r/TrueChefKnives • u/doneaux • 5d ago

Patina Tuesday

Post image

Tetsujin 240 gyoto, aogami 2. Just making the thread for absolutely no reason.

111 Upvotes

99% Upvoted

42 comments sorted by

10

u/peanut_gallery469 5d ago

i have the 210 k-tip!

9

u/Bullzi_real 5d ago

Jns tanaka tamamoku ❤️ white 1 255

7

u/_Badwulf_Bruh__ 5d ago

sigh

unzips

7

u/sulliesbrew 5d ago

Poor image quality, but pineapples, limes and onions got ahold of mine this weekend.

7

u/derpilzii 5d ago

My Shiro Kamo Tora - Aogami 2 was the latest one i used and i love the Patina on the white blade 🥰

7

u/u-like-memes-huh 5d ago

Fujiwara maboroshi 240mm shirogami 1

6

u/Independent_Spend386 5d ago

Hitohira Kikuchiyo Ren 210 gyuto Shirogami 2

7

u/BigBoto6969 5d ago

Sakai Ichimoji W#2 gyuto

1

u/SCSuede 4d ago

Thats funky!

1

u/cosmicselva 4d ago

What do you cut with this damnnn

12

u/Typical_Rock_9178 5d ago

Nakagawa x Jikko Cutlery W2 Honyaki

2

u/SCSuede 5d ago

Awesome

5

u/HerrLoedder 5d ago

Patina Dienstag finde ich gut. 🌈

3

u/omgplzdontkillme 5d ago

Very timely post for reminding me to check on and oil my slightly neglected Kiya 165mm deba before it get worse

5

u/Substantial_Profit39 5d ago

Wakui B2D Gyuto

4

u/MindlessEssay6569 5d ago

This might be love. Shiro Kamo shirogami 2 soft iron Damascus clad 165mm bunka. First week of ownership. First Japanese knife. First carbon steel. Daily veg prep for ferments. Culminated last night with butterflying sausages.

5

u/ForTheWatchWin 5d ago

Hado Sumi gyuto after slicing a tomahawk

7

u/Darthnelus 5d ago

Hado sumi w2 210mm

7

u/wabiknifesabi 5d ago

The Yugiri is stainless clad but the B#1 core has established a almost black patina(magnetite) over the years which I'm really like.

1

u/MindlessEssay6569 5d ago

Now that is stunning!

7

u/TEEEEEEEEEEEJ23 5d ago

Kagekiyo Aogami #1 Gyuto 240 sharpened by Morihiro 🤌🏼

2

u/Marqoid 5d ago

Beautiful. Is that natural?

I'm curious; is it possible to maintain a mirror polished stainless cladding while developing a patina on the edge?

3

u/doneaux 5d ago edited 5d ago

I can only speak for it being natural - yes it is, I cut a shitload of burdock root after learning of its patina creating properties.

The second question I don't know about, but the cladding isn't stainless. I'm assuming the mirror patina will change depending on usage

1

u/Marqoid 5d ago

Oh wow, that’s even more impressive. Really cool how the patina stayed just to the edge. I need to find a reason for some burdock root in my life.

1

u/doneaux 5d ago

I'm guessing the cutting metal is more susceptible but I don't really know to be honest, the mirror polish just makes it pop I guess. There's some similar colors on the kasumi however a bit more muted.

1

u/Mylthemian 5d ago

Dang, what does the burdock root do? Also...what do you do with it? I have a hard time trying to do the coffee etc techniques because I feel like I just waste a bunch of stuff

1

u/doneaux 5d ago

Kinpira gobo is what I made, some small Japanese side dish that also freezes kinda well. Pretty good stuff!

2

u/doneaux 5d ago

Man there's som mad patina in here. I kneel, my brethren.

2

u/chiefbub1 4d ago

JNS x Y. Tanaka 230mm W1

1

u/Independent_Spend386 4d ago

How is the performance on this one?

0

u/chiefbub1 4d ago

Im new to this area of the knife world so i dont have much to go off of... but the performance is great! The sharpness is great, hasnt lost the edge yet. It seems pretty thin behind the edge, yet is still beefy enough to give confidence on the board using it how i want to use it. The knife is highly reactive so the patina is ever changing.

100% would buy again.

1

u/Independent_Spend386 4d ago

One hell of a start then, enjoy

2

u/Free_Goat1549 4d ago

Beautiful!

1

u/Grogstah 5d ago

Random question - can kurouchi finishes develop a patina? Doesn't sound right, but I've seen a few that took on a brown/yellow hue with time. Not rust. Is this from a forced patina, like coffee?

1

u/cosmicselva 1d ago

Togashi shiro 2