Knives and specs
Hey all, four (4) knives for sale in order to fund incoming work. If I mispriced something, then let me know. As always, working chefs (with a picture in the kitchen) get 10% off asking price. Asking prices are shipped CONUS. Int’l buyers assume cost of shipping and insurance, minus $15.
These are all knives I like very much, and will buy again once I graduate and have gainful employment again. In the meantime, need to fulfil my financial obligation to the Massdrop. The new kiri box is really going to set me back... (joking, come on now).
Gesshin Ginga 270 Stainless sujihiki; $290 $270 sold
Bought from JKI ($320, saya comes standard). Never sharpened. Very nice ho wood handle. I know it sounds crazy to say it, but it’s much nicer than the average ho handle. It’s got a rounded bottom, very crisp corners (bolster too). Great F&F, cuts like a laser should.
Edit: reduced to be better in line with other site's pricing.
Mazaki 210 kasumi gyuto White 2/iron; $240 $230 sold
Bought from PDX Knife House ($275 w/ extra saya). Never sharpened. Keyaki handle with seamless transition to bolster. Comes with saya. Thin behind the edge, quite good food release, and avoids wedging quite well. Good distal taper, and finished on stones, so the bevels have a nice even grind.
Edit: reduced to be better in line with other site's pricing.
Masashi 240 gyuto SLD/stainless, new tip; $240 sold
Bought from Aframes ($275, saya comes standard). Sharpened once. Very grippy bunt chestnut handle. Comes with saya.
My friend tapped the edge of the sink washing it, and I’ve shown this in the photos, and the video to illustrate while cutting. I find that it still cuts herbs without any problem with the weight of the knife alone, no accordion cuts. Hopefully you have the same results.
Hinoura aogami super (AS)/stainless clad petty; $190 $145 sold
Bought from EE ($225), no saya. Never sharpened. Cuts really nicely, doesn’t wedge too badly in apples (its primary use in my kitchen), releases food quite well. Thin behind the edge with some distal taper. I got this as a petty with knuckle clearance, that holds up well to acidic foods, and it does both well for me.
Edit: reduced to be better in line with other site's pricing.
Hey all, four (4) knives for sale in order to fund incoming work. If I mispriced something, then let me know. As always, working chefs (with a picture in the kitchen) get 10% off asking price. Asking prices are shipped CONUS. Int’l buyers assume cost of shipping and insurance, minus $15.
These are all knives I like very much, and will buy again once I graduate and have gainful employment again. In the meantime, need to fulfil my financial obligation to the Massdrop. The new kiri box is really going to set me back... (joking, come on now).
Gesshin Ginga 270 Stainless sujihiki; $
Bought from JKI ($320, saya comes standard). Never sharpened. Very nice ho wood handle. I know it sounds crazy to say it, but it’s much nicer than the average ho handle. It’s got a rounded bottom, very crisp corners (bolster too). Great F&F, cuts like a laser should.
Edit: reduced to be better in line with other site's pricing.
Mazaki 210 kasumi gyuto White 2/iron; $
Bought from PDX Knife House ($275 w/ extra saya). Never sharpened. Keyaki handle with seamless transition to bolster. Comes with saya. Thin behind the edge, quite good food release, and avoids wedging quite well. Good distal taper, and finished on stones, so the bevels have a nice even grind.
Edit: reduced to be better in line with other site's pricing.
Bought from Aframes ($275, saya comes standard). Sharpened once. Very grippy bunt chestnut handle. Comes with saya.
My friend tapped the edge of the sink washing it, and I’ve shown this in the photos, and the video to illustrate while cutting. I find that it still cuts herbs without any problem with the weight of the knife alone, no accordion cuts. Hopefully you have the same results.
Hinoura aogami super (AS)/stainless clad petty; $
Bought from EE ($225), no saya. Never sharpened. Cuts really nicely, doesn’t wedge too badly in apples (its primary use in my kitchen), releases food quite well. Thin behind the edge with some distal taper. I got this as a petty with knuckle clearance, that holds up well to acidic foods, and it does both well for me.
Edit: reduced to be better in line with other site's pricing.
| Knifemaker | Type | Steel | Construction | Cutting Edge Length (mm) | Height (mm) | Thick @ heel (mm) | Weight (g) |
| Gesshin Ginga | Sujihiki | Stainless | Monosteel | 263 | 37.5 | 2.33 | 117 |
| Masashi | Gyuto | SLD | Stainless clad | 241 | 56 | ||
| Mazaki | Gyuto | White #2 | Iron clad | 220 | 55 | 4.45 | 177 |
| Mutsumi Hinoura | Petty | Aogami Super | Stainless clad | 150 | 38 | 2.8 | 175 |
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