If no buyers here by tomorrow afternoon I will be posting this up for auction on Ebay and formally withdraw this item when closer to selling this item on it’s auction.
How do you feel about his “tall Nakiri”. I assume its iron clad… I have a yoshimi kato stainless clad blue #2 that is 180mm and on the light side and have been wanting some more “rustic”. Does it feel effortless to cut through scallions and ginger? How does it do with root vegetables like sweet...
I have not hit the 1K mark on knives. That has been my rule so far… Curious if I am gonna break this anytime soon. Lol I am trying to imagine being in your shoes of owning a few $1K plus knives and not using them (out of fear you will break them or tarnish them?).
New to knives and have a fear of missing out. Not a professional chef but enjoy the experiences shared on this forum and reddit (TrueChefKnives).
My feelings about the knife bug below
Below I have a Hinokuni 180 mm Chuka Bocho blade white #1 that I paid $239.00 from Tokushu. Currently my intent is to trade it in for the purchase of another knife unless I can sell it here. My asking price is $150 for the blade and I will cover shipping (only to the contiguous United States). I...