hey guys I purchased this honesuki awhile ago and at the time I was deboning a lot of poultry shortly after I got the knife I changed jobs and now I work in a seafood resturaunt and have no need for this knife unfortunately.
it has been sharpened twice and polished once. I sharpened it when I bought it and polised the patina off and I sharpened it last night to get it ready for selling. the only use it has seen is about 30 chickens in one sitting that's literally all I got to do with it . takes a very keen edge its a little on the heavy side for a small knife but the weight helps with the cutting.
its single bevel 52100 steel and im not sure what the handle is made from sorry.
the spine is 6mm thick and the blade is 154mm
im looking to trade it for a fowler suji or a nice flat low tipped carbon suji a 270-300mm.
it cost me $350 plus around 30 dollars postage im willing to sell it for $300 + postage its basicly brand new with no patina. although it has a tiny bit off pitting very slight just under the shinogi line and choil I got most off it out with the last sharpen I did I think with one or 2 more sharpens it will be gone.
here are some picks off it now and some ones from when I got it.
sorry about my bad photos.[IMG][/IMG]