Hey all,
It’s been a long time since I quit cooking professionally and I still have a lot of gear that is sitting unused, so I’m going to fire sale everything for half or more off what I paid to clear out some much needed space for when the girl and her kid move in. Everything will be sold as is and I will be as transparent as possible with condition. Knives not including a saya will come with a kydex cork edge guard. Prices include shipping CONUS.
Yamamoto 270mm Sujihiki Aogami Super - $250
275x55mm
248g
This is basically new. I think it was used for a single banquet to slice and plate tri-tip. It’s my perfect suji. Great steel, no flex, and just a hair longer than 270. I just have no occasion to use it as someone mostly veg these days. Touched up the initial edge once on arrival on a natural stone. JoBone handle.
K Sabatier Tartine 12” Bread Stainless - $70 SOLD!
300x27mm
173g
My favorite bread knife for softer things, but works well on everything. Mostly used on croissants and like new. It don’t think these are made anymore.
Mazaki 270mm Gyuto Shirogami #2 - $250 SOLD!
275x54mm
337g
2019 version. It has been thinned a bunch and sharpened plenty. Was in the regular rotation professionally until I worked out that 255 is about my gyuto limit. Custom ironwood saya and handle by Evert. Saya shows signs of use doing its job protecting the blade.
It’s been a long time since I quit cooking professionally and I still have a lot of gear that is sitting unused, so I’m going to fire sale everything for half or more off what I paid to clear out some much needed space for when the girl and her kid move in. Everything will be sold as is and I will be as transparent as possible with condition. Knives not including a saya will come with a kydex cork edge guard. Prices include shipping CONUS.
Yamamoto 270mm Sujihiki Aogami Super - $250
275x55mm
248g
This is basically new. I think it was used for a single banquet to slice and plate tri-tip. It’s my perfect suji. Great steel, no flex, and just a hair longer than 270. I just have no occasion to use it as someone mostly veg these days. Touched up the initial edge once on arrival on a natural stone. JoBone handle.
300x27mm
173g
My favorite bread knife for softer things, but works well on everything. Mostly used on croissants and like new. It don’t think these are made anymore.
275x54mm
337g
2019 version. It has been thinned a bunch and sharpened plenty. Was in the regular rotation professionally until I worked out that 255 is about my gyuto limit. Custom ironwood saya and handle by Evert. Saya shows signs of use doing its job protecting the blade.
Last edited:
