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View Full Version : For sale: Yoshikane 240 mm SLD Kiritsuke - custom



Peco
02-06-2012, 02:38 PM
Now for sale: 350 Euro + shipping and paypal fees

http://www.kitchenknifeforums.com/showthread.php/4915-Yoshikane-240-mm-SLD-Kiritsuke-custom?p=78416#post78416

TB_London
02-06-2012, 02:55 PM
soooo tempting

Peco
02-06-2012, 02:58 PM
It's only 2 days away TB :D

oivind_dahle
02-06-2012, 03:02 PM
Double or single beveled?

Peco
02-06-2012, 03:03 PM
Double ...

oivind_dahle
02-06-2012, 03:07 PM
Why?

Peco
02-06-2012, 03:09 PM
Because it was ordered that way

oivind_dahle
02-06-2012, 03:09 PM
Why selling?

Peco
02-06-2012, 03:10 PM
Oh lol, just to bling for me - you should know :D

Peco
02-07-2012, 01:09 PM
This is the only price drop I'll do on this knife:

New price: 300 Euro + shipping and paypal fees

Justin0505
02-07-2012, 04:49 PM
I've been clicking links and following this knife through various video and photo galleries, and while it looks great, I haven't seen much in the way of specs or description.

Do you know what the cladding is? Is it a nickel /carbon blend or is it the more reactive iron stuff like Shigefusa uses?

Approximate spine thickness @ heel, mid, tip?
Balance point?

The design seems to lean more towards the "general use"/gyuto end of the mix than the yanagi/suji slicer end. Is this correct?
If you where to keep it, what would you see using it for the most?

Any idea of shipping cost to the USA?

Peco
02-07-2012, 04:53 PM
it's the stainless, go to Maxims site, you will see the specs there.

Peco
02-07-2012, 04:57 PM
oops, sorry. The webpage only has a review, the specs are here: http://www.kitchenknifeforums.com/showthread.php/4871-Custom-Order

EdipisReks
02-07-2012, 07:05 PM
i would buy that if it were carbon. i love my Yoshi V2, and that would look nice next to it. oh well. good luck!

Peco
02-08-2012, 04:45 AM
Decided to take the Yoshi of the market ... thanks for looking.

Crothcipt
02-08-2012, 04:09 PM
I never really understood what you ment by "to blingy". It has a beautiful shine on it which will go away when you start using it. Or the beautiful damascus which you will not harm at all. Just being curious.

Peco
02-08-2012, 04:15 PM
I just prefer knifes that are not damascus, to shiny/flashy - ones you have to take really good care of to maintain the good looks.

The knife is a piece of art but to "blingy" to use in a pro-kitchen, that would be a shame, well that's what I think anyways.