Fist meal prep for the knife involved a crown pork roast:
My favorite color is BLUE!.............A patina thread.
- Thread starter Jim
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Brisket on a MM
Greasylake
Thick knives save lives
Guess this wasn't stainless clad
Interesting rule of thumb I learned recently, with ni-mai constructed knives, the cladding always matches the edge steel. Carbon hard steel, carbon cladding. Stainless hard steel, stainless cladding. (info came from a well established retailer when I inquired about cladding on a yanagi, since the listing didn't tell what the cladding was).
MrHiggins
Senior Member
Fuji FM 270 in the early morning light.
Wabisabi-Ken
Well-Known Member
Got this knife for 20 bucks on auction. After re bevelling and a quick polish I made some beef tataki then got this patina, I was stunned at the intensity of the colours!
Anybody recognise the kanji / brand?
Anybody recognise the kanji / brand?
Wabisabi-Ken
Well-Known Member
Another auction score, this was just finished roughly on king 800 I'll have to polish it up and give it another go!
Greasylake
Thick knives save lives
Looks like 美竹 I think. I can't find anything on it online though with a quick search
This jumped out at me…
Have you considered heat bluing that wok on the stove? You can unscrew the little plastic rectangle off the secondary handle so it doesn’t overheat. Then blast it on high heat, turning and rotating, until dark blue all over. After it cools a little, season with paper towel and oil. It’s something you can’t do to a knife but can do to a wok.
I realized it was time to do that when I was getting yellow/brown rust water off the wok every time I washed it. It had been scrubbed too hard and lost its season.
Dominick Maone
Well-Known Member
I haven’t gone to that extreme seasoning it. I clean it about once a month. And then put it on medium heat to make sure it is completely dry, then warm up some oil and rub it all around the wok. Even the outside.
That is basically how I protect my carbon knives. Except I rotisserie them over my burner to evaporate any water and let the oil flow easier on them.
Bico Doce
aka Big Dice / Bocce Ballz / Big Douche
You have piqued my interest
It also sounds like you are basting them as well. Please share a video or pics of this knife rotisserie.
Dominick Maone
Well-Known Member
Sorry it’s not the best video. I basically just wash with soap and water, dry really well, then put over my stove burner for a bit to make sure all the water is evaporated, then coat the whole blade and tang with coconut oil.You have piqued my interest
It also sounds like you are basting them as well. Please share a video or pics of this knife rotisserie.
I did not expect an electric burner. Maybe I need to hang a hair dryer near my knife rack
I’m the humbled third owner of this beauty. Yesterday we went on a first ride together, cooking a full dinner for five. She graced me with this beautiful fresh blue patina.
Corradobrit1
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Kasumi & Blue, what's not to 
Rough and ready kasumi finish on a 195 Denka. The AS core steel takes a wicked patina now.
Rough and ready kasumi finish on a 195 Denka. The AS core steel takes a wicked patina now.
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Very interesting patterns on ShiHan A2 after some time in the steak drippings.
Is there no kurouchi finish on this one?
It's spine to edge convex grind, no kurouchi.
Oh, sweet. The light reflecting on the middle of the knife near the heel in the pic made me think it was an S-grind. I thought dang, he’s making S-grinds now?
Haha, that's just the reflection of my phone.
Killing tons of onions with my Nakagawa X Myojin Blue 1 Damascus 240mm. Patina came out good. 
myguidingmoonlight
Senior Member
Patina on an ironclad Toyama 210 and a Toyama SS 240
Just when I’d thought I had gone everywhere, and collected everything I could ever want in the knife world. A markin monster lands in the lap, naturally it got put to work with 4 lbs of garden peppers for pickled peppers. The taper of a mazaki, the weight of my oversized catcheside, gorgeous steel banding and cutting performance that is frankly staggering.
The picture doesn’t do it justice, but the 52100 equivalent steel seems to patina much, much faster than any of my 52100 blades. Not quite pure iron fast, but similar patina formation to my prendergast wrought iron. The swirls of blue and orange play beautifully with the extreme banding in the steel and the resulting patina has heaps of movement. Reminds me of looking at old nebula pictures from the Hubble back in the days of yore.
The picture doesn’t do it justice, but the 52100 equivalent steel seems to patina much, much faster than any of my 52100 blades. Not quite pure iron fast, but similar patina formation to my prendergast wrought iron. The swirls of blue and orange play beautifully with the extreme banding in the steel and the resulting patina has heaps of movement. Reminds me of looking at old nebula pictures from the Hubble back in the days of yore.
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Is that a 240? I'm curious to try one of his WH gyutos...
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Birgersson:
225! I haven’t measured it but I’m guessing it’s around 7-8 mm above the heel, it fills the hole left empty by not getting into the game fast enough to acquire a kurouchi watanabe
Man I need one of those...
I would post a Wat KU WTB post if I were you - I got offered one or two when I posted my WTB for WH gyutos.
myguidingmoonlight
Senior Member
More pictures of the iron clad Toyama, showing the kasumi finish.
This is before and after a steak. I really love the contrast between the cladding and the core steel, and how the patina is darker and lighter on the respective surfaces.
This is before and after a steak. I really love the contrast between the cladding and the core steel, and how the patina is darker and lighter on the respective surfaces.
