My wife recently bought a new Japanese knife. The first time she used it was to cut chinese preserved vegetable. She put the knife to one side while doing something else and forgot to wash it for about 10 minutes. The result was staining as on the attached photos. Does anyone know how to remove the stains without destroying the blade?
Thanks for the advice, here a short update and answer to the questions:
The knife was being used to cut a chinese preserved vegetable "Haam Choi'or salt veg
I have a carbon steel all purpose knife with an 8 inch blade which I use regularly. My wife hates it because of the patina and was supposed to be buying a stainless knife.
Something must have got lost in the translation as I am pretty sure the blade is carbon steel. I will try the toothpaste method fist as it seems the least aggressive.
If that does not work I will seek confirmation and advice on our next trip to japan.