Help Identifying a Knife

[adletson]

A guy I work with was a chef for 10+ years and has recently changed careers. He has a large collection of knives that he’s letting me look through to see if I want to buy. Could anyone help me identify this knife? He said he paid $350 new and it’s Aogami super but no other details. Any idea what a reasonable price would be? Thanks for any help!

 

[blokey]

Need better pic of the Kanji, I can read the first two as Echizen 越前

 

[tim huang]

A guy I work with was a chef for 10+ years and has recently changed careers. He has a large collection of knives that he’s letting me look through to see if I want to buy. Could anyone help me identify this knife? He said he paid $350 new and it’s Aogami super but no other details. Any idea what a reasonable price would be? Thanks for any help! View attachment 177017

IKEDA TAKUMI
student of anryu

 

[Benuser]

I would avoid Damascus as it makes decent sharpening fastidious. As good sharpening involves some thinning behind the edge the Damascus pattern gets scratched. To make it look nice again you should work with different grits of sandpaper and eventually an etching agent. A lot of work for a simple sharpening. If it has only been sharpened at the very edge I expect it to have become far too thick behind the edge.