Need cash, this stuff is just sitting in a bag at home...I'd ideally like to sell to someone locally.
Left to right:
$40 Vintage 7" meat cleaver. Bought it cuz it was cool, never had a use for it. I put a bit of an edge on it, but nothing too refined. There are some chips in the edge but I didn't want to get them out, so I left them there.
Handle is in good shape. The part of the handle where your knuckle would wrap around, there are gaps between the wood and the tang, however the wood is solid and doesn't move at all. I read this can be fixed by soaking in mineral oil and the wood "shrinks", but I never bothered because the handle feels very solid.
$300 Takeda Kiritsuke 240mm. Its Kiritsuke shaped, but its double bevel, so its more like a flat profiled gyuto. Bought it from another member on this forum, and never really used it at all. Blade is very thin. There is a gob of glue where the blade meets the handle which is common on Takedas from what I've seen. I'll be sad to see this one go, even though I don't use it.
$45 Dexter Russel Scimitar...bought this on an impulse from Son. THere is no edge on it, but the blade and handle is in good shape. Needs a little bit of tip work
$50 CCK 1301...Used a bit. I have a 1301 and a 1303 and I use the 1303 a lot more.
$50 Sabatier Slicer, it said 10" on the listing I purchased it from, but looks smaller than I expected. Needs an edge. Also you need to grind down the bolster so that the edge can be flattened out. I initially wanted to do this and make it a line knife/petty style knife, but never got around to it. Handle is in good solid condition.
$200 Yoshihiro Usuba with Saya. I bought this from an ebay seller years ago. There were different names for the different lines...I can't remember what it was, but I got the most expensive one at the time. I recall he told me it was blue steel but I have no idea of knowing what it is. Its really sharp and I love this knife, but I dont' use it enough to justify keeping it. Blade will need to be flattened a little bit, but just through normal sharpening if you are good (I am not good). Mainly used for cucumber katsuramuki, lol.