PAUDIN N1 vs Tojiro DP F-808

Good stainless steel does not rust. I have good stainless steel knives that I bought either in the late 70's or early 80's and I let them drip dry after washing. After all these years, not one spec of rust. I should have realized that I wasn't getting high grade stainless steel because of the price but they will do for now unless they start to rust after drying them

This knife is not only very sharp, but very strong! I have used it now once a week for quite a few months and have yet to sharpen it, as it came incredibly sharp from the box and if you don't abuse the blade it will stay sharp depending on what you cut with it and what type of cutting board you use. I have about 7 various knives ranging from $10-50, most of them are specialized such as a yanagiba, a deba, paring knife, etc. But they mostly sit in the knife roll after I bought this. Love it

Upon further research, I discovered that 5Cr15Mov is a low-end Chinese stainless steel, and is *nothing* close to the famous German X50CrMoV15 steel. All in all, fake advertising. Inferior product sold at a semi-premium price.

Here is what you need to know about Japanese cutlery; the blade is thinner that a western knife, the steel is harder. Most Henkels and all Wusthof is 58 HRC and the Tojiro is 61 HRC this allows for a thinner more acute edge AKA sharper. You CAN NOT use a conventional steel on this blade, it is too hard!!! The traditional and best method is Japanese water stones, MAC black (best) and or a messermeister fine ceramic rod are an option. The bad the edge is not symmetrical and the hilt and tip of the edge where not finished well, it was better finished than my Wusthof deli knife and it is a serviceable edge not a perfect one