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Not really a kitchen knife, but I think an absolute necessity in any kitchen! I purchase all my knives from Gage and the gang at Sharp Knife Shop in Hamilton, Ontario, Canada, and they are top-notch as far as responsiveness and customer service. I've heard some horror stories about higonokamis...

This is my very first carbon steel blade, so I'm still very intrigued about patina. It's like when you were in elementary school and you put beans in wet paper towel and came back on Monday to see how much they grew

I use a pinch grip on my carbon steel Santoku. Has anyone else noticed they get a distinct patina formation around where their fingers pinch the blade? More so than anywhere else on the blade?

Thanks Ruso. While I have done a fair amount of reading on patina, I've never seen it in person, so I wasn't sure what I was looking at to be honest. Thanks.

More great advice and put my mind at ease. Thanks kayman67!

Thanks M1k3. Although it's probably hard to see in the photos, this is far from textured - just a very light staining that really is only visible to the obsessive person owning his first Carbon Steel knife. I will take this advice and keep a close eye on it. Thanks!

So, at the risk of sounding OCD (and probably a little bit of a sociopath), I have some questions regarding my Aogami #2 steel santoku (Tanaka). I've attached some photos here. I've used this knife twice now. I've cut some onions, shallots, garlic, carrots, etc. To say I've taken care of...

For sure. I am still using my 2 Shuns and intend to keep doing so. My wife really likes the Ken Onion chef's so she's kinda taken over that one but... My next one on the wish list is a nice Nakiri so if anyone has any thoughts on that subject I'm all ears.

I still have a Shun utility and a Shun Bird's beak paring that I'll use.

Thank you and very well said. It's Aogami #2 steel.

My first foray into what some might consider a 'real' knife. Prior to this I was using primarily Shuns which, to the uninitiated like me, always seemed like the best knife. Then I fell down the rabbit hole of Kitchen Knife Forums, read a lot, learned a lot and eventually came out with this...

Will do

Figured I'd share the knife I ended up getting. It arrived today.

Thanks so much everyone for all your help. After reading all the comments I did in fact get in touch with Gage at Sharp Knife Shop. He was excellent and the fact that he is geographically really close didn't hurt. After quite a few back and forth emails I went in a completely different direction...

All great advice thanks. And you're right the prices seem to be considerably lower. Thanks.

I wouldn't say I'm particularly aggressive on the tip. I tend to work pretty gingerly with my knives but again am by no means a pro. I'm upgrading from a Shun Ken Onion Chefs Knife.

Let me preface this by saying I'm not saying this with any amount of authority o the subject (hence why I'm here) but, to me, it feels like the kiritsuke would be a bit more versatile than the gyuto. I'd love to be educated on that assumption though.

I just copied the description of the knife from the knifewear website here in Canada. That's how they describe it.

Thank you. Happy to be here and hopefully learn something about knives