I sometimes get question from customers that the knife starts get rusty right after using them and wondering if it is normal to getting rusty so easily.
Answer for the question is that the traditional Japanese carbon steels such as Blue Steel and White Steel are really easy getting to rusty although cutting performance is one of the best.
You can prevent getting the knife rusty by wiping with it every time you use it. After you finishing day work then you may use any type of oil on the kitchen paper, and wipe knife gently. I know it is troublesome to do so but this is a standard way to get rust from your knife.
If you are type of the person who are not worrying about getting rusty I suggest to get like VG10, R2 ,Silver No 3, or any stainless resistance steel, so that you don’t worry about it.
Sakai Takayuki Sekiryu Blue Steel No.2 Japanese Sword Style Japanese Sushi Knife -270mm
Shigeki Tanaka Blue Steel 17 Layer Damascus Gyuto Japanese Chef Knife 210mm
Sakai Takayuki VG10 33 Layer Damascus Japanese Nakiri Chef Knife 160mm
http://www.japanny.com/products/sakai-takayuki-vg10-33-layer-damascus-nakiri-180mm-japanese-knife
Kanetsune VG10 17 Layer Damascus Japanese Sushi Sashimi Knife - 210mm
http://www.japanny.com/products/kanetsune-vg10-17-layer-damascus-japanese-sushi-sashimi-knife-210mm
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