SOLD Couple knives for sale (Suji's, petty's & Nakiri)

[Chef DB]

Hi all,

This is my first BST thread so please let me know if it isn't up to the standard you guys expect. I've got a couple of knives for sale that have all seen different degrees of use. I've tried to take pictures of any and all damages or signs of use. If anyone wants more pictures please let me know!

All prices include shipping in the EU and any PayPal costs. I don't know if there are any knives here worth taking a customs hit but if you want me to ship outside the EU let's talk in DM.

Yoshikane SKD Nashiji Petty 15 CM - Asking €210,- sold
This Yoshi is in good shape except for the small scuff marks from when I didn't yet know how to sharpen as shown in the pictures. The handle is made out off wenge and buffalo horn and the SKD steel takes a wonderful edge and keeps it for a long time. I've sharpened it 2 or 3 times on a Naniwa 800 and stropped it a handful more times on a KnifeWear 4K.

Makoto Kurosaki Sakura SG2 bunka 180mm - Asking €160,-
Really nice bunka that is just a little to low for me as I like a bit more knuckle clearance. It's in good shape and has no noticeable scratches or scuffmarks. I've sharpened this once on the Naniwa 800 and KnifeWear 4k to get a feel for the steel.

Yu Kurosaki Senko petty 15 cm - Asking €170,-
I bought this petty to round out my Yu Kurosaki Senko collection about 1 month before I decided I wanted to try as many different makers and types of steel as I could. So this hasn't been used more than a handful of times and only been touched up once on an Aoto. The steel is SG2 and the handle is made out of rosewood.

Yu Kurosaki Senko Sujihiki 27 cm - Asking €190,-
This knife has seen a lot of use in a professional kitchen (as I've hopefully shown in the pictures) and as such has scratch marks and has been sharpened around 10 to 15 times. It's missing its tip and there is a slight bent around the tip area as well. So after fixing it I would say you have around 25,5 to 26cm left to work with. The steel and handle on this suji are the same as on the petty (SG2 steel with a rosewood handle).

The reason I'm selling this with the tip like this is because I have zero experience with fixing knife tips and that I still found it very good in use with the tip like this. Hopefully I've reduced the price enough to show the state of the knife.

 

[Chef DB]

Then I've got 2 cheaper, entry level knives for sale.

Tosa Amakuni Aogami 2 nakiri 165mm - Asking €60,-
An entry-level nakiri that's straight, takes a nice edge and in my opinion is a very nice first carbon steel knife for a beginner. There is some patina and 1 darker spot that is also 99% patina. There's no texture on the spot and it doesn't stain kitchen paper.

Dao Vua Sashimi 27 cm - Asking €60,-
A lot has been said and can be read both here and on Reddit about Dao Vua. Do I think it's a fantastic knife? No, absolutely not. Is it straight and do I think it's a good option for someone looking to start sharpening larger knives or someone that's looking for a cheap, carbon slicer to see if it's something they want or need? Yes, i do. I've had no problems with rust and I've sharpened it twice I think. There's some patina and scuff marks from sharpening that I've tried to show in the pictures.

 

[valdim]

Hi there. Do these knives have boxes, especially the petty and suji? Thanks.

 

[Chef DB]

Hi! All the knives except the DaoVua have their original boxes in which they will be shipped.

Hi there. Do these knives have boxes, especially the petty and suji? Thanks.