Posted By: Joe MBeing a carbon steel it is reactive, but as long as you maintain good habits in the kitchen it's easy to control. I have a small hand towel that I use to rest the knife on, and make it a habit to wipe the blade between ingredients. When I'm done, I wash and dry it immediately. It developed a nice patina but never rusted. I use it daily. The only part of the knife I'm not crazy about is the handle. This is my first wa handle, and it might not be for me. I use a pinch grip, and my forefinger tends to rub against the square shoulder of the blade, since there's no bolster, and after a long session with it I can develop blister at that spot. But that's not the fault of the knife - it's extremely well made beautiful (if you like the rustic look) and blister aside, a delight to use.
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