FS or Trade: Masanabu VG-10 150mm Petty/Utility, Masahiro MBA-26 240mm Gyuto, Shun Premier 7" Santok
The bottom knife is a Masahiro 240mm Gyuto in MBA-26. Rarely used, no scratches or anything. $150 + Paypal fees and shipping CONUS
The middle knife is a Masanobu 150mm Petty/Utility in VG-10. Again, rarely used. $175 +Paypal fees and shipping CONUS
The top knife is the one I hate the most.. Shun Premier 7" Santoku. This knife has seen a lot of use on the line, no knickes or chips, just a few scratches on the surface from sharpening. $100 +Paypal fees and shipping CONUS
I am open to trades. Thank you for looking!
I apologize for the horrible picture quality, I've never been great at taking pictures and I used a horrible cell phone camera.
I'll pay shipping in ConUS and I'll eat the paypal fees.
Another price drop, if they still don't sell than I guess I am just destined to be stuck with them, lol.
I can ship them internationally, but you have to pay shipping.
I apologize for the horrible pictures, I know it looks like the tips are gone, etc. But the tips are all there and they have never been broken/chipped. The only knife to have seen any use on the line in a professional kitchen is the hattori (I love this knife, but rarely use it anymore). The rest have only seen a very small amount of home use to play with the steels. I am a white #1 carbon fan, but I wanted to try some different stainless to see if I could find one I like... I didn't, except for the Hattori.
I am more than willing to trade them off since I am just going to use the money to get more knives. I'll consider anything/everything (including knives of lesser value if I like it).
Interested in the Masahiro as a gift to my brother-in-law. Can you give me some more details about the knife? Is it a 50/50 edge? Is this a full carbon or is there a stainless cladding of any sort?
It is a 80/20 assymetrical edge (right-handed), It is made of MBS-26 stainless and it takes a very sharp edge. If you are unfamiliar with MBS-26, it is very similar to a VG-10. The knife was used very little and it has no scuffs, knicks, etc. It sharpens relatively easily and it keeps an edge for quite a while.
Hmmm, thanks for the info. Not sure how well he will be able to maintain a 80/20 edge or even know what that is....I guess I could have it changed to a 50/50 edge. The stainless factor is good...easier for them to maintain.
If you want, I can convert it to a 50/50 edge before I ship it out, it wouldn't take me very long to do.
snowbrother, your mailbox is full, so no one can send you a pm.
Thanks for the note -- and glad it arrived safely. Best of luck with the new gig!