MrHiggins
Senior Member
Here's my wife's favorite knife: Misono 180 gyuto. I like this little guy, too!
Here's my old 210 Kochi V2. I gave it to a friend and I sharpen it for her every month or so. Such a great knife!View attachment 61293
I know, it's a little sad. I tell her to wipe it down, but alas...looks good too. she's really taking care of it.
Wow, that looks really really cool! Perhaps it even deserves to be in that other patina thread where knives look goodUpdate on the K-Sab... Salmon, feta cheese and some tomatoes (and some tweaking in Lightroom for full disclosure).
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Wow, that looks really really cool! Perhaps it even deserves to be in that other patina thread where knives look good
Ah, good to know: you’ve posted in the right thread after allThanks! I fear that the crosshatch looking pattern might be a small patch of rust though... Feta cheese is apparently quite salty
Disturbing white patina after thinly slicing a few pounds of apples. Beautiful.
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Yeah, that one looks ruined. Better send it to the spa. Or simply throw it away.
I'll give it a nice place to retire.
A swimming pool!?
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Watanabe cleaver
Do you not like swimming pools? What'd they ever do to you?
That’s the most austere patina I’ve seen so far. Understated restrained elegance…Watanabe cleaver
Hey pals! I'm a soon-to-be Japanese knife owner. I've got the pictured knife in the mail, a Shinko Seilan ironclad AS 210 gyuto by Shiro Kamo. I'm wondering what your thoughts on starting and maintaining a healthy patina are for me. I'm fastidious with any necessary upkeep. I'd like to have a naturally born patina that is healthy for the steel- not necessarily anything purposefully absurd or patterned. Thanks for all of your input, everybody!View attachment 67784
Hey pals! I'm a soon-to-be Japanese knife owner. I've got the pictured knife in the mail, a Shinko Seilan ironclad AS 210 gyuto by Shiro Kamo. I'm wondering what your thoughts on starting and maintaining a healthy patina are for me. I'm fastidious with any necessary upkeep. I'd like to have a naturally born patina that is healthy for the steel- not necessarily anything purposefully absurd or patterned. Thanks for all of your input, everybody!View attachment 67784
Nice looking knife!
Cutting hot, juicy cooked meats seem to have been a successful “recipe” for a nice blueish patina for many?
I mostly cut veggies; tomatoes, onions, peppers etc. and that’s mainly yielded brownish patina so for.
Thanks!Nice knife. Keep it dry after use and don’t overdo things. [emoji41][emoji16]
Thanks a lot!Hot chicken (undercooked some seems to cause more coloring) and pork do a nice job. Garlic can give orangeish/red colors also.
Much appreciated!Nice looking knife!
Cutting hot, juicy cooked meats seem to have been a successful “recipe” for a nice blueish patina for many?
I mostly cut veggies; tomatoes, onions, peppers etc. and that’s mainly yielded brownish patina so far.
I'll keep you folks in the loop and post pics on arrival and then after some juicage!Hey pals! I'm a soon-to-be Japanese knife owner. I've got the pictured knife in the mail, a Shinko Seilan ironclad AS 210 gyuto by Shiro Kamo. I'm wondering what your thoughts on starting and maintaining a healthy patina are for me. I'm fastidious with any necessary upkeep. I'd like to have a naturally born patina that is healthy for the steel- not necessarily anything purposefully absurd or patterned. Thanks for all of your input, everybody!View attachment 67784
And that’s why you belong here![emoji12][emoji16]
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