I have been buying quite a number of usubas now, and with two shigefusa in the house, I don't use some of the earlier ones much nowadays.
Up for grab today is my first decent quality usuba, Sakai Ichimonji Kichikuni 210mm white steel #2 Azumagata usuba. I have mentioned many times in the forum that I got lucky with this usuba that it came straight, and had decent grind to begin with.
As it is now, it is well used for a home cook, but still is a very nice condition.
Bevel is flat and polished. I have been sharpening it with hamaguriba, so the clad part is mainly flat with slight curve starting about just above lamination line. Hamaguriba is slight and most of the time I would just touch up the core steel part and give it a high angle micro bevel as it greatly improve edge retention on this typical white steel fragile edge.
The edge itself is flat with slight curve up towards the tip. The knife came this way, but the curve up has been exaggerated from novice usage and sharpening. Still fairly slight though. Back side is in a good shape, thin edge, and may be slightly too thick on the spine Choil is polished and Saya fits well.
New one with saya with some risk of it not being too straight and has good grind will cost you about USD200.
I am looking to sell this one for 140 AUD + postage, about 30% off.