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180 Toyama Mukimono

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jimbob

jimbob

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Used a couple of times for katsuramuki, a few patina spots as a result. Not sharpened. Asking $255 USD shipped
ImageUploadedByKitchen Knife Forum1504174914.716687.jpg
 
I have been curious about this knife for a while... Do you feel it has any use besides the "tradicional ones" (mukimoni, katsuramuki, etc), for instance use as a petty / utility / slicer, board work (gently), etc?
 
At the end of the day, it's a sharp flat edge. Slicing soft foods on board is good.(I only sliced a cucumber..)
 
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