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  1. #1

    Changing profession sale

    Hi All.

    This might sound like a piss, but I really am quiting kitchen. Will be working with meat only. Producing hams/sausages and such.
    No veg or fish allowed.

    Therefore, I will be selling most of the knives I have.

    For sale are

    Shigefusa 300 yanagiba ultra clouded edition unpolished selling as is have saya
    Mizuno Tanrenjo Blue 270 yanagiba workhorse condition have saya
    Itinomonn 24 chefs knife totally unused just with my edge on it.
    Itinomonn 21 chefs very used have saya
    Masamoto 27 slicer with blonde/marbled ferrule have saya
    Gesshin Yoshihiro 21 deba very good blade have saya
    Masamoto 22.5 Mioroshi deba old stock have saya
    Kikuichi Mitsuhide 18cm flat edged deba have saya
    Homemade double bevel 12 cm ajikiri with saya and octagon handle
    Homemade mini-chefs knife 7cm barely used very thin and great peeler.

    Shoot me. Im looking at 18 hundred for all of this.

  2. #2
    Senior Member Brad Gibson's Avatar
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    Are you planning to sell as an entire package or piece these out? I really want to get a deba and possibly a yanagiba. And was wondering what prices would be on one of your debas. I know I've seen and talked to you about your kichikuni flat deba before and am very interested. I am really looking for some workhorse knives as I've now bought a few really nice ones I find that I can't bring myself to abuse at work. Please let me know if I can get into any of these knives for low prices. Thanks
    "A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller

  3. #3
    Senior Member marc4pt0's Avatar
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    Would like till take the masamoto deba of your hands. Just would like to know what you're asking for it first.
    And congrats on the big career change!

  4. #4
    I know this might sound like I lost my mind - of which I dont have so much but I would really really prefer to let the whole lot go at once.

    If you do the maths, buying these as singles will drown you a bit more.

  5. #5

    ecchef's Avatar
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    bieniek, please review the rules for B/S/T. If you are planning on selling these piecemeal, you are obliged to post a value for each. Thanks.
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  6. #6
    Senior Member pkjames's Avatar
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    GLWS!

  7. #7
    Senior Member ChuckTheButcher's Avatar
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    Welcome to the meat world.
    All normal people love meat. If I went to a barbeque and there was no meat, I would say 'Yo Goober! Where's the meat?'.- Homer Simpson

  8. #8
    Senior Member

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    Wow. You don't think you'll EVER do fish again?

  9. #9
    Senior Member eaglerock's Avatar
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    In line for the Masamoto 22.5 Mioroshi deba if you decide to break them up

  10. #10
    You know, I will. But it will be at home, for friends and I will use the honyaki/damascus that will be ordered sooner or later.

    In the same time, I had to be honest with myself and ask the question where I want to be in 10 years time. I definitely dont want to be busting my bollocks for someone elses business like I do now.
    So my choices were 1. to open a restaurant but its hard to find an inverstor these days, Ive had one but then to find a spot worthy of opening entirely new operation is very difficult here 2. start in an existing place just to be working there for few years to be able to make any changes and then leave cause man youre sick and tired of the low hygiene standards and what? you are going to teach everyone around how to wash hands? or 3. Change profile slightly, Get into a new opening boutique operation and be a coowner and responsible for the production/kitchen. Just the meat I think is so wide field of expertise that I will never master it.

    So in ten years perspective I want to open bigger factory and be on managing position, maybe will be doing veeery long hours now but this will pay back with more time/better stability for my family in the future.

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