just got a new knife the gesshin ginga white #2 gyuto and it seems to be forming a patena on the top half of the knife. it is a bright reddish color and i am worried that it is a bad thing. i heard patena's are supposed to be good and kept but i am also reading around where people are talking about red patena's and black patena's and how you want it black not red. pretty confused right now. my other knife also has a patena but only at the edge and it's really dark red until i sharpen it then it comes off it is blue steel but the inside is carbon i believe. any help? should i leave it alone and continue using or should i remove it? if so what is the best way to remove it without damaging the knife. i hear baking soda and scrubbing works if it's light but seen someone mention steel wool with a finer grain or sand paper to scrub it and that seems really damaging for the knives. i am mostly concerned about the safety of the food not the looks of the knife along with the knife keep of course. tried wiping the knife after cutting acidic food constantly but there is only so much i can do when it gets really busy and just need to let it be.