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- Jul 21, 2015
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My wife and I are prepping for a potential big move next year, so I'm starting to go through my collection and make some tough choices. Shipping included CONUS. International buyers can contact me and we can talk, but US/CAN preferred, sorry.
Konosuke Fujiyama 270 gyuto, 265x58mm, Blue 2 ironclad- $510
I’ll be blunt: I’ve never been a Konosuke fan. I think a lot of their offerings are overpriced OEM and while I thought the old Fujiyama lines were quality, they never really clicked with me. The newer runs of Kono Fuji, though, are stellar. This example is a nimble slayer. I have nothing bad to say about it and selling it hurts a little. I’ll buy another if I’m in the position to acquire one once things have fallen into place.
https://drive.google.com/drive/folders/1sR0BEbUxMtsSXao4YcOBt0n8Vyqp_f_d?usp=sharing
Goko Hamono White 1 Monosteel 240+270mm Gyutos
270x57- $450
240x54- $390
Both: $800
This dentokougeishi forged, white 1 mono-steel line are exactly the kind of knife I normally keep clear of with a 40ft pole. Laser-ish, Japanese made western handle, thinner spine….except it all somehow works and works superbly. The handle is best in its class in terms of comfort out of any stock Japanese westerns I’ve tried, the steel is phenomenal, and the grind is just convex enough to help balance out the laser traits I normally dislike. I don’t mind the unfinished blade, although I’m sure some people would, but if I was still cooking and not butchering I could see these being my daily drivers. (The 270 comes with an Edro saya, thrown in at no cost.)
https://drive.google.com/drive/folders/1GFxmxnOmvGUnZHZCisxJ2T2ceXdEatYk?usp=sharinghttps://drive.google.com/drive/folders/1vk8LzpZ_yd5ttAQQO7H7PqFH7fCAqoDq?usp=sharing
Sobakiri 275mm, White 1 KU- $300
Got this from JNS a year or two ago. It's rustic, but the grind seems excellent and not a spot of reactivity thus far.
https://drive.google.com/drive/folders/1ttcXGB5zdNxKcxRwEgZWPr3KFjeF4oA3?usp=sharing
Butchery Set- $170
In this set are a Munetoshi butcher, a Kanehide filet knife, and a unknown Japanese slicer. I’d like to sell these as butchery knives as a set because I think they complement each other and because I’m not a fan of juggling lots of small boxes.
-This Munetoshi butcher has seen some work, but nothing egregious. It has an osage orange handle which I made, burnt, and installed. It was the first handle I ever made and not my best work (the install wasn’t fitted as well as it could have been, wood has some blemishes, etc), but it’s comfortable and does the job. Won't hurt my feelings if you knock it off and install something else.
-This Kanehide filet/boning knife is a great semi-stainless blade. It’s at its best preparing fish, taking off silverskin, and slicing primals. You could use it on chicken and turkey as well once you get used to it.
-Slicer- This is single bevel slicer that I honestly don't know what it is. It's flexible, but shaped like a sushi knife, and it has a cheap handle and plastic ferrule. I've used it for shaving cured hams and making slicing boneless ra/cooked meat. Pretty much a freebie since I couldn't really in good conscious sell it for more than handful of dollars. Works great for what it's capable of though.
https://drive.google.com/drive/folders/1kL_kp0a2MOMyZINz3uOCQNI32RWGBjrU?usp=sharing
Watanabe 165 Stainless Clad KU Santoku- $130
Got it for my wife. She prefers the beater nakiri. Barely used.
https://drive.google.com/drive/folders/1X-mIm6GVi3Gb0L6khGuMTtnAy5WmAAhA?usp=sharing
Watanabe 270 Gyuto KU- $515
275x60mm
A big beast of a blade. I've barely touched it aside from beginning to smooth out the bevels. I never finished, they don't look bad at all, but they are visually a little less perfect than the stock sandblast.
