I had used this knife in a pro kitchen for 6 months before getting out of the biz. It has been sharpened 3 times. I have a couple of other sujis so I really haven't used this knife that much since. It does have some patina. It is being sold "as is" without a saya. $250 OBO
Here's Mark's Discription of the knife:
"The 270mm Sujihiki from Konosuke is made from White #2 steel and is attached to an octagonal ebony handle with a blonde buffalo horn ferrule. The Fujiyama series has a thicker profile and geometry compared to the White #2 series. This is a great length for a slicer. Perfect for rib roasts or slicing your favorite fish for sushi. This steel is known for the extremely fine, screaming sharp edge it is capable of achieving. It is a fairly reactive carbon steel alloy, so extra care after use is highly recommended."