, performance, and appearance and the migaki finish remains an important aspect of traditional Japanese knife making, widely recognized for its beauty and craftsmanship.

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Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.