Well, time to make some room. These are both great knives, but they never see the light of day anymore. Thought I'd put em up and see if somebody could put them to proper use.
Both of these guys were sharpened once, by me. I'm still learning the ropes, so these might not stand up to some of you guys standards. The tips on both of these need a little work, I still haven't gotten that angle quite down yet. I tried to follow Jon's vid on ura sharpening as closely as possible a couple months back, and I did an ok job on the yani. The bevels aren't super clean on either one, but they aren't nightmarish either.
The Azai is W2 and holds an edge pretty well. I used it for a year on a busy grill station, had no problems slicing through crusty steaks and still gave nice clean pork loin slices. Has a good patina with some spotting, but no pits. Re-etching this would be a great idea IMO. Rosewood and buffalo horn handle, nothing special, but fairly comfy. $300, includes shipping CONUS and paypal fees.
Takeda is AS ( of course ). Never used this for it's intended purpose. Bought it more out of curiosity than anything else. It turned into one of my pig butchering knives. We don't see many whole pigs at the restaurant lately so off she goes... Holds a great edge. Rosewood and buffalo horn handle, has the typical takeda level of F/F... $170, includes shipping CONUS and paypal fees.