Quantcast
FS Zensho Glestain Yoshikane and more
Page 1 of 3 123 LastLast
Results 1 to 10 of 25

Thread: FS Zensho Glestain Yoshikane and more

  1. #1

    FS Zensho Glestain Yoshikane and more

    Glestain 21 cm Gyuto

    Got that one with the “tip” broken. By that I mean it was 24cm knife…once…
    When I got it I thought I could keep it, so it was personal project.

    So I fixed it. Sharpened, thinned, remodeled handle a little, but this was a task that overpowered me. I surrendered. This damn buttcap is my worst knife-nightmare. Who and how thought of installing this to japanese knife? The balance is a drama. I know its possible to remove it, I just dont have the tools required.
    Polished just enough to make this knife usable. Check pics.

    Saya is homemade, quite polished. Fits quite tight. I like woodwork so it was made with love.

    Reason for selling? I know this is not what youre regular salesman would have told ya
    I don’t like stainless. And if I need one, that would not be Glestain
    I honestly have to say, the dimples are working. I was sceptical but in fact nothing sticks. So thats a big plus. When it comes to cutting its OK. The flat side gets stuck a little, which is a little annoying.
    The edge it takes is OK, but really, what can I know? How it holds the edge, I dont know cause recently I found out I cannot remove wire edge so my opinion is unimportant. Just remember: I cannot sharpen either!


    150$













    Zensho Nakiri 180mm

    Little used. With homemade saya. Bought at Maksims Gathering last year - or was it this year?

    This knife is quite good cutter, I used it to prepare vegetables for Christmas and I really like it, very similar to Shigefusa. Not much sticks thanks to the grind but there is some wedging.
    Selling cause I just have too many knives and don’t use it often enough to justify having. And too good blade to keep home.
    Recently thinned but sides are not polished [photos]
    Very very thin behind edge.

    150$











    Yoshikane 150 SKD Petty

    This knife is fully refurbished now.
    You can check what I did to it here:

    http://www.kitchenknifeforums.com/sh...job?highlight=

    Blade was thinned like hell, polished and sharpened. Saya got polished.
    The only thing is not done properly is handle installation. The only way I could do it is by glueing it, and I know this is a no-no for some folks.

    With the amount of work I did, and new chestnut handle [you can get the standard too, if you wish]

    150 $









    Payment using paypal. I can take paypal costs, but buyer pays postage. Im not sure whether I have all the original boxes.
    Open for trading, looking for single bevels.

  2. #2
    Yoshihiro Jonkasumi 210 mm

    Very nice blade. Straight.
    It really is a workhorse, and it indeed was used like one.
    My first deba. I just feel like I grew up out of it. Want an upgrade.
    But as a first deba this one is great, I havent chipped edge even once. Just a tip few times.
    It went through many flukes, halibuts, salmons, trouts, turbots, cods, pike perches even arctic chars you name it.
    At the end of the day, this is a fish country.
    Well looked after.

    The handle and saya got vacuumized with linseed oil. The effect is better grip and no water problems.

    Front polished to a “next to” mirror. Bevel flattened first with DMT, then polished.
    Back side in good condition, opened up.
    Lots of life left in that one.

    200 $





  3. #3
    Mitsuhide Ichimonji Hongasumi 180 Flat Deba

    Bought from Bishamon. Had really big plans for that one, sad reality is that many times I dont have time to use many knives at my station, due to lack of space.

    But as I suspected, this doesnt work any good on flat fish, like turbot or halibut, but it really rocks salmon and trout. The thin tip is excellent, and the flat edge really helps to get the job done. It takes a while to get used to it, but after that its pure joy.
    The steel is better than in Yoshihiro, gets sharper easier. Havent noticed chipping.
    All I did was polishing of the bevel, you can see wone spot which is lower than the rest [like a too deep grinding job but not dangerous] but overally bevel is nice and flat and polished. As with the other one, back is nice and flat and just about opened.
    I upgraded to Masamoto Mioroshi, cause I lacked some edge length for a salmon cutter. We get really huge-arse salmon these days

    I also made scrap-saya, cause I was planning for this knife to stay. The saya is birchwood and redwood.

    150$









  4. #4
    Engorged Member
    El Pescador's Avatar
    Join Date
    Mar 2011
    Location
    SoCal
    Posts
    1,904
    Pm sent on yoshi petty
    "So you want to be a vegetarian? Hitler was a vegetarian and look at how he turned out."

  5. #5
    deba Yoshihiro really sweet price, why do not you have posted this before, I bought a few days ago

  6. #6
    Vlad, I had buyer for debas and Glestain in the other country [Poland] but it seems like I have to wait forever. I already been holding off for last 2 months with that Yoshihiro.
    The guy bought 3 knives off me before so its especially weird.

    To all interested folks:
    I want to keep the situation as clear as I can with postage costs.
    Here it is:
    - The cheapest letter without tracking will be 40 dollars. Before I have had success with this one, Ive sent Masamoto yanagi, Ichimonji yanagi, Hiromoto gyuto this way and all of them arrived safely to destination. But the only confirmation I get for sending is piece of paper with actual cost of postage and destination country, theres no way to track it.

    The express package something similar to EMS with tracking is 60 bucks [345 norwegian kroner!]

    I agree to charge buyers 30, should any decide to use a letter.

    Im sorry to check it after posting the offers.

  7. #7
    Senior Member gentlecook's Avatar
    Join Date
    Oct 2011
    Location
    RU
    Posts
    245
    I upgraded to Masamoto Mioroshi, cause I lacked some edge length for a salmon cutter
    im sorry, i dnt understand )
    this one not too good for 8-10kg salmons and you have Mioroshi for these fish?

  8. #8
    yes, cause this one is 182 mm edge length and the Masamoto I bought is 225mm with 215mm edge length. Plus less tall. So I can clean the fillets with it also.

  9. #9
    Senior Member Mr.Magnus's Avatar
    Join Date
    Jul 2012
    Location
    Stockholm, Sweden
    Posts
    865
    must see video on that masamoto when you break down a big salmon

  10. #10
    if sale falls through on petty, would like to be next in line

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •