I am cleaning out knives I don't use and trying to allocate funds for another project. The knives are in pretty good shape, though a perfectionist will find minor things that I'll mention. These are priced pretty fairly and none are "fixer uppers".
Ichinomon/Itinomonn 165mm kurouchi nakiri: $100
Good shape, cut a total of one carrot and put away. One side has a minor scuff in the kurouchi and arrived that way from JNS, and the exposed cladding has a few little water oxidation spots that don't qualify as rust or patina, and can be cleaned up without trouble. Otherwise pretty much new and unsharpened I think. Standard (ho) right-handed D handle.
Takeda 165mm classic AS nakiri: $200
This was like $260 or something when I got it. I used it a bit and also thinned the bevel a little to improve the cutting ability, though the knife is clearly one of his thinner models already. One side has some patina where the kurouchi near the tip has worn a little thinner from playing in mud, but the KU is in very good shape overall and the knife is a fine cutter.
Fujiwara Teruyasu Maboroshi no Meito (midrange) 195mm gyuto: $160
I got this knife thinking I might play with it as a regrind project or something, but it just never panned out. Took a few photos of the knife, tried it out on a few veggies, and then put it away. Don't have time to make a project out of it nowadays. Basically new unsharpened condition. Basic ho handle, no finger rest. Comes with a cheap generic saya.
Kochi stainless-clad Kurouchi 240mm gyuto: $260
This knife has been used only on a tiny handful of vegetables for testing and is basically in new condition. Seems a very good knife, but I cannot really use a 240 in my kitchen.
If you combine items, I can offer a 10% discount, as I hate hunting down boxes.
All prices include worldwide shipping, but I might require a few days to get it all lined up at the post office.
Ichinomon/Itinomonn 165mm kurouchi nakiri: $100
Good shape, cut a total of one carrot and put away. One side has a minor scuff in the kurouchi and arrived that way from JNS, and the exposed cladding has a few little water oxidation spots that don't qualify as rust or patina, and can be cleaned up without trouble. Otherwise pretty much new and unsharpened I think. Standard (ho) right-handed D handle.
Takeda 165mm classic AS nakiri: $200
This was like $260 or something when I got it. I used it a bit and also thinned the bevel a little to improve the cutting ability, though the knife is clearly one of his thinner models already. One side has some patina where the kurouchi near the tip has worn a little thinner from playing in mud, but the KU is in very good shape overall and the knife is a fine cutter.
Fujiwara Teruyasu Maboroshi no Meito (midrange) 195mm gyuto: $160
I got this knife thinking I might play with it as a regrind project or something, but it just never panned out. Took a few photos of the knife, tried it out on a few veggies, and then put it away. Don't have time to make a project out of it nowadays. Basically new unsharpened condition. Basic ho handle, no finger rest. Comes with a cheap generic saya.
Kochi stainless-clad Kurouchi 240mm gyuto: $260
This knife has been used only on a tiny handful of vegetables for testing and is basically in new condition. Seems a very good knife, but I cannot really use a 240 in my kitchen.
If you combine items, I can offer a 10% discount, as I hate hunting down boxes.
All prices include worldwide shipping, but I might require a few days to get it all lined up at the post office.
