jklip13
Senior Member
- Joined
- Oct 28, 2012
- Messages
- 711
- Reaction score
- 12
This will be the toughest knife to let go of, but at this point its going to have to happen.
I bought this knife a few months ago at the beginning of my training in Japan. It was ordered by by the store almost 10 years ago as a special request. Antler handle scales, Honyaki 300mm, folded carbon steel.
these pictures are the best i can do on an Iphone 5c, forgive me
The spine is thick for an Ashi knife but the edge is still super thin. The tang in the handle is tapered too.
here are the vivid swirls you see in almost no other Honyaki out there
The knife will be shipped from Kyoto and may take me up to 2 weeks to send out as Im always at work during the time the post office is open. I apologize in advance.
I'm asking $3800... I hope no one is offended.
This is a very special knife from a blacksmith who isn't taking orders for even simple Honyaki knives currently. I hope this goes to someone who will take care of it and most importantly enjoy it as much as I did.
P.S. The knife has never been used and still has protective lacquer on it that you may want to take off before using it on food you will eat
I bought this knife a few months ago at the beginning of my training in Japan. It was ordered by by the store almost 10 years ago as a special request. Antler handle scales, Honyaki 300mm, folded carbon steel.
these pictures are the best i can do on an Iphone 5c, forgive me
The spine is thick for an Ashi knife but the edge is still super thin. The tang in the handle is tapered too.
here are the vivid swirls you see in almost no other Honyaki out there
The knife will be shipped from Kyoto and may take me up to 2 weeks to send out as Im always at work during the time the post office is open. I apologize in advance.
I'm asking $3800... I hope no one is offended.
This is a very special knife from a blacksmith who isn't taking orders for even simple Honyaki knives currently. I hope this goes to someone who will take care of it and most importantly enjoy it as much as I did.
P.S. The knife has never been used and still has protective lacquer on it that you may want to take off before using it on food you will eat