This is my Sakai Yusuke 240 guyto made from white #2 steel. It is the extra thin version, 1.3mm across the spine. Still experimenting with bevel angle, the edge has a slight burr a few places.
Anyway... This is my first carbon steel knife. So far it has been a lot less reactive than I had feared. The edge started to take on a blue-ish patina quite early but the rest of the knife showed no signs of coloration for a long time. Absolutely no reaction (color or smell) that tranferred to the food. Recently though, after a session of cutting maybe 40 garlic cloves, a lot of chilliesand a few onions it showed some orange/brown color. I did wipe it down and wash it several times during the session (I am a home cook so my speed is horrible compared to most of you guys...).
Is this rust or is it patina?
Edited by Dieter01 on 04-26-12 19:15.01. Reason for edit: No reason given.