Are Ashi white steel blades now factory coated?

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Seemore

Irreverence is job one
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I was surprised that my new Ashi Hamono santoku (white steel, western handle) showed no sign of patina after slicing up an eggplant, then a little meat, then washing/drying the knife. I chose eggplant because recently the patina on an aogami 2 core knife deepened noticeably and quickly when cutting one.
I once had an Ashi white wa gyuto that discolored unevenly if my neighbor two doors down watered his garden.
Does anyone know if they are sometimes coated?
 
I scrubbed with a green pad backed by an acetone-soaked sponge, for a few minutes on each side. Then I did a little cooking, including cutting a lemon and not rinsing the knife for a minute. I still sense a barrier that hasn’t been penetrated.
So let me ask this way: can I just food-prep my way through it? Is the coating anything I should worry about ingesting?
 
I had the same issue with a new Hado blade. After trying iso alcohol and acetone, I tried rubbing the knife with food grade mineral oil. Seemed to get the remaining coating off.
 
I scrubbed with a green pad backed by an acetone-soaked sponge, for a few minutes on each side. Then I did a little cooking, including cutting a lemon and not rinsing the knife for a minute. I still sense a barrier that hasn’t been penetrated.
So let me ask this way: can I just food-prep my way through it? Is the coating anything I should worry about ingesting?
I think you have a stainless version haha. Having removed the lacquer of Ashis many times, they aren’t too difficult to remove.
 
i've seen some customers spread the coating all around instead of removing it, even with acetone. Its important to use a clean section of your cotton pad/paper towel/etc with each swipe, to avoid just smearing it all over. But if you have a pic of the stamp on the knife, we can take a look and let you know if its stainless or white #2.
 
i've seen some customers spread the coating all around instead of removing it, even with acetone. Its important to use a clean section of your cotton pad/paper towel/etc with each swipe, to avoid just smearing it all over. But if you have a pic of the stamp on the knife, we can take a look and let you know if its stainless or white #2.
I like to use a tall container that allows the solvent to condense and run down.

Varnish removal beyond question.
 
i've seen some customers spread the coating all around instead of removing it, even with acetone. Its important to use a clean section of your cotton pad/paper towel/etc with each swipe, to avoid just smearing it all over. But if you have a pic of the stamp on the knife, we can take a look and let you know if its stainless or white #2.
I think this indicates carbon? I’ll try again with acetone and several cloths, always pushing away from the blade. Thank you.
IMG_4114.jpeg
 
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If you mean to immerse a 180mm blade in a container of acetone, my palace isn’t large enough to get away from the fumes.
I operate during windows-open days.

Then the vapor does its work without killing more brain cells than my other activities.

(add) that is not much of a testimonial.

~unhinged giggle~
 
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