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price drop $325

I have a Shinkiro originally from @jedy617 up for sale. Has a boxwood burl handle on it, and I put some time hand rounding and polishing the spine and choil. There was also some scratching on the handle finish that I buffed out. The only thing I would note is there's a penny-sized orangish spot...

Tsunehisa's AUS10 line is pretty nice for the money. Kanehide stainless, too.

In!

Ooh, I'm in for sure

It really is. Mine is a magnacut, I can just go ham on acidic stuff all day and not lose an edge.

It's dope, the tip flies through everything and Matt knew I like a flat profile from the gyuto profile I drew for myself.

My daily drivers, the Matt Sicard duo.

Profile looks very similar to my workhorse, and that thing has been in my hands or on my board all day every day

This is basically what I was thinking of, since stiction is influenced differently by coefficiency of friction, it can't be the same. I guess in the knife world, terms aren't always exact, though.

Drag and stiction are different, no?

@jedy617 is good to deal with, second this.

Paging @MSicardCutlery for this one as I'm riding home from a catering event. Probably something like 248x53x4 with a good amount of distal taper, though.

For sure. The handle definitely is something I hold as well

New nitro-V workhorse gyuto from Matt Sicard, great guy to order from and work with. I gave him a drawing of the profile I wanted and chose a piece of maple for the handle, she cuts like a knife through food

2629: Nah, I have a makoto

I've started off the year with two customs from @MSicardCutlery and a @Skye Eilers Knives gyuto so I guess I'm heading west as well

I think a king deluxe 300 wouldn't be bad, it's cheap and doesn't dish fast at all

Looking for a 210 wa suji/petty. Would like something not too tall, under 38mm would be good. Maximum probably around $200 USD PayPal to Texas, I'll pay fees etc. Preference leans to stainless, but not a huge deal.

Yoshikane suji just went up on bst for $330.