https://drive.google.com/drive/folders/1cMO24UWaniB_QGlJtvvkQm1RT8StQIu1?usp=sharing
Konosuke Fujiyama 270 gyuto, 265x58mm, Blue 2 ironclad- $510
I’ll be blunt: I’ve never been a Konosuke fan. I think a lot of their offerings are overpriced OEM and while I thought the old Fujiyama lines were quality, they never really clicked with me. The newer runs of Kono Fuji, though, are stellar. This example is a nimble slayer. I have nothing bad to say about it and selling it hurts a little. I’ll buy another if I’m in the position to acquire one once things have fallen into place.
https://drive.google.com/drive/folders/1sR0BEbUxMtsSXao4YcOBt0n8Vyqp_f_d?usp=sharing
Goko Hamono White 1 Monosteel 240+270mm Gyutos
270x57- $450
240x54- $390
Both: $800
This dentokougeishi forged, white 1 mono-steel line are exactly the kind of knife I normally keep clear of with a 40ft pole. Laser-ish, Japanese made western handle, thinner spine….except it all somehow works and works superbly. The handle is best in its class in terms of comfort out of any stock Japanese westerns I’ve tried, the steel is phenomenal, and the grind is just convex enough to help balance out the laser traits I normally dislike. I don’t mind the unfinished blade, although I’m sure some people would, but if I was still cooking and not butchering I could see these being my daily drivers. (The 270 comes with an Edro saya, thrown in at no cost.)
https://drive.google.com/drive/folders/1GFxmxnOmvGUnZHZCisxJ2T2ceXdEatYk?usp=sharinghttps://drive.google.com/drive/folders/1vk8LzpZ_yd5ttAQQO7H7PqFH7fCAqoDq?usp=sharing
Sobakiri 275mm, White 1 KU- $300
Got this from JNS a year or two ago. It's rustic, but the grind seems excellent and not a spot of reactivity thus far.
https://drive.google.com/drive/folders/1ttcXGB5zdNxKcxRwEgZWPr3KFjeF4oA3?usp=sharing
Butchery Set- $170
In this set are a Munetoshi butcher, a Kanehide filet knife, and a unknown Japanese slicer. I’d like to sell these as butchery knives as a set because I think they complement each other and because I’m not a fan of juggling lots of small boxes.
-This Munetoshi butcher has seen some work, but nothing egregious. It has an osage orange handle which I made, burnt, and installed. It was the first handle I ever made and not my best work (the install wasn’t fitted as well as it could have been, wood has some blemishes, etc), but it’s comfortable and does the job. Won't hurt my feelings if you knock it off and install something else.
-This Kanehide filet/boning knife is a great semi-stainless blade. It’s at its best preparing fish, taking off silverskin, and slicing primals. You could use it on chicken and turkey as well once you get used to it.
-Slicer- This is single bevel slicer that I honestly don't know what it is. It's flexible, but shaped like a sushi knife, and it has a cheap handle and plastic ferrule. I've used it for shaving cured hams and making slicing boneless ra/cooked meat. Pretty much a freebie since I couldn't really in good conscious sell it for more than handful of dollars. Works great for what it's capable of though.
https://drive.google.com/drive/folders/1kL_kp0a2MOMyZINz3uOCQNI32RWGBjrU?usp=sharing
Watanabe 165 Stainless Clad KU Santoku- $130
Got it for my wife. She prefers the beater nakiri. Barely used.
https://drive.google.com/drive/folders/1X-mIm6GVi3Gb0L6khGuMTtnAy5WmAAhA?usp=sharing
Watanabe 270 Gyuto KU- $515
275x60mm
A big beast of a blade. I've barely touched it aside from beginning to smooth out the bevels. I never finished, they don't look bad at all, but they are visually a little less perfect than the stock sandblast.
https://drive.google.com/drive/folders/1cMO24UWaniB_QGlJtvvkQm1RT8StQIu1?usp=sharing
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