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Slicer is sold!

Usuba and scimitar are sold!

Hi just cleared it sorry. If remotely interested in any other knife send an offer as well! Looking to move things! $10 shipping within usA

$35+shipping for tojiro, $40+shipping for scimitar. Bought it from son here a while back and never really used it, just admired it. Needs some care to make it real nice but is in good shape and it feels lovely in the hand. Other two knives are on sale in another thread.

Deba is sold

Hi guys, please send an offer, very flexible with prices now!

Yanagi is SOLD Usuba is sold pending payment Deba, Honesuki, Sabatier slicer all for sale still!

yanagiba is sold pending payment, everything must go!

Hi Skewed, Thanks so much for clarifying, it was a mistake. It is 150mm indeed! That would be a big honesuki! For the yoshihiro I had a PM asking about steel, they are both blue. Please feel free to send any offers if you want to get multiple or if you want to pick up in toronto.

Hi Everyone, thanks for looking at this post. I am getting out of the cooking game, will need some cash during transitioning, so clearing out my work knives! These aren't showroom condition, they were work knives but not my main knives so not used everyday, but they have served me well and I...

I soaked it again with warm water and some dish soap and it does appear better! I also noticed my diamond plate (cheapo one) was clogged up so gave it a better flatten, also got a flatten at a knife store I brought it to today. Sharpened a knife and it does appear a bit better, will give it...

jacko, It's been like this for quite a while unfortunately. I didn't realize what it was, just thought it would go away after taking off another layer with flattening. I assume it happened when someone put their stones on top of mine in storage at work, they rub their stone with oil. ec...

My 1k stone has what I think is an oil stain. This section of the stone clogs up instantly once I start sharpening, used a diamond plate to take a layer off (did it about 5-8 times) and each time it gets clogged back up right when I start sharpening. Any ideas on how to fix it?

Yes, the knife is steering quite a bit (to the left). It still manages okay because I can adjust for it when using it, however I'd like to start looking at my sharpening more carefully rather than what I've been doing! I'll work on getting some pictures.

FWIW the two knives I want to fix are a 270 Konosuke Gyuto and a 180 sakai takayuki petty

Are your mac rods still smooth or can you feel nicks on the smooth side? I have a bunch of knicks in mine, and I can feel them when I go over them with my knife. I blame them on coworkers who borrow it and clang away at it. But I also blame coworkers for all the stuff I misplace so could be...

A couple of my knives started out with very bevels on both sides, but because of the way I sharpen (lazily), the right side has wide bevels and the left side has a small bevel. Not sure if its actually 90/10 or 70/30, but its quite drastic. If I just concentrate mainly on the left side...

Oh I think yours is still a better deal, mine was a 180 petty, so different knife. I was just curious. Its a very basic knife but my most used.

How much did you buy this for? I bought what looks like exactly the same knife ( machi and all) from Knife in Toronto a couple years back. Its a 180mm and was labelled as Sakai Yusuke. I think it was around $140 (Canadian) on sale at the time.

You sold me, but they were sold out of the 210mm. Emailed them and they said they will probably have stock in a couple months!