Posted By: Jim PudarI purchased this knife to get a taste for carbon steel.The kurouchi finish appears to have been added after 'smithing, as it was easily removed with barkeepers friend and a scrubby. The soft cladding shines and polishes up beautifully, so I would definitely recommend removing the kurouchi finish to improve the appearance of the blade. I have not had any issue with rust or discoloration--even after trying to force a patina with mustard and vinegar. The exposed edge took a nice patina, but the cladding does not. (Covered in yellow mustard for an hour, wiped off then soaked in vinegar for another hour)
As you would expect with blue steel, it sharpens easily and holds an edge pretty well. It is heat treated very hard, and will definitely form tiny chips (which are easy to sharpen past with a 1000 grit stone) if you do a lot of chopping. It is very easy to rock chop with this knife despite its flat profile.
If you want a knife to get a taste for Japanese steel or a carbon knife to sharpen your sharpening skills, this is a great candidate. For use in a professional kitchen, I would recommend something a little less chippy.
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