Hi JKI isn't open today to answer this question. I was wondering if I needed to do anything special to clean my new knife for initial use. It's the Gesshin 240mm White #2 gyuto. Only reason I'm asking is because I thought I saw someone say that their knife had some coating on it that needed to be removed with acetone. Just making sure before I do a bunch of chopping with my fancy new (incredibly sharp) knife.
Probably a silly question because I would think there would be instructions with the knife if I had to do something special, but better to be safe than sorry.