most of them were not high performance knives like these here, even though they were considered as such in their day. I think most of them I paid under 10 bucks for , a few up to maybe 40 and one or two up to 100 if I really thought it was interesting.Lots of trades. I got most of them to give away to culinary students or up and coming line cooks. I usually supply all my cooks with a complete kit of knives, only what I think they need to get by. If they want better they gotta earn it or buy their own.
Knives:
4x gyutos (2 shige, del, and rrlover). 1x paring (lr harner). 1x yanagiba (shige). 1x suji (marko) 2x antique cleaver. And a couple handfuls left of shuns that I started with before learning better.
Stones:
5x synthetic (4x sharpton glass stones, 1xnameless)
4x natural (1x katayama, 3x coticule) naturals are mainly used for straight razors but plan on trying them on some knives at some point.