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Hello, I have a 210 shig gyuto Kasumi new never used for sale, I had this posted last year for trade but I’ve found what I was looking for. $700 shipped in the US only not shipping out of country.

Just testing the waters to see if someone has a Devin gyuto or newer profile Marko workhorse gyuto for trade and you will have to add cash on top depending on Gyuto. The Shig is new and never used 210 size , I value it at $700 trade value

Why do shigs sell so fast compared to other brands on the for sale forum?

Im looking to trade my Dalman in AEB-L its 231 heal to tip, overall blade is 247. I traded a forum member on this site for it but prefer a heavier blade unfortunately. Im looking to trade for a gyuto in AEB-L or other stainless from a maker listed below and I will add cash if needed, trade...

Hello, I have been going thru gyuto's trying to find what I like and have tried a couple of laser gyutos and some thicker gyutos and I think I prefer a heavier gyuto, I currently have a 270 Toyama that I love and a 230 Dalman that was a blast when I first got it but I'm thinking of trading it...

Looking to buy a new carbon skillet anyone have experience with either of these? Thanks in advance

Toyama Noborikoi Kasumi Gyuto 240mm for trade only, knife is unused I'm looking to trade for a stainless Gyuto prefer a Devin Thomas , Butch Harner and I will add cash. Only looking for a trade in the US at this time and not sell outright. I may be interested in other trades in...

Im looking to trade one of my Toyama gyutos shortly and I'm looking for some ideas on your favorite 210 or under gyuto or possibly petty in stainless by a custom maker? I really enjoy the Toyama but I went over board and now have three of his gyutos and I'm looking to get into a custom...

I'm looking to step up to a custom laser gyuto and just curious what you guys are using seems like the big three non customs are Tad , SIH , Ginga Im looking specifically for a wa handle gyuto in stainless with a premium steel for edge retention under 210 length with a nicer wa handle under...

I want to buy a shigefusa but after reading how reactive they are to certain foods I'm not sure the upkeep needed I have only owned Henckle kitchen knifes in the past. Is the upkeep as simple as hot water and a dry towel after use with some oil ? Would I need sand or stone polish finish...

I'm currently looking to buy a Japanese style chef knifes new or used and I'm wondering what maker holds it value the best ? I bought a Chris Reece sebenza many years ago and have been amazed at how well they hold there value, I have been looking at a used Murray Carter on another site but...