btcreech wrote:Thanks for the input guys! Does the Kiritsuke have any advantage over a regular gyuto? I am really trying to save up for the Konosuke HD but I kind of want to play around with a carbon knife. Would you suggest forcing the patina or allowing one to react naturally?
It does not provide any tangible difference over a regular gyuto, because it is a gyuto. It just has a sword-tip like a kiritsuke, which is a totally different knife. It looks sweet though.
I like to let the patina form naturally, and any negative reactivity that I experience I clean off with bar keepers friend, which will leave behind a lot of the patina. BUT that knife has forge finish all over the faces, and that part is not likely to rust at all. the edge, however, will be re polished everytime you sharpen, so building a patina there is kind of counterproductive. I used carbon steel at work all the time, it just forces you to keep your nice clean and dry instead of walking off with water and lettuce and mayonnaise all over it