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Inspired by panda's recent thread on paring knives, I was wondering what people's thoughts on bird's beak paring knives are. I've always used the little Victorinox one you can get for a few euros, but have obviously been wondering as to whether there might be a better alternative. Tried a Herder...

Before I go scouring on Mercari, I thought I might as well as see if anyone has one here. Looking for a ~180mm right-handed yanagi (in any of the Hitachi steels). Let's keep it under $200—less is more.

Description: This is by far the most beautiful knife I've ever had the pleasure of handling—pretty impeccable fit and finish and a gorgeous handle. Got this recently from a fellow forum-member, removed the annoying lacquer they put on it, gave it a quick touch-up on a BBW, used it for a few...

Often find myself using a BBW for touch-ups and don't always feel like reaching for a diamond plate. Anyone have one they don't need? Cheers!

Copper sauté pan with stainless steel lining and brass handle. Used for about two years. Still in excellent condition. Would prefer to keep this a local sale in the NJ/NY/PA area for now. If you're particularly interested in shipping, PM me and I'll enquire about pricing. Price: $200 $190

Description: This is the stainless-clad KU model from Zahocho. Recently got this from SwampDonkey but have unfortunately realised that it's just a bit too much knife for my needs (sacrilege, I know...). To my knowledge, it was sharpened once by the previous owner and then once by me upon...

Having heard that Munetoshis nowadays have more of a belly, I was wondering if anyone has an older, flatter Munetoshi that they'd be willing to part with. Also interested in Wakui/Okubo and comparable budget workhorses. Happy to trade for either or both of the knives I have for sale at the...

Description: Not sure about wanting to let this one go, but it seems like I prefer this knife in a smaller size. Bought from Chubo a year and a half ago or so. Has seen perhaps two sharpenings. Specifications: Weight: 173 gr. Length: 246.5mm Height: 51mm Spine width: 1.8mm Price: $290. Happy...

Description: Bought this from a fellow forum-member some time ago. Cherry handle. Fantastic little knife for garlic, shallots, citrus supreme, etc. or for use as a travel knife, which is how I used it over the past few months. Very nice flat profile without a hard stop at the heel. A few stray...

Description: Bought this off of BST a couple of years ago. It arrived quite thick behind the edge and with a sharpened-off tip, so I did some work on it, which I documented here: TF Thinning Project Very light and nimble example of this particular gyuto. It had a small heel chip, which I did my...

A bit of a niche trade offer, but then what here isn't. I would like to trade my 24cm Mauviel M’Héritage 150S Copper Sauté Pan for an equivalent sauté pan of the same size either from De Buyer (from the inocuivre line, since I don't use induction) or Falk. Not particular about handle material...

It looks like over the past few years I've mostly leaned towards thinner, lighter knives (Shibata, Yoshi, Tetsujin...) and I was told that I might be missing out on the delights of a heavier workhorse for softer produce. With that in mind, what are some budget workhorse knives that people enjoy...

Since a number of you have shared your TF trials and tribulations, I thought I would add my own. Back in the days of my youth and innocence (some two years ago), I thought it would be nice to try out TF's legendary heat treatment but being a broke graduate student all I managed to procure was a...

Description: Just got a new gyuto so unfortunately it's time to part ways with this one. Forged by Yoshikazu Tanaka, sharpened by Tadataka Maruyama, from before OUL was relabelled as Hado. Very nice, thin example of a Sakai gyuto, with good fit and finish throughout. Originally bought from...

Hello everyone! It looks like I'll be moving to Europe sometime soon, so before I have to deal with VAT and all of that I wanted to find one last gyuto to take along with me. I'm looking for a 240mm Tetsujin (probably the kasumi version since the budget is a bit tight). If you have one lying...

Dear all, Some two years into this endless rabbit hole, I have decided to call upon your communal wisdom for a suggestion. I'm looking for an (undersized) 240mm gyuto to slot in in between a Shibata Kotetsu and a Yoshikane SKD. I have found that the Shibata is fantastic for tasks requiring...

Hi everyone, first time writing on the forum after lurking for some time and wanted to gather some opinions on what sorts of cutting boards people use for fish butchery. I usually use an old wooden board, which I'd like to step away from for hygiene reasons (it's developing cracks, etc.), but am...

Hello all, Got into Japanese knives last year and have amassed a few here and there since then. Always on the lookout for more information, news and the like. Cheers, Max