Hello,
I am selling a Tsubaya Nakagawa x Takada No Hamono (or Kikuchiyo x Yohei) ginsan 240mm gyuto. I bought this knife around 1.5 years ago from this thread:
https://www.kitchenknifeforums.com/...yo-yohei-ginsan-240mm-gyuto-price-drop.55548/
The knife was unused when I bought it. I have used it and sharpened it. I have tried to keep sharpening to a minimum because it was my nicest/most expensive knife until very recently. The out of the box edge microchipped more than any other knife I have used (even ones thinner at/behind the edge). I sharpened enough to get the microchips out and since then, I have touched up the edge a couple of times with a few edge leading stokes on stones. There are some very light scratches from normal use. I have included pictures of these scratches. It looks like the glue between the ferrule and handle body isn’t continuous, but looking at the previous sale thread, it is possible that this is how the handle came. I have also included a picture of this.
This knife has a nicely done, even convex grind that smoothly tapers to the edge. The knife offers surprisingly good food release for its thinness. This knife isn’t the best with really dense, wet foods (because of the mirror polish on/around the core steel, I think), but it generally cuts nicely with most ingredients.
Specs:
225mm X 46mm
171 g
Spine thickness at handle/heel/middle/1cm from tip: 3.3mm/3.1mm/2.5mm/0.9mm-1mm
Handle: Rosewood with pakka wood ferrule
Balance point: at first kanji, right at my pinch grip
Stainless clad ginsan
Price:$375 $350 $320 shipped CONUS PayPal G&S
Send me a PM or leave a message here if you are interested or if you have a question. Thanks!
I am selling a Tsubaya Nakagawa x Takada No Hamono (or Kikuchiyo x Yohei) ginsan 240mm gyuto. I bought this knife around 1.5 years ago from this thread:
https://www.kitchenknifeforums.com/...yo-yohei-ginsan-240mm-gyuto-price-drop.55548/
The knife was unused when I bought it. I have used it and sharpened it. I have tried to keep sharpening to a minimum because it was my nicest/most expensive knife until very recently. The out of the box edge microchipped more than any other knife I have used (even ones thinner at/behind the edge). I sharpened enough to get the microchips out and since then, I have touched up the edge a couple of times with a few edge leading stokes on stones. There are some very light scratches from normal use. I have included pictures of these scratches. It looks like the glue between the ferrule and handle body isn’t continuous, but looking at the previous sale thread, it is possible that this is how the handle came. I have also included a picture of this.
This knife has a nicely done, even convex grind that smoothly tapers to the edge. The knife offers surprisingly good food release for its thinness. This knife isn’t the best with really dense, wet foods (because of the mirror polish on/around the core steel, I think), but it generally cuts nicely with most ingredients.
Specs:
225mm X 46mm
171 g
Spine thickness at handle/heel/middle/1cm from tip: 3.3mm/3.1mm/2.5mm/0.9mm-1mm
Handle: Rosewood with pakka wood ferrule
Balance point: at first kanji, right at my pinch grip
Stainless clad ginsan
Price:
Send me a PM or leave a message here if you are interested or if you have a question. Thanks!
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