Hi,
no, I am not going to ask how well das Kato from Maksim resist patina - I actually want to share my view on that. Since Matt kindly lent me his Kato Workhorse 240mm gyuto. The knife arrived in very good condition, but after cutting some fruit I saw patina building up. It got me a little nervous, but then I tried to use 1000 grit powered I had left over from flatting a stone and it proved to get rid of the patina without leaving scratches on the blade.
Below I show set of images that show the patina developing & changing. I have also realised that depending on the angle under which one photographs the knife the patina may look scary or barely visible, therefore I took some more photographs with different illumination too.
So, here ist he full set. I tried to get the same angle and light reflection for consistency. It is not perfect though. The photo shows some 100 mm of the blade (in from of the dragon):
(a) cutting & dicing 1 pineaple, 1 apple and 1 onion
(b) cleaning with stone powder
(c) cutting & dicing 1 apple and 1 pear
(d) dicing 4 onions
(e) cutting a few potatoes
(f) cutting and dicing one hokkaido pumpkin
(g) cleaning with stone powered
Since the photos above look quite dramatic (I used reflection of window light), here is another photo (a) before and (b) after cleaning (these correspond to (f) and (g) above). Here there was no direct light reflection off the blade and the difference is much less pronounced.
And one more comparison - here the Haburn AEB-L gyuto is included. Again - (a) is before and (b) after cleaning.
EDIT:
I nearly forgot. I did get some light browning when cutting onions. I believe if the patina would be allowed to set in, than this issue will disappear.
no, I am not going to ask how well das Kato from Maksim resist patina - I actually want to share my view on that. Since Matt kindly lent me his Kato Workhorse 240mm gyuto. The knife arrived in very good condition, but after cutting some fruit I saw patina building up. It got me a little nervous, but then I tried to use 1000 grit powered I had left over from flatting a stone and it proved to get rid of the patina without leaving scratches on the blade.
Below I show set of images that show the patina developing & changing. I have also realised that depending on the angle under which one photographs the knife the patina may look scary or barely visible, therefore I took some more photographs with different illumination too.
So, here ist he full set. I tried to get the same angle and light reflection for consistency. It is not perfect though. The photo shows some 100 mm of the blade (in from of the dragon):
(a) cutting & dicing 1 pineaple, 1 apple and 1 onion
(b) cleaning with stone powder
(c) cutting & dicing 1 apple and 1 pear
(d) dicing 4 onions
(e) cutting a few potatoes
(f) cutting and dicing one hokkaido pumpkin
(g) cleaning with stone powered
Since the photos above look quite dramatic (I used reflection of window light), here is another photo (a) before and (b) after cleaning (these correspond to (f) and (g) above). Here there was no direct light reflection off the blade and the difference is much less pronounced.
And one more comparison - here the Haburn AEB-L gyuto is included. Again - (a) is before and (b) after cleaning.
EDIT:
I nearly forgot. I did get some light browning when cutting onions. I believe if the patina would be allowed to set in, than this issue will disappear.