![]() Why aren’t all blades stainless steel? Wouldn’t that be easier?Įasier to maintain? Yes. ![]() While your knife may not look the way it was when it was brand new, it is uniquely yours and carries with it the marks of many meals prepared. Once a patina has been formed on your Japanese knife, it acts like a seal, and can actually protect the steel underneath from rusting. There have been many instances of Japanese knives on display being touched by bare hands, and the moisture from fingerprints when unwiped afterwards, can cause patina or rust spots to form. The acidity of citrus and the moisture of proteins will both cause different markings on the blade to form, all of these are unavoidable. ![]() The main causes of a patina forming likely occur from the first use of your blade. These steel types will not only show a patina, but due to their lack of stainless properties, they can also develop rust spots if not kept dry between uses. For example a patina will not only develop on steels such as Aogami and Shirogami, but also on copper and bronze which will show in shades of green and blue. There are particular types of steel that will show up a patina much faster than others, in different colours, as each steel has a different combination of elements. What is a Patina? A patina in short is the discolouration or ‘aged’ look of a steel that lacks stainless steel elements (mainly chromium), which shows in shades of yellow, blue and grey. Here, we’ll explain here the process behind a patina and how it can actually be beneficial. These marks don’t wash away, and can result in discolouration that lasts for the life of the blade. One of the most common questions we get asked following the purchase of a new Japanese chef knife are the dark marks that can appear on high carbon steel blades. The sheath is intended for traveling with your knife ONLY and should not be used for storage as it will cause rust.It may come as a shock to some to find stains and marks on your new expensive knife. Our knives are not intended for, nor will they survive being put into a dishwasher! We offer a full warranty on our knives, however, damage due to negligence (rusting of blade) and or dishwasher use will require a repair fee. This is a natural process of oxidization and is a sign of a well-used blade. Over time, a natural patina colorization will develop over the mustard patina. It should never be left wet or sitting in a wet sink. Since carbon steels can rust easily, your blade should be wiped dry after every use and never stored in a sheath. This steel needs attention and care with every use. Shipping only within the continental USĥ2100 high carbon is an awesome steel alloy for kitchen knives that is often preferred by professional chefs.Free sharpening for the life of your blade.The gyuto weights 8 oz while the honesuki weighs 6 oz. ![]() The hexagon handles are secured with brass corby bolts and bolsters to offer a nice weight for the knife to balance at the pinch point. The handmade knives are a 6"/152 mm kitchen petty/honesuki and an 8.5"/216 mm chef's knife/gyuto delivered as a set with matching custom leather sheaths. The gyuto features a handle of domestic walnut sourced from Zack's farm in Charlottesville, Albemarle County, VA. This series fuses the performance and geometry of an Eastern-inspired blade profile with the comfort and beauty of a Western style bolster and handle. The set includes two handmade kitchen knives of 52100 carbon steel.
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