So, anyone have any thoughts on the Shigefusa Kasumi line vs. Kitaeji? Contemplating a purchase and was wondering if any one could compare/contrast the two. One thing I will say, is that I noticed both are soft iron clad. Doesn't really bother me, but I have a Masakage Shimo with soft iron damascus cladding and literally, as soon as I put it through a particularly acid/possibly turning bad onion, the iron took on a rather unattractive patina (sork of a light poopy brown/yellow). Given the Shimo damascus as a very matte finish and I think that exposes more of the grain in the iron, but was curious if others have experienced this with the shigs. Again, not a deal breaker by any means, just good know as it might be worth letting a light petina set through other produce before putting it through onions.