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Would like to buy a knife by Mr. Kamon. Prefer a gyuto in any of his styles, but would entertain anything really. I miss my 245 denty, and would like to find it's replacement.

So, I've been buying these things for about a year now but havnt really sold any. Here is the first of a few that I'm going to let go of. A Brian Raquin 240 gyuto. This thing needs no introduction. Can be seen here, Thread 'Raquin 145sc Kasumi Gyuto 240' SOLD - Raquin 145sc Kasumi Gyuto 240...

SOLD First up is a Hunter Valley Blades by Mert Tansu 170x48 Gyuto in Spicy White sanmai with iron cladding treated to 65hrc, with a beautiful Ironwood handle. Blade finished by hand on stones per Mert. Used like 5 times. Never sharpened or stropped. In decent shape but does show natural...

I've got a Hitohira Tanaka x Kyuzo 240 Gyuto in Blue 1 with stainless cladding. I used it lightly at home for a few meals. Core steel shows natural patina, cladding has a few minor scratches from handling. Great knife that I'd keep but my interests have been moving towards European makers as of...

I just picked up a Kamon 245 gyuto from someone here. Needless to say, I love it. It's a really great knife, unfortunately I'd get more use out of something a bit smaller. For this reason I am iso the following: Kamon gyuto 190-225ish range gyuto or santoku or similar. I'm not against...

Hey guys. I'm looking to purchase a Jiro petty 150 or a gyuto. I'd really prefer something with a yo handle. Please PM me if you're thinking about selling one. Thank you.

What are your thoughts on Haburn Knives? They look nicely done, especially the knives with fancier detail work. I wonder if these knives are more of a show piece as opposed to well made for kitchen use. Anyone have first hand experience with Haburn and can offer a little insight? Feel free...

I'm new to whetstone sharpening and am about to make my first stone purchase. I plan to buy Chosera 800, 3k and an Atoma 140. My question is, do I need to buy a separate nagura to use with my Choseras? I know they come with one but have read they are not that great for raising a slurry, as...

I'm new here and want to say hello. I come from the custom folding knife world and am looking to expand my cutlery knowledge and collection. I am looking forward to learning as much as possible and soon hope to build a collection of these fine knives. You can find me on other platforms under...