Got my knives in today! I got the Misono I mentioned before and a Tojiro to compare it to. Tojiro wasn't scary sharp out of box, but was more than sharp enough to have a blast cooking with. No oxidation of any kind, just cutting and wiping is great. I've got to learn how to take advantage of that blade real estate though, it's much larger than I'm used to so I find myself going much slower.
The Misono was absolutely scary sharp with the initial sharpening. When people say the blade is reactive, they are understating the facts. This thing oxidizes the moment it touches a cucumber. I took knife out, cleaned and dried it, and sliced a cucumber for about 15 slices or about 2 minutes and it shows spots. I expected oxidation and was very quick to dry but not quick enough. I can't tell the color of the spots though as they're too small, which leads me to some questions:
1) Can you help me identify if this is rust or patina?
2) Should I remove it?
3) Should I force patina?
Thanks for the advice so far, I'm very happy with the knives- if I can get past the patina thing I'll be at full speed, thanks!
To be clear, after I cut the cuke I rinsed and dried the blade immediately- no sitting on board or anything. You may see some oil I put on the blade in the pics, I did this in hope of 'pausing' whatever reactions were going on until I got some more information.