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My cousin bought this on ebay for 40$ or something, so chances are it isn't anything special, but he would still like to know who the maker is. That you so much. Unfortunately this one picture was all that he had. It is a western handle. Thank you so much!!!

LOCATION What country are you in? 'Merica 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)? petty 120-150 Are you right or left handed?  Right Are you interested in a Western handle (e.g., classic...

So, I got a myojin in the mail yesterday, and it has an ultra thin, nail flexing edge. I didn't get how thin they were when I purchased it from the stock photos. I guess I should've delved deep into the forums before clicking purchase. It does cut exceptionally well, but I sold a nail flexing...

330$ - CONUS I've bought so many knives on tips from knife findings, and now I need to let some go. I did attempt to polish the edge, but it didn't come out very good, so consider this one sharpened on the bevel. I didn't really use it all that much except for some test cuts. Edge - 253mm...

240 Konosuke HD2 Khii ebony and laurel - bought for and asking 200$ CONUS Now marked to 160$! The handle has been epoxied together after it split and it has some wonk and sanding marks. The knife's surface could use an evening with sandpaper and the blade has been tipped. I did a close up...

Hado 180 bunka - 240$ CONUS Now 190$ Cool knife, the tip is what I would refer to as surgical and it cuts exceptionally well. I really liked the grind on this, but I went on a Tanaka binder this past month and some of these bad boys have to go! Used for some test cuts and a dinner. Near new...

Jikko Akebono 240mm in blue #2 with Khii ebony and laurel handle - paid and asking for 410$ Now 390$ Blades surface has some pitting on the pinch grip and two specks near the tip. The khii handle has a hairline fracture. Both photographed in the worst light possible for clarity, but Honestly...

Mazaki kasumi 240 white #2 gyuto - 200$ CONUS https://www.kitchenknifeforums.com/threads/mazaki-kasumi-240-gyuto.50174/ Moving this one along. I understand the maz appeal, but not for me. It is a beautiful knife which is probably why I've kept it so long. I like the distal taper, feels great...

Heiji semi-stainless 210mm - 200$ Kaeru stainless 210mm - 100$ Dan Prendergast 52100 185mm - 250$ CONUS, international we can work something out. Sorry for the crap photos, I just worked myself up to selling these, and the lighting is bad, but I'll take better photos later. Condition of the...

Hi all, I've been looking into getting some anti fatigue floor mats. Well, kind of. The problem is really my feet have some bumps on the tendons there, so it makes it painful to stand still and I have to basically wear hiking boots all the time. Anyone have any recommendations for covering a...

250$ all in 240 masashi kobo SLD steel from Aframes. Bought new last month. I was on the lookout for 200g 240s in semi stainless, and a lot of masashi's practices got my attention. I really wanted a tall yoshikane. It was the last one of the new stock at aframes. Comes with a saya. Used for 1...

240 mazaki - 210$ - SOLD 240 Hinoura - 240$ - SOLD 180 Wat nakiri - 200$ - SOLD All knives were bought on BST so I will link their descriptions from previous threads and put some of my thoughts down. They are leaving in nearly identical condition condition in which they came, plus some patina...

Catch and release. From here https://www.kitchenknifeforums.com/threads/takamura-pro-and-custom-wakui.49922/post-755565 I was wanting to try a knife out with a flatter profile, and it cuts great but wasn't my thing. I gave it a light sharpening sesh to put my own edge on it, but not much...

210 yuki - 140$ shipped all in con-us maybe Canada. Other places likely not worth it. Bought at the beginning of last year, not in February from knifewear. Paid 175$ maybe. Lightly sharpened twice and touched up on a strop. Not much wear, kasumi looks good. Some patina on cutting edge, some...

I just got a standard poodle, and I wanted to try my own hand at maintaining the blades for the clippers used to trim her wool. I got a big bag of dull oster clipper heads, but cant seem to get them to cut better. In fact, after a few minutes on the waterstones, they usually cut worse. Anyone...

I made the switch to water stones years ago but the other day I picked up my dad's arkansas black to hone a white #1 after using a synthetic 5k stone. I used light pull strokes, and I swear it must have been a particularly smooth 8 to 10k finish. Anybody have any experience with the Arkansas...

Hi, I'm not sure if I'm doing this right, but an older member suggested I should start off with this Questionnaire to get started with buying and pass arounds. LOCATION What country are you in? USA KNIFE TYPE What type of knife are you interested in? Chef's knives, a nakiri, and maybe a...

Thank you all for setting this up. I've been wanting to try out different Jknives for years, but didnt want to have to buy a new one every time. Looking forward to losing all my paychecks and picking up some sweet blades. Thanks