Matsubara Aogami#2 Bunka - patina on SS cladding?
Hi lovers of beautiful things, I have a question for anyone who can help me.
Here's my bunka after a few cuts of hot protein. The aogami #2 steel is super reactive from the first cut, creating a beautiful blue patina. The cladding, being stainless steel, has developed a dark haze on both sides. Is it normal for stainless steel to create this haze after cutting beef?
In the first photo you can see the knife upon arrival
I'm just asking to see if I'm doing something wrong since it's my first carbon knife, but I've always treated it with great care after use, washing and drying it immediately.
I don't use it often, I put it back in its case after each use, but so far I've never applied any type of oil to prevent oxidation (like camellia oil). Does it make sense to buy it?