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An_Alone_Wolf t1_j0wrijz wrote

I know you said you're leaning towards western style, but you can still get something very close to that with Japanese craftsmanship. I highly recommend something made from carbon steel. It gets and stays much sharper than stainless, and is easier to sharpen. Here are 2 examples. I have 2 Skai Takayuki knives, one larger and one smaller, and will likely never need to buy another knife.

https://www.chuboknives.com/collections/gyutou/products/akira-saku-blue-2-funayuki-180mm

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https://www.chuboknives.com/collections/gyutou/products/sakai-takayuki-homura-guren-wa-gyutou-225mm-8-8

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notproudortired OP t1_j11mitd wrote

How much would I need to worry about the blue steel rusting?

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An_Alone_Wolf t1_j11z4hg wrote

Not much, particularly with the knives from those links. I don't really do anything for mine other than dry them right after use and wash them right after cutting something like lemon or onion. I'll occasionally use some barkeeper's friend to shine them up, usually when I sharpen them, and then give them some oil. That's about it. There's no rust, not even much patina after a year of daily use. The first carbon steel knife I had was more sensitive, it got discolored in just a few minutes after cutting an onion, but bk's friend easily removed that.

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