rhmdesigns
Assistant Cook
- Joined
- Mar 25, 2009
- Messages
- 2
My husband purchased a knife in the Tsukiji Fish Market district while we were in Tokyo. It slices through meat as if it were butter. The first time I used it, I left it in the sink overnight with some food residue and water from rinsing it off. It stained the blade in spots and turned a brownish-red rust color. When I showed it to him, he then informed me that it was NOT stainless steel. I'm not sure what type of steel it is. Any suggestions on how to get it back to new?