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View Full Version : 300mm sakai yusuke sujihiki



labor of love
08-13-2012, 07:11 PM
im putting my sakai suji white steel up for sale. its about 8 weeks old and is in very nice condition. Ive only used it maybe once or twice a week to portion steaks. it has a lot of patina that i left on because it looks real nice in person. i paid around $252 for it with shipping from blue way. Yusukes reputation for great fit in finish is definitely true with this knife. ill let it go for $190 shipping included. thanks


http://img7.imageshack.us/img7/9962/019rki.th.jpg (http://imageshack.us/photo/my-images/7/019rki.jpg/)
http://img155.imageshack.us/img155/771/020go.th.jpg (http://imageshack.us/photo/my-images/155/020go.jpg/)
http://img715.imageshack.us/img715/8273/024zan.th.jpg (http://imageshack.us/photo/my-images/715/024zan.jpg/)
http://img823.imageshack.us/img823/4462/023wq.th.jpg (http://imageshack.us/photo/my-images/823/023wq.jpg/)

labor of love
08-14-2012, 11:25 AM
by the way, you increase the size of the photo if you click on it. i wasnt sure if that was common knowledge or not.

Vertigo
08-14-2012, 11:40 AM
Tempting. Is the back half a little bowed/oversharpened, or is it just the pics and my rapidly degenerating eyesight?

labor of love
08-14-2012, 11:52 AM
its patina. i sharpened it 50/50. in all honesty though there is some scratches there behind the edge towards the middle due to sloppy sharpening. usually i would just remove it with a some auto sand paper but the patina "cool" factor was worth keeping.

labor of love
08-14-2012, 12:02 PM
oh yeah, to answer your question there is definitely no over sharpening anywhere on this knife. i only sharpened this knife 2 times and touched it up a few times with an 8k. its crazy sharp at the moment if that makes a difference to anybody.

Vertigo
08-14-2012, 01:07 PM
Yeah I figured it was light/patina/bad eyes. Wanna give me the spine to heel height? And 300mm heel to tip, or machi to tip?

labor of love
08-14-2012, 01:18 PM
no problem. ill get measurements and post this afternoon. i wanna say its around 285mm long and 40mm tall.

Cutty Sharp
08-14-2012, 01:44 PM
Only curious - I think you're not the first to have a new knife that you're trying to sell. Why are you selling after only 8 weeks?

labor of love
08-14-2012, 02:17 PM
no good reason, really. its a great knife, if it doesnt sell i dont really mind keeping it. like i said earlier, im only using it once a week for work. theres just not alot stuff going on at my job to really hold on to it. i also happen to sell off knives i like in order to try new stuff.

Vertigo
08-14-2012, 04:43 PM
i also happen to sell off knives i like in order to try new stuff.

I do the same thing. I don't buy knives, I lease them!

labor of love
08-14-2012, 10:50 PM
ok heel to tip cutting edge is 292mm and its 43mm tall. little bigger than i thought.

labor of love
08-16-2012, 08:10 PM
ill drop the price to $175 shipping included.

NO ChoP!
08-16-2012, 08:27 PM
That's a nice price on a nice blade...my 300 suji slot is filled, though. Someone needs to scoop this up!

Vertigo
08-16-2012, 09:10 PM
I'm making Labor wait for it. Lol. Paypal is just so damn confusing!

brainsausage
08-16-2012, 11:05 PM
I'm making Labor wait for it. Lol. Paypal is just so damn confusing!

You're a magnificent b@$+@rd vertigo. We need to kill beers together sometime.

SameGuy
08-16-2012, 11:35 PM
I do the same thing. I don't buy knives, I lease them!
That's same model as achat-rachat in French ("buy-rebuy"); it's often the cheapest way to get nicer things, like having a new​ car for a few weeks in Europe. It's cheaper to lease the car for four weeks, brand new from the factory, then to rent it (used) from a car rental agency.

K-Fed
08-17-2012, 11:03 AM
this bad boy still available?

labor of love
08-17-2012, 11:05 AM
this bad boy still available?

yes it is.

K-Fed
08-17-2012, 11:15 AM
I'll take it. Need something to take the place of my yanagiba that I don't bring to work much anymore.

SameGuy
08-17-2012, 11:19 AM
Coool.

One of these days I want to visit the workshops in Sakai that make up Yusuke, Takayuki, Suisin and other knives. The Yusukes may be a FOTM now (like Ittosai Kotetsu or Aritsugu once were), but they just seem so well made and finished.

Congrats!

labor of love
08-17-2012, 08:06 PM
sold! thanks for looking!

shankster
08-17-2012, 08:37 PM
Nice score,whoever it was!

Miles
08-18-2012, 12:10 AM
Thanks for jumping on this grenade K-Fed! It was starting to become way too tempting. Whew!

K-Fed
08-18-2012, 12:06 PM
My pleasure =)

berko
12-07-2012, 10:50 PM
tell us how you like it!

K-Fed
12-09-2012, 12:54 PM
tell us how you like it!

I love it. Sharpens up very easily, as white steel does, profile and grind is great, seems to hold it's edge considerably better than the white steel konosukes that I once had ( most likely heat treat related if I had to guess ). I'll probably get the 270mm gyuto sooner than later. Not that I really need it, I've got 5 gyutos and a vintage sab chefs in my work kit as it is but I like the suji and would like to have the gyuto as well. Would definitely recommend it if you're in the market for a 300mm white steel suji.

http://i.imgur.com/9sMr1.jpg (http://imgur.com/9sMr1)