Japanese kitchen knife

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lolatht

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Apr 15, 2024
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I want to know if my knife is of good quality. My knife is made of damascus steel, it's a nakiri. I wanted to try it out by cutting a lemon, then I put it under water and wiped it dry, but the result is that it's all orange and rusty... I wonder if it's normal for a knife to rust so quickly and on the first use?

I've done some tests on my knife order and even if I try to use white vinegar to remove it, it doesn't go away... can you tell me if this is normal and what tests I can do?
 
lolatht said:
I want to know if my knife is of good quality. My knife is made of damascus steel, it's a nakiri. I wanted to try it out by cutting a lemon, then I put it under water and wiped it dry, but the result is that it's all orange and rusty... I wonder if it's normal for a knife to rust so quickly and on the first use?

I've done some tests on my knife order and even if I try to use white vinegar to remove it, it doesn't go away... can you tell me if this is normal and what tests I can do?
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Damascus is essentially 1095, well performs as such anyway, you said it rusted on the spot? I never had that happen, although I took a roselli uhc knife to the beach (bad idea) and it started rusting before my eyes, but that's a special case.
What company made it?
 
I would say normal. More info would be helpful about your knife though, and pictures. There are many forms of damscus, and unlike what is said above, it is not essentially 1095 across the board.

Also, I've found vinegar to do a more yellowish tint forced patina and don't use it anymore. I prefer to just use the knife to cut fruits or meats now. Citrus works well.
 
Pictures and more information on your knife would be good.

A lot of those nicer Japanese blades are carbon steel. Unless you get into that fancy ZDP189 or other expensive stuff. The quickest way to get one of those knives to corrode is to put an acid on it.

Those types of knives need to be oiled and cared for. You can probably buff it out/off, but another person probably has a better answer. I doubt it's pitted already.
 
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