My favorite color is BLUE!.............A patina thread.

[enrico]

More Wakui patina

 

[dmonterisi]

The indirect morning light has the suiboku looking psychedlic

 

[jacobwilder5]

Took a bit of rust off the Toyama and cut some chicken the next day. Got some vibrant blue coming through

 

[SwampDonkey]

Munetoshi continuing to color nicely

 

[Choppin]

FRKZ White #2 210mm K-tip petty

Patina after cutting a bit of medium raw beef. It's really reactive and I'm almost in love with it. Low blade height and good length, it's so nice to cut both raw and cooked meats with!

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only saw this now… looks interesting!

any idea who is the maker? spine looks fairly thick, have you tried it on carrots and such?

price is solid, I’m torn between the k-tip and the regular profile…

 

[crocca86]

Joel Black integral

 

[kpham12]

Blues on Mizuno Blue 2 after a fresh round of thinning. Patina only from onions plus rinse with hot water.

 

[LesPaulieWalnuts]

Two meals at home with my new Sakai Kikumori Choyo, blue #1. It kind of defeats the purpose of the finish, but I’m really digging the mirror polish getting splashed with color.

 

[daddy yo yo]

Monday blues:

I have nothing to do with the blues, this is all @Chang ‘s work!

 

[ehhh]

Digging the deep, navy blueish color the AU core is taking.

 

[crocca86]

Lucid

 

[superworrier]

Birgersson

 

[NickMinton]

Northside honyaki after last nights dinner of roast pork. I just want to be clear that there is 100% absolutely no way, whatsoever, never was, never will
be a situation in which I let my knife be purposefully basted in hot pork juice…

 

[jacobwilder5]

Really like the Kochi v2 so far. Steak night brought on some nice blues.

 

[OkayMode]

I christened that Tanaka AS I’ve been working on recently for the first time since its overhaul on a peach Som Tam and chicken satay last night.

Turns out it is super reactive!

Don’t think I’ve seen blues combined with the dark gunmetal style patina on any of my knives before.

 

[Choppin]

Yasushige yanagi’s first use, slicing rare meat.

 

[runninscared]

some of myojins work going blue:

kono fuji FM:

kono fuji MM:

kama-asa B1(tanaka/myojin):

 

[KDSDeluxe]

Not blue, but amazing garlic patern

 

[NotAddictedYet]

Not blue, but amazing garlic patern
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Lovely grey patina. When I cut a lot of garlic, the patina tend to have orange/dark brown spots poking through, which is a little too rusty like for my taste. Yours is very uniformly grey, looking good!

 

[Pisau]

 

[BrunofromBrazil]

A bit of this sundays patina!

 

[NickMinton]

Sous vide chicken thighs

 

[OkayMode]

Sous vide chicken thighs

Nice stamp ya got there

 

[bjmsharp]

This Merion always gets the best blues

 

[jedy617]

 

[SwampDonkey]

Absurdly reactive Maz from one (1) pork chop. I love the character these have.

 

[SimenTh]

Adonis forged arts sujihiki after some beef and pork

 

[SimenTh]

And some wonderful blues on the dirty wrought wrapping around the AU core from the swedish magician, Jonas!

 

[jedy617]

Some togashi x morihiro blues

 

[JensImGlück]

Tetsujin blues