Knife patina

Japanese Knives - by Tokushu Knife
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rami_m

rami_m

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All I know is that a patina happens when a knife reacts with food. But I am not sure what does that mean. Is it a good thing, bad thing. Would the knife smell. And what's a reactive knife?
 
Not quite, patina reduces the chances of corrosion and the reactivity of the knife with acidic foods if I recall my chemistry lessons correctly.
 
A poor analogy : think of it like a semi waterproof raincoat for your knife ..... That looks awesome ;)
 
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