So, I have a few old work knives I've outgrown that I'm looking to give away to cooks who might be in need of starter J-knives and don't might getting used knives, warts and all. All of these are more than serviceable, but all have seen use inside a restaurant kitchen, so they aren't lookers. I've got 3 270mm gyutos: a Misono UX-10 with scuffs and scratches; a Kikuichi Carbon Elite with a patina, some scuffs, and a slightly flatter profile than I seem to remember it coming with (let's say I meant to do that- in any event, I love this knife); and a Suisin High Carbon with a patina and a new tip courtesy of a run-in with a concrete floor. Pics at https://instagram.com/p/BSO_MvdA8F1/ . Also up for grabs is a Fujiwara FKM honesuki, and a truly ...something... Tojiro white steel 240 k-tip gyuto in all its project knife glory. Anyone know a cook who'd appreciate these? They've all served me well, so good homes are a must. CONUS only, please.