Picked this knife up here several months ago from @ZeeVee and it's been used sparingly in our kitchen. Just replaced it with a stainless knife which suits my wife's use better so, it's got to go (I don't keep redundant knives, or knives in drawers). Just had the edge touched up by Ryan at District Cutlery (it didn't need it but I was sending a few other knives his way, so included this one). I just lightly removed some patina w/ Flitz. Can be further cleaned up if desired.
Asking $650 CONUS
From previous listing:
Cutting Edge Length: 200mm
Height @ Heel: 49mm
Spine @ Heel: 4.90mm
Spine Midblade: 3.70mm
Spine 2cm From Tip: 0.97mm
Weight: 229g
Steel: Roller Bearing (52100) Monosteel
Grind: Flat/Slight Convex
Handle Material and Construction: Chestnut with copper and leather spacers, Integral Construction
Original listing: https://www.kitchenknifeforums.com/threads/bloodroot-gyuto.68099/#post-1061914
Asking $650 CONUS
From previous listing:
Cutting Edge Length: 200mm
Height @ Heel: 49mm
Spine @ Heel: 4.90mm
Spine Midblade: 3.70mm
Spine 2cm From Tip: 0.97mm
Weight: 229g
Steel: Roller Bearing (52100) Monosteel
Grind: Flat/Slight Convex
Handle Material and Construction: Chestnut with copper and leather spacers, Integral Construction
Original listing: https://www.kitchenknifeforums.com/threads/bloodroot-gyuto.68099/#post-1061914