I honestly don't know. I've owned a 210 Gesshin petty in the past and currently own a 210 Ashi petty, and while I can't do a side by side comparison I feel like the Gesshin was a little stiffer and had better F&F... but that could just be wild nostalgia bias, because I *loved* that Gesshin and can't imagine reality actually living up to my addled memory.
One day I hope to experience that feeling induced by use of a a knife, or any possession! I’d better get one then
Maybe I'm wrong, but this appears to be an over-saturated, processed picture.
Thank you!
What's the knife in the third pic? That looks ****ing awesome
Lucid wrought over sheffut, relatively new but loving it
all my carbon knives turn my mango black...does that happen to the mangos you cut?
It does leave black residue on the mangos if the blade has no existing patina on it. That happens a lot less when there's already a healthy layer of patina there.
I agree with less. Mine with quite a bit of patina still stain my mangos…so I stop using carbon for mangos. guess not sufficient amount of patina is the issue. I also have the same issue with white sweet potatoes for some reason
Just out of curiosity, what carbon steel are you using with that kinda reactivity?
I didn’t keep any records but I have tried multiple carbon knives in the past with decent amount patina I would say. I have mango and white sweet potatoes on hand. Maybe I will post some pictures tomorrow or on Monday.
Damn!! Thats some nice patina, lovely picture. Thats the first knife i sold through my webshop i think, 23rd of jan 2023 right?
Very cool patina, Not sure if your shihan is 52100 as well, mine will take a patina but seems to be not very reactive, so even onion, garlic and fruit cutting will still produce some blue hue instead of the usual dull grey/orange patina like on my ironclad kagekiyo.
It is 52100, the monosteel takes some of these most vivid colors I've ever seen. If I was a polisher, I could make so the banding is visible underneath the patina too.
Prime candidate for the "My favorite color is USED .......the unvarnished patina thread!" thread. Keep up the good work.mine sees too much use to stay prettyView attachment 313166
Hope those pineapples weren't polluting a pizza.
I'm 100% non discriminatory with what I cut, random hodgepodge of vegetables and I end up with nice blue patinas. It doesn't have to mean sticking your knife in hot proteins and letting it sit, or picking one ingredient.
