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 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?