Selling two hardy German knives.
One is my Messermeister Oliva Elite 6-inch chef knife. It has a beautiful raw olive wood handle, and I have done multiple rounds of mineral oil and beeswax on it.
Used for a couple months, and just re-sharpened. This knife is awesome and has a 15 degree edge...
Hello fellow knife lovers,
I've seen a lot of positive feedback and a bit of a hype about the TF Denka and Jiro Nakagawa knives. I am just checking to see if there is a way to get a nearly new / new Denka and/or Jiro blades. What would be a typical price range for these blades? I am interested...
For sale, I have this Nakagawa Damascus Blue1 Nakiri 165mm (not sharpen by Myojin). The original lacquer is still 100%. BRAND NEW!
I want to sell it for $400 plus actual shipping and insurance cost.
Why am I selling it? It was found to be not sharpen by Myojin.
Also willing to trade plus add...
Sadly I'm a square who doesn't like squares.
Watanabe Pro Nakiri 180mm Blue 1 SS Clad
- purchased direct from Watanabe for $411. Would like to sell for $350.
- sharpened once
- Upgraded Walnut and brown-dyed maple handle
- 62mm at heel
Open to trades for 230mm+ gyutos from:
Ive scoured the internet but i cannot find any information… what is the purpose of Ion plating on a kitchen knife? The knife in question is the seisuke SK-85 ion plated nakiri japanese knife (175mm with white wood handle) referenced via picture. Is it just for looks?
Is this brand reputable?
Price drop 300 USD
Selling a fujiwara maboroshi nakiri 165mm.
The handle is made by @letshandlethis
And the nakiri just came back from spa treatment @sheffield_sharpening_shed
The nakiri is better than new. Thinned and spine and choil rounded.
The kasumi finish makes it super sexy😅
So, I talked to Jon, the owner of Japanese Knife Imports in california, and he told me that ceramic honing rods aren't good for your knife. I forget exactly why but he was pretty passionate about it and went into specifics that went over my head.
So my question is, what's the best way to touch...
So i want a nakiri and plan on doing tap-chopping technique with it (fast chopping up and down). what would be the best length for this? Seems like my options are typically either 5.5 inch or 6.5 inch. sometimes longer. I have read from people that 5.5 inch is way too small and they prefer...
Looking for a nakiri. I'm not sure what steel i want but I am open to hearing your suggestions for what steel is good for nakiris for chopping veggies and fruits. The only thing I do know is that i strongly prefer western/yo style handles with wood. Im going to link some nakiris here that ive...