I have the 300mm White #2 Kono suji. I used it on some pork tenderloin and it only patina'd the tip and heel oddly enough? I will use it today on some Venison Loins
I prefer a forced meat Patina. Use the knife to slice a nice rare roast beef or tenderloin, and then lay out slices of the meat, put the knife on top of the slices and lay more slices on top of the blade. Gives it a nice patina that way. Or you can just slice stuff with it and let it happen naturally.
Natural Patina on a Fujiwara 150mm carbon petty and Addict 2 in 52100: