My Misono is a gyuto and was extremely reactive so I've forced a patina. With proteins though I expect a patina to appear spontaneously and you don't
I just bought a 270 suji from Jon over the weekend. I expect it in today. I have the 210 petty in the same line and love the knife. It is by far my
As long as it is not rust, I'm happy. I like my knives to look like they're being used, I leave sharpening scratches on too.
Someone I work with has a Misono Swedish gyuto, but uses it for a lot of stuff, and it has patina,'d pretty bad, I guess that has to do with how reactive