I have a Kanetsune santoku which has a an attractive blue cladding on the blade, this appears lacquered over so it that looks like it was painted on. I have seen a similar finish on a Sakai Takayuki in the past.
is this safe for food preparation, or should I go about removing it (with acetone) as suggested elsewhere on the forums?
is this safe for food preparation, or should I go about removing it (with acetone) as suggested elsewhere on the forums?