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Hi, lettings this one go. Pretty much a perfect small knife but I have to realize (once again) I don´t use pettys much. I put a microbevel on it but other than that LNIB. The knife came with the "scuff" at the choil. 180x39mm, weight is 115g, stainless clad B2. EU preferred. Paid 38500yen...

Hi, looking for the above that might be otherwise neglected in your drawer? I do have a 180mm sujihiki/petty from Watanabe that I like but feel it could have a little more heel height. (it has 39mm) Eventually also have more to trade with. (other than the above) Cheers & best regards Jens

Hi there, unfortunate catch and release on this one. The profile is not for me; namely it is pretty flat. I guess this one is more for the Yoshikane lovers but I can´t compare directly. (see profile shots) 237x54mm, weight is ~203g, steel is 52100. It was given a very nice preetch that is about...

Hello, wanted to see if there is any interest in this knife. Still trying to minimize, "marie-kondo" my humble collection and exchange ones that don´t get much use. Love this for ease of sharpening and bity steel/edge. (wish Hiromoto was still around!) Used it mainly for dissecting melons and...

Hi all, going through my knives and realizing some are collecting dust. Both of these are theoretically perfect in their own ways but still I do not reach for them often enough. The Muteki I got from Harbeer for 350€ here: Konosuke Sanjo SLD and Sold - Carter Muteki Signature Funayuki Link...

Hi, looking for a 180-190mm Nakiri with "good steel", midweight <=200g, laser-ish performance for dense vegetables, typically flat-ish and 52-58mm height. Due to his performant grinds, Birgersson would be the top choice but I would consider others. Toyama(be) blue, 52100, AEB-L, AS, Apex ultra...

Hi everyone, got this one from the kind Peter L. here: WTS/WTT Dalman, Antzenberger, Raquin, Spare, Isasmedjan, HSC, Tanaka x Kyuzo I really would like to love this knife but somehow it isn´t for me and thus will release it. It oozes quality and tool character with its lovely handle, bity steel...

Hi folks, new here although it doesn´t feel that new, as (IIRC) this is an offspring of the kitchen knife section of the old knifeforums where I used to be a member. Feels more like being a dry alcoholic who stopped at the petrol station to get a beer ;-) Just kidding. Got sensible over the...