All items are listed with Canadian/ConUS shipping. Not sure at the moment about shipping elsewhere in the world, PM and we can talk. Payment via Paypal in Canadian dollars - USD values listed as best estimates using the Visa exchange tool. Local pickups (Toronto area), get discounted the shipping
Mazaki 170mm Nakiri -$250 CDN (~$186USD) $230 CDN (~$172 USD)
Keep thinking I want a nakiri and thought this heavier one might do the trick. However not gelling with me so going to move it. Did three meal prep with it (carrot, onions, celery, garlic and potatoes) so it has a bit of patina on it. I can try to take it off, but probably better if you do it yourself. There is a small dent in the box, which is how I received it. Edge is untouched by me.
Misono 195mm Lefty Swedish Steel Gyuto $130CDN (~$97USD)
Had this for a couple of years, and just brought it home from the cottage on the first of the season trip. Balance is at the curve of the bolster, and I've gotten less tolerant of handle heavy knives, so it needs to go. When I first got it, I forced a hot vinegar patina on it and it has just developed from there. As a result, there is no colouring of onions and it can stay wet for a bit without issue. Note if you take the patina off, the forcing process seem to have taking the colouring of the Misono letter on the blade. Been sharpened two or three times, and was just sharpened on Shapton Pro 1K and Glass 6K
TF 150x36 Nashiji Petty $100CDN (~$75USD) **SOLD**
Bought this and enjoyed using it. However I've ended up only using it for trimming things like tenderloin and bought a boning knife for that task so it is sitting unused. It came like a wide bevel knife, so I've tried doing some work on it - I tried flattening the bevels (as there was low/high spots), polished it up (mostly, still some scratches), and then etched the edge. It was just sharpened on the Shapton Pro 1K and Glass 6K. I can probably find a use for if it doesn't sell, but my rule is knives have to fit on the rack, and this is just taking up space for something else for me to try. Comes with box and TF towel-like thingy that shipped with it originally.
Mazaki 170mm Nakiri -
Keep thinking I want a nakiri and thought this heavier one might do the trick. However not gelling with me so going to move it. Did three meal prep with it (carrot, onions, celery, garlic and potatoes) so it has a bit of patina on it. I can try to take it off, but probably better if you do it yourself. There is a small dent in the box, which is how I received it. Edge is untouched by me.
Misono 195mm Lefty Swedish Steel Gyuto $130CDN (~$97USD)
Had this for a couple of years, and just brought it home from the cottage on the first of the season trip. Balance is at the curve of the bolster, and I've gotten less tolerant of handle heavy knives, so it needs to go. When I first got it, I forced a hot vinegar patina on it and it has just developed from there. As a result, there is no colouring of onions and it can stay wet for a bit without issue. Note if you take the patina off, the forcing process seem to have taking the colouring of the Misono letter on the blade. Been sharpened two or three times, and was just sharpened on Shapton Pro 1K and Glass 6K
Bought this and enjoyed using it. However I've ended up only using it for trimming things like tenderloin and bought a boning knife for that task so it is sitting unused. It came like a wide bevel knife, so I've tried doing some work on it - I tried flattening the bevels (as there was low/high spots), polished it up (mostly, still some scratches), and then etched the edge. It was just sharpened on the Shapton Pro 1K and Glass 6K. I can probably find a use for if it doesn't sell, but my rule is knives have to fit on the rack, and this is just taking up space for something else for me to try. Comes with box and TF towel-like thingy that shipped with it originally.
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