Awhile ago I purchased a Misen 8" chef's knife. It has proven to be my "go to" for a number of tasks, primarily chopping/slicing veggies and in prepping some meat products. Misen states that it uses steel and techniques similar to Japanese knives, although it is double beveled,15* both sides.
Over time, I notice what I called discoloration on the blade. Misen blades are not scrolled or overlaid, so there is no "design" on the blades like many Japanese knives. Here is a pic of the discoloration.

I emailed Misen about it. They said it is just patina. They recommended Flitz or Brasso if I wanted to remove the patina. Got some Flitz and with just a very small drop, it removed the patina.
Afterwards, I did some research about patina on knives and found that not only is it common on high carbon steel knives, it is actually sought after! Apparently patina helps protect against rust, and has not impact on foods. Misen stated that many customers do not like the "look", which I can understand. They also stated that it is perfectly fine to leave it.
So, I know there are a number of knife gurus on the The Pit and wonder what your take on patina is.
Over time, I notice what I called discoloration on the blade. Misen blades are not scrolled or overlaid, so there is no "design" on the blades like many Japanese knives. Here is a pic of the discoloration.
I emailed Misen about it. They said it is just patina. They recommended Flitz or Brasso if I wanted to remove the patina. Got some Flitz and with just a very small drop, it removed the patina.
Afterwards, I did some research about patina on knives and found that not only is it common on high carbon steel knives, it is actually sought after! Apparently patina helps protect against rust, and has not impact on foods. Misen stated that many customers do not like the "look", which I can understand. They also stated that it is perfectly fine to leave it.
So, I know there are a number of knife gurus on the The Pit and wonder what your take on patina is.

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