I really love this santoku knife for general slice and dice work in the kitchen. We have always hand washed this knife and stored in a drawer when not used. It was used for dicing onions, carrots, slicing chicken, pork etc. We have never dropped this knife either. Today, my wife was cutting potatoes and it snapped at the handle. The blade fell onto the floor after it broke. A few questions. What is "no stain" versus "stainless". Is stainless forged over regular steel? Picture of the snapped end. It looks like rust and then clean metal. Possible crack from the lower part that rusted through? If "no stain" is regular steel treated for stain resistance, I will not buy another one. I'll take any thoughts or opionions.