I've picked up some more knives recently and have some more customs coming in, so I've got to make space 
. I've struggled to pick what to part with, so I am just posting half the knives that were in my kitchen this afternoon and we'll see where we go from there. Prices are PayPal G&S + shipping in the CONUS. Not looking for trades because I already have a bazzilion knives, but if you have something you really think I might find interesting, you are welcome to suggest it.
Evan Antzenberger Honyaki - Full Tang Western SOLD
Weight: 305g
Steel: Vtoku
Edge Length: 252mm
Heel Height: 53mm
Grind: Thin Convex
Handle: Ringed Gidgee
Saya: None
Price: $800
Evan is a highly skilled maker out of France making distinctive honyakis. His work features KU/forging along the spine that give way to wispy hamons. Of the 5 or 6 gyuto's I've owned from Evan, this ties for first place for the best grind. Profile is perfect. Don't let the weight deceive you. Feels nimble and balanced in the hand. The handle is very comfortable but might feel a little small in XL hands. Better for those with small - large mitts. I took a little bit of time cleaning up the blade and refreshing the edge. Still a light scratch here or there, but everything is tight and in excellent condition. Blade still has some oil on it in the pictures.
Got it from Brian here in a trade.
https://www.kitchenknifeforums.com/threads/antzenberger-gyuto.65907/
Original pictures/video from Evan here.
Tony LaSeur Western Integral Chef SOLD
Weight: 350g
Steel: 52100
Edge Length: 253 mm
Heel Height: 62 mm
Grind: Thin Convex
Handle: Stabilized Bog Oak with Brass
Saya: Leather sheath made by Tony
Price: $700
This knife features a lovely European style blade with a flat spot toward the heel. Tony did an incredible job forging this out of a single piece of steel. His fit and finish is among the very best, and so is his attention to detail. As in the example above, don't let the weight be a cause for concern. It feels agile and capable in the hand. The balance point is right where you want it, in front of the bolster. The blade is very stiff and tapers from the thick integral bolster to a very fine tip. Likewise, the tang tapers the full length of the handle. The blade has a stable patina that I would prefer to leave in place. The handle is perfectly married to the bolster and tang. No proud edges. No shrinking or swelling. No protruding rivets. It feels delightful in my hands but will likely feel too large for those with smaller grips. Everyone has their own preferences, but I would think that those with medium sized hands could find it comfortable and those with large to XL hands might find it truly perfect. I've had this knife for several years and am the original owner and have cared for it well. The microbevel has been sharpened maybe 5 times at most. It's never been thinned and doesn't need it. No chips, dings, or deformations. The grind is thin and convex and goes through most everything. The leather sheath fits the blade perfectly and is a work of art by itself.
. I've struggled to pick what to part with, so I am just posting half the knives that were in my kitchen this afternoon and we'll see where we go from there. Prices are PayPal G&S + shipping in the CONUS. Not looking for trades because I already have a bazzilion knives, but if you have something you really think I might find interesting, you are welcome to suggest it.Evan Antzenberger Honyaki - Full Tang Western SOLD
Weight: 305g
Steel: Vtoku
Edge Length: 252mm
Heel Height: 53mm
Grind: Thin Convex
Handle: Ringed Gidgee
Saya: None
Price: $800
Evan is a highly skilled maker out of France making distinctive honyakis. His work features KU/forging along the spine that give way to wispy hamons. Of the 5 or 6 gyuto's I've owned from Evan, this ties for first place for the best grind. Profile is perfect. Don't let the weight deceive you. Feels nimble and balanced in the hand. The handle is very comfortable but might feel a little small in XL hands. Better for those with small - large mitts. I took a little bit of time cleaning up the blade and refreshing the edge. Still a light scratch here or there, but everything is tight and in excellent condition. Blade still has some oil on it in the pictures.
Got it from Brian here in a trade.
https://www.kitchenknifeforums.com/threads/antzenberger-gyuto.65907/
Original pictures/video from Evan here.
Tony LaSeur Western Integral Chef SOLD
Weight: 350g
Steel: 52100
Edge Length: 253 mm
Heel Height: 62 mm
Grind: Thin Convex
Handle: Stabilized Bog Oak with Brass
Saya: Leather sheath made by Tony
Price: $700
This knife features a lovely European style blade with a flat spot toward the heel. Tony did an incredible job forging this out of a single piece of steel. His fit and finish is among the very best, and so is his attention to detail. As in the example above, don't let the weight be a cause for concern. It feels agile and capable in the hand. The balance point is right where you want it, in front of the bolster. The blade is very stiff and tapers from the thick integral bolster to a very fine tip. Likewise, the tang tapers the full length of the handle. The blade has a stable patina that I would prefer to leave in place. The handle is perfectly married to the bolster and tang. No proud edges. No shrinking or swelling. No protruding rivets. It feels delightful in my hands but will likely feel too large for those with smaller grips. Everyone has their own preferences, but I would think that those with medium sized hands could find it comfortable and those with large to XL hands might find it truly perfect. I've had this knife for several years and am the original owner and have cared for it well. The microbevel has been sharpened maybe 5 times at most. It's never been thinned and doesn't need it. No chips, dings, or deformations. The grind is thin and convex and goes through most everything. The leather sheath fits the blade perfectly and is a work of art by itself.
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