Some more rare ones up that I have never seen elsewhere in the US. The first is a Watanabe edogata unagisaki - a knife specialized for freshwater eel. It is in white#2 steel with natural horn ferrule and is a very solid knife. The cutting edge is 185mm, and the front angle going up to the nose is also sharpened. I have used it a few times when I could find whole eel, and it has some patina but is in excellent condition. I have also used it as a deba on smaller fish, as it is about as thick as a 150 deba. If filleting eel isn't big on your list, there could be other uses for it, and it is a conversation piece.
Unagisaki $195 shipped CONUS
The next knife is a 'big' Blue#2 steel 270mm Tadafusa deba with horn ferrule and ho handle. The spine is around 9mm thick, but the body tapers down a little bit from spine to blade edge as you can see in the pictures. Because of this it is actually more nimble feeling than you might expect. When I was in Japan I noticed that 270+ larger debas at Ichimonji and Aritsugu also had this characteristic.
I have used it with success and it has patina, but it sharp and ready to go. I got a good deal on this a few years ago, about half what most deba go for in this size.
Deba $350 shipped CONUS
Lastly is a 300mm INOX Tadatsuna western gyuto with ebony handle. 300 doesn't seem too long for this knife with this grippy handle, and the stainless steel Tadatsuna uses it quite nice as many of you know. This knife is thin, similar to the Tadatsuna wa-gyutos, and is great for melons and squash. The spine and choil has been smoothed slightly. Sells for $350 from them.
Gyuto $240 shipped CONUS
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