blacksmith finish

Hi guys on the "beginning blacksmith" FB page, a fellow posted a pic of a knife he made with a fuller. profile that to me looks Forgecrafty. has a clean grind up about half way then black oxidized finish akin to Kurouchi
finish I've seen on other knives. the discussion ensued that the finish was dangerous as bacteria would hide in the forged finish. below is an image of the knife. some say carbon knives are not allowed in commercial kitchens. this all seemed odd to me. what do you all think?

 

Know lots of cooks that use carbon knives, and some with kurouchi finish, in pro kitchens. Can't say the bacteria argument flies with me if the knife is washed properly. I've heard from cooks that it's wood scale western handles with gaps or cracks that inspectors complain about.

 

thanks jeff. that makes sense to me.