Shigefusa 30cm Kasumi Yanagiba
Due to some unexpected expenses I must try to let this beauty go.
Almost new, sharpened 3-4 times.
This one is very nice example with amazing clouding. Total zigzacs over the whole length of "jigane"
I made a saya for this one, and its the best one I ever managed. I will try to catch some pics but please understand I am moving out and moving in and renovating the new flat and repairing my car and work at my day job all at the same time so it will not be easy.
I started polishing this blade so its thinned, and ready for final polishing. I can try to finish it myself.
Asking 600 Plus shipping = Usually 60 dollars registered.
Also for sale is small deba 18 cm Hongasumi Kikuichi Mitsuhide flat profile. Excellent value at 130 bucks shipped [unregistered]
Later I might consider selling Kato 27cm Pm with offers guys!
can i see pictures of the kikuichi deba?
its not actually a kikuichi then? what knife maker is it?
You cant read? It is a Mitsuhide. Kikuichi Mitsuhide
I read it, sorry I don't know a ton about different knife makers... I have a kikuichi, thats why I was confused. It's a beautiful knife, thanks for the pictures
Whew, big sale! You must really need the $ to let these favs go. I've noticed your posts before and imagine that after the work you put into your knives, as used they are likely in better shape than new knives. You should post a photo of the yanagiba saya.
I can't find any information or links to any of those names matching this knife. I think it looks great, but I have no cross reference as to what it is or where it came from or specs of any sort.
Dont be offended. Please Thats just my style.
When I bought the knife, I couldnt find much info myself, just that such shop exists in real life, but no catalogue.
In the same time, I bought it from a man that I trusted - bishamon. That was enough for me.
And keep in mind you suppose to pay a price that is 2x lower then the cheapest decent new deba currently on the market. And better finished, and imho better steel/HT.
Im selling this cause I bought a Masamoto mioroshi to use on salmon instead of this one.
it looks really sweet, I do salmon at work all the time and need a deba, I am used to using a kiritsuke for this job which has a flat profile as well. Do you think this would be a good pick for me?