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TF Denka AS gyuto I originally bought this knife from epicurean edge 2 years ago and just recently got it back from a friend. I thinned it and ground down the tip to give it some more distal taper, the grind is a convex wide bevel. The ku finish is mostly gone, outside of the dimples. It still...

Marko Tsourkan Suji. I got this from Dave 6 months ago and it’s been great. He didn’t know what the steel was and just called it a mystery carbon steel. Feels like a robust tool steel and has great edge retention. Pretty reactive but the patina sets in really quick. Appears to have an s-grind...

Shipping and fees are covered for the ContUS. Konosuke FT Wh#2 Gyuto is from Bernal. Has the classic stamp, but is from the newer thinner batch. Great condition. Slight patina, used a dozen times and touched it up a few times on an aoto and ohira tomae. Never thinned. Comes with the original...

Masahiro Sujihiki 270mm x 40mm. Got it rehandled by Danzo last year, ground down the bolster and gave it a taller and slimmer profile. I’d keep it but it has too much overlap with my Marko. Comes with a Saya. $180 shipped. Munetoshi Petty 165mm x 37mm with a handle that I burned [emoji28]. Got...

Anyone ever try these? http://www.epicedge.com/shopexd.asp?id=87267 They seem like a good deal and am curious if anyone has any feedback on them. Thanks in advance!

Looking for either a Mazaki, Toyama, Watanabe, Heiji, Kochi, Mizuno, Kagekiyo, Fujiyama, or custom. Carbon steel iron cladded or monosteel. Preferably under $350 but let’s talk. If this goes nowhere I’ll probably just head over to Cleancut for their Mazaki (international shipping bleh), but I...

Been using my Kippington a lot lately and I barely touch my other gyutos. So I'm looking to move this guy, got it off bst a few months ago, touched it up once on a fine grit stone and now I don't really use it anymore. Has a stable patina that works well, but can remove it for the buyer. Looking...

I’m looking to rehome these knives as they find no use anymore due to being replaced by newer ones. I only used the Mazakis a dozen times or so and sharpened them a few times. The Munetoshi has seen a lot of usage but was well taken care of, aside from the ku finish. They all come with sayas...

Just seeing if there’s one out there not getting enough love :) Thanks!

I’m the first and only owner and it’s a solid performing example. Bought it 9 months ago and it’s only been sharpened a dozen times or so times (usually at 1k grit and up) with one thinning session to flatten the bevels (it can take an even kasumi finish). The KU finish is a little worn but I...

Hey everyone, It’s time for some fall cleaning and I gotta offload some knives I won’t be using for work in the foreseeable future. Prices include PP fees and shipping costs within the USA. Theres a little wiggle room here and there so just shoot me an offer. ($200) Tojiro Blue #2 Yanagi 300mm...

Hey y'all, While I'm getting my current sujihiki rehandled, I'll be looking for another one to play with until its done and I've put together a list of ones that piqued my interest. 1. Kagekiyo White #2 2. Yoshikane VG10 3. Wakui White #2 4. Mazaki White #2 5. Toyama Blue #2 6. Mizuno Blue #2...

Hey everyone, it's that time and I need to move some knives to make room for new ones. All of these knives have been used in a pro kitchen but are in good condition aside from a few scratches here and there. Not looking for any trades at the moment. I'm also willing to give you a deal if you buy...

Can be in any condition, thanks!

I'm looking at trying some Ginsan-ko and was wondering what is everyone's favorite interpretation of the steel.

Since the prawns are in season and I have a buddy that fishes regularly, I was able to get a bunch for the price of a home cooked meal and few glasses of beer :) I ended up playing around with some and made a tartar with some lotus root chips, wonton chips could be used instead. For the...

I'm looking at adding a new yo gyuto (240) to my rotation and I'm thinking about either the teruyasu fujiwara maboroshi or yoshikane sld. Are there any other knives that you would recommend that are somewhat similar? I know they're quite different, but I'm just looking to add something that...

I just saw that there’s a new line of knives being added on JNS called Kaeru. Figured I could start a tread on it to build up hype lol. Probably to replace the itinonmonn line?

LOCATION What country are you in? USA KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Gyuto Are you right or left handed? Right Are you interested in a Western handle (e.g., classic...

Hey guys, long time lurker and just recently got on here. I’ve been working in kitchens for a little over a year and greatly appreciate good tools, especially knives (duh). I have amassed a solid kit so far (imo) but I still have the itch and haven’t quite found those “holy grails”. Anyways...