Newest and first J-knife.
JCK Nature's Deep Impact 210mm gyuto.
AS core, stainless clad.
I was keen to use it ASAP, so while the wife was cutting up some veggies for her work lunches I grabbed two capsicums and helped her out. Oh my this thing is sharp! I've got some pretty good edges on my Mundial knives before with an edgepro kit, but this was just on another level again. Effortless, really just no pressure required to glide through the capsicum. Loved it.
I assume the darkening is just the patina forming (2 capsicums and a chicken breast). There are some lighter areas, as shown below, which are more brown than blue at the moment. They shouldn't be rust - I washed and dried the knife thoroughly within minutes after use (would have been 5 minutes, tops).
Just how precious do I need to be about cleaning the knife after use - 5mins, 10mins, 30mins?
Any foods I need to avoid or everything is fair game (obviously tough tasks like pineapple, frozen goods, boning work are not for this knife).
I wouldn't mind softening the edges of the choil? and possibly even the very tip of the heel, but not sure how to safely go about it.