up for trade:
the workhorse that i put out on passaround. have since given it a serious tune up and is now the best cutter of my kit. despite its outstanding performance, i am converting to full carbon only, plus i prefer more blade height in a workhorse. favorite thing about this knife is the profile, very flat and a low pointing tip (meaning hardly any belly and the nose is closer to the board)
spine and choil rounded
thinned considerably while maintaining asymmetric geometry for strong food release, the tip especially (i think the tip is actually too thin for me now)
pakkawood ferrule, rosewood handle
only used it for a few months. has scratches from thinning on a dmt, otherwise great condition.
what i want:
the narrower flat profile sasanoha takeda gyuto in 240mm to use on the line. i tried using a suji and a 210 gyuto, but i've come to realize i have to have knuckle clearance and i hate all 210 length knives, lol.
*also have available if you prefer: 210 tanaka blue #2 damascus sekiso series gyuto with black micarta ferrule olivewood handle in an octaval shape (top half of the handle is beveled octagon shape, bottom half is rounded oval very comfortable shape for small knife) it's been etched in ferric chloride which drastically reduces reactivity. bought as a home knife, but it's basically a drawer queen, i never use it.
handles(left ginsanko, middle damascus):
ginsanko:
the damascus(it's the 3rd one):
i'm really only interested in this specific trade unless you make me an offer i can't refuse.
if you are interested in the 210 tanaka i would consider other carbon 240 gyutos or straight up sale if reasonable offer is made
the workhorse that i put out on passaround. have since given it a serious tune up and is now the best cutter of my kit. despite its outstanding performance, i am converting to full carbon only, plus i prefer more blade height in a workhorse. favorite thing about this knife is the profile, very flat and a low pointing tip (meaning hardly any belly and the nose is closer to the board)
spine and choil rounded
thinned considerably while maintaining asymmetric geometry for strong food release, the tip especially (i think the tip is actually too thin for me now)
pakkawood ferrule, rosewood handle
only used it for a few months. has scratches from thinning on a dmt, otherwise great condition.
what i want:
the narrower flat profile sasanoha takeda gyuto in 240mm to use on the line. i tried using a suji and a 210 gyuto, but i've come to realize i have to have knuckle clearance and i hate all 210 length knives, lol.
*also have available if you prefer: 210 tanaka blue #2 damascus sekiso series gyuto with black micarta ferrule olivewood handle in an octaval shape (top half of the handle is beveled octagon shape, bottom half is rounded oval very comfortable shape for small knife) it's been etched in ferric chloride which drastically reduces reactivity. bought as a home knife, but it's basically a drawer queen, i never use it.
handles(left ginsanko, middle damascus):
ginsanko:
the damascus(it's the 3rd one):
i'm really only interested in this specific trade unless you make me an offer i can't refuse.
if you are interested in the 210 tanaka i would consider other carbon 240 gyutos or straight up sale if reasonable offer is made