Masamoto HC Possible Damage?

Discussion in 'Cooking Knife Reviews' started by comtruise, Nov 9, 2013.

  1. comtruise

    comtruise

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    Line Cook
    Hi all,

    I recently bought a Masamoto HC and noticed some surfacing lines near the start or the blade and handle. I thought to myself that these are just the areas where the blade was forged, and that the reactivity from chopping foods has made it more apparent.

    Yet, I'm still feeling cautious and want to hear what you knife experts make of it. I'm hoping it's normal.

    Thanks



     
  2. benuser

    benuser

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    Home Cook
    IIRC the HC has a carbon blade and a stainless bolster, which are welded together. The carbon blade gets darker with use, the stainless doesn't. What you see is the welding area.
    More or less the same here on a Misono.
    [​IMG]
     
  3. comtruise

    comtruise

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    Line Cook
    Okay, thanks. That's along the lines of what I thought, but needed to be reassured. Much appreciated!
     
  4. franzb69

    franzb69

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    Culinary Student
    i got one of those, that's just the welding line. nothing to worry about.