Hi KKF,
Hardest part about these wonderful knives here is letting go. As my gyuto number creeps towards 20 it’s time to face the music.
So without further ado:
Sold:TX Gyuto - 229x54, 231g - $400
Has a coffee patina dip right now. Hamon still shines through nice and clearly. Some light scratches from maintenance thinning, would be more noticeable if you cleaned the patina off.
Sold:HVB gyuto - 220x54, 242g - $300
“Nubby”
. Had been a few years since I’ve owned an HVB and picked this up on bst for a great price. I remember being impressed with his heat treatment last time and even more so this time. This steel sharpens up really nice and crispy. I’m liking my Shihan near this size a little more.
Sold:Bazes long petty - 217x36.5, 145g - $450
Great knife, like all of his are. Overlaps too much with a 225 slicer I have of his.
Mutsumi Hinoura petty - 184x37, 124g - $140
Enjoyed this knife, more geared towards proteins vs onion/garlic. Snagged a Tsourkan 180 and a 190 gyuto from Alex Horn so unfortunately the spot is getting crowded and one had to go.
Sold:Takeda Kiritsuke NAS Small - 213x59, 164g - $225
2nd owner, cut one onion, don’t see this becoming a regular so passing it on. Food release was better towards the heel vs the tip. Felt a little convexed up front and could probably use a quick hit on the bevel. Tip did go through horizontal slices decently and I was expecting some wedging there.
Togashi White 2 Wide Bevel 240 - 231x50, 214g - $300
Great cutting knife and on the fence about selling. Left side bevel has been stone flattened except for a little spot at the tip. Right side is mostly there. Cuts great as is, so I quit messing with it and figured maintenance sharpening would get there soon enough. There are scratches on the bevels, I use this one more than stare with googly eyes
https://imgur.com/a/MOCHmnD
SPF:S Tanaka silver steel (ginsan) petty - 157x35, 73g - $75
Lighter than I prefer. Minimal use.
https://imgur.com/a/HWmxSfX
For some fun, I'd do $1,500 on all of them.
Hardest part about these wonderful knives here is letting go. As my gyuto number creeps towards 20 it’s time to face the music.
So without further ado:
Sold:
Has a coffee patina dip right now. Hamon still shines through nice and clearly. Some light scratches from maintenance thinning, would be more noticeable if you cleaned the patina off.
Sold:
“Nubby”
. Had been a few years since I’ve owned an HVB and picked this up on bst for a great price. I remember being impressed with his heat treatment last time and even more so this time. This steel sharpens up really nice and crispy. I’m liking my Shihan near this size a little more.Sold:
Great knife, like all of his are. Overlaps too much with a 225 slicer I have of his.
Mutsumi Hinoura petty - 184x37, 124g - $140
Enjoyed this knife, more geared towards proteins vs onion/garlic. Snagged a Tsourkan 180 and a 190 gyuto from Alex Horn so unfortunately the spot is getting crowded and one had to go.
Sold:
2nd owner, cut one onion, don’t see this becoming a regular so passing it on. Food release was better towards the heel vs the tip. Felt a little convexed up front and could probably use a quick hit on the bevel. Tip did go through horizontal slices decently and I was expecting some wedging there.
Togashi White 2 Wide Bevel 240 - 231x50, 214g - $300
Great cutting knife and on the fence about selling. Left side bevel has been stone flattened except for a little spot at the tip. Right side is mostly there. Cuts great as is, so I quit messing with it and figured maintenance sharpening would get there soon enough. There are scratches on the bevels, I use this one more than stare with googly eyes
https://imgur.com/a/MOCHmnD
SPF:
Lighter than I prefer. Minimal use.
https://imgur.com/a/HWmxSfX
For some fun, I'd do $1,500 on all of them.
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