Chose between stainless steel and this carbon, carbon. I came down to the fact that it keeps sharpening longer, and since I’m not very good at sharpening knives, this played a major role in choosing steel)) Well, so far from the obvious: it has darkened a little, it’s not critical, it doesn’t affect anything, well, you need to keep it in a dry place and wipe it from water so that it does not rust
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