Relist of the Haslinger plus the two others. Lately these have become drawer queens, and not because I don't like using them, just that I rarely use gyutos at all anymore. So I figure I'd keep the Sugimoto gyuto seeing as it's not really worth enough to warrant selling and use that one the odd occasion I'm not using Chuka's and hawk the rest.
Here's the pics:
Here's the specs,
Haslinger, 10", 222g, cpm s35vn, spalted maple handle (I think). No saya with this one unfortunately. Seen limited use, still in great condition. Pros: super thin tip, great steel, easy to sharpen, good edge retention. Cons: Steel always feels a little toothy compared to most carbon steels or G3 for example, profile is a love/hate thing, food release is pretty bad with starchy foods.
Paid $480, asking $300
Azuma: 24cm heel to tip (about another 2.5cm on the machi), 160g, unknown stainless, supposedly 64hrc, octagonal ho wood handle and saya, 40mm height at heel so it's kinda like a gyuto/suji. Very flat profile and ground completely asymmetric a la A style, sugimoto or TC for that matter. Easy to sharpen but an absolute beast to thin. Probably had this for about a year now, so it's seen a decent amount of use but has been on rotation with 3 or 4 other knives to plently life in it yet. Saya is a little stained from work and the handle hasn't been mounted particularly well (it's in line with the blade, but slightly twisted if that makes sense). Good for proteins, soft fruit and vege or thin slices. It's a little thick behind the edge and due to the lack of height it's hard to use much pressure so not ideal for hard items, cheese for example.
Here's the original page (note mine is with a blade ferrule, not white): http://yhst-27988581933240.stores.ya...yasugi240.html
Paid about $250 (inc saya) asking $200
TC Blades: 24cm heel to tip, 2cm on the machi, 282g, 01 steel, upgraded octagonal handle with some inlays, not sure of the wood, maybe cocobolo. Originally kurouchi finish, but I have since scrubbed it off. Sharpened about 90/10, flat back with large bevel on the right side so definitely not for lefties. I reckon the profile is somewhat similar to a Sab. pretty solid knife, wouldn't be my first choice for finely dicing onions, but it'll handle most jobs with easy. Great line knife for slicing meats.
Full disclosure on this knife, it is actually a replacement for one I bought in March from **** that turned out to be poorly heat treated. Tslil made this one for me no questions asked and was a true gentleman in resolving the issue. I actually feel guilty selling it off, but at the end of the day, I rarely use it as I don't find gyutos particularly comfortable to use anymore and it's such a waste to leave it sitting in the drawer.
Spent about $450 all up after shipping back and forth between the states and Israel, asking $300
All prices are USD and firm, free shipping within Australia, add another $30 for overseas. Paypal only please.
Also, I'm keen to move these quickly and in the interest of cleaning out some space, I'll chuck in one of my Sabatiers of the buyers choice; k sab boning knife, 8in lion sab slicer, 12in antique k sab massif flexable slicer, 10in k sab massif stainless chefs.
Open to trades on cleavers, though I'll consider everything.