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WTS Two carbons knives for sale: Wakui & Masamoto KS

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I'm organising the knives stash and going to put a few more knives up for sale.

First is a recent purchase, Wakui gyuto from JNS. Catch and release, used a couple of times, I just removed the patina, no sharpening.

This blade is a beast, 245x60, 320g. This blade has great polishing potential hidden under that hairline finish, with the sexy clad line. I just don't have the time to reveal its beauty.

Asking for 300usd plus shipping.

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Second is a Masamoto KS gyuto 300, it's an old stock with those stamped kanji. Used and patina removed, in mint condition.

Specs: 305 x 60mm, 247g.

Asking for 550usd plus shipping. One photo is attached in the original post. More photos are in the comment.




To be continued...
 

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Oh ya dude I’m just saying it’s surprisingly big. It’s super tall so it’s got no wedging issues. It’s almost like a tank Gyuto, cuz it reminds me a lot of my tinker tank just longer
Wait so you're saying this one has little wedging issues? From reading your Mazaki comment I thought you meant this knife is a wedge monster.
 
Oh ya dude I’m just saying it’s surprisingly big. It’s super tall so it’s got no wedging issues. It’s almost like a tank Gyuto, cuz it reminds me a lot of my tinker tank just longer
I haven't used Mazaki a lot but I think they are very different in grind, this one reminds me of Kato WH, but beefier.
 
I got one of these 240s secondhand last week. Still need to test it more, but I can say the grind is really well executed, very even convexing. Spine and choil are not polished, but aggressively rounded and comfortable. You can tell lots of attention to detail went into making these knives. And the choil on this one looks nicer than mine.
 
More photos of the masamoto
 

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I'm organising the knives stash and going to put a few more knives up for sale.

First is a recent purchase, Wakui gyuto from JNS. Catch and release, used a couple of times, I just removed the patina, no sharpening.

This blade is a beast, 245x60, 320g. This blade has great polishing potential hidden under that hairline finish, with the sexy clad line. I just don't have the time to reveal its beauty.

Asking for 300usd plus shipping.

-----------------------------------------

Second is a Masamoto KS gyuto 300, it's an old stock with those stamped kanji. Used and patina removed, in mint condition.

Specs: 305 x 60mm, 247g.

Asking for 550usd plus shipping. One photo is attached in the original post. More photos are in the comment.




To be continued...
PM'd
 
I don't suppose you're coming to the EU anytime soon?
 
Yeah but you're still likely to end up paying about a hundred euros more simply based on customs costs. And I'm not sure you realize how stupid expensive shipping to EU would be for you?
Honestly I don't understand how it hasn't sold yet, it's a bargain.
 
Yeah but you're still likely to end up paying about a hundred euros more simply based on customs costs. And I'm not sure you realize how stupid expensive shipping to EU would be for you?
Honestly I don't understand how it hasn't sold yet, it's a bargain.
Thank you. Shipping to EU is about same rate as to elsewhere. But sorry for the high customs you guys pay.
 
Yeah it's not your fault... just kinda makes transatlantic selling a bit of a problem since the final cost always ends up being a lot higher, even on really good deals.
Would I be right in assuming that, due to the height & being monosteel, this thing is quite stiff and would therefore make just about the ultimate 300mm slicer? :)
 
Yeah it's not your fault... just kinda makes transatlantic selling a bit of a problem since the final cost always ends up being a lot higher, even on really good deals.
Would I be right in assuming that, due to the height & being monosteel, this thing is quite stiff and would therefore make just about the ultimate 300mm slicer?

Yeah, this knife is thinner than sanmai, it is long and wide yet not hefty, feels like holding a 240 sanmai knife. And yes, the profile of KS gyutos are great slicers, for roast meat and big watermelon.
 
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