Robert Lavacca
Senior Member
Hey guys, hope all is well. Money is tight and I need to re-evaluate my place in this hobby. As a pro, I find myself reaching for less expensive knives and mostly SS clad or stainless. I would keep these regardless because Jiro’s work is special to me. However, my financial situation is more important.
These two have never seen a pro environment. In fact, I’ve barely used them because in the middle of the pandemic I was transferred instead of losing my job. The cooks at this account can’t be trusted.
1) Jiro yo 270 (#133) $915
Jiro Tsuchime Yo Gyuto 270mm Tagayasan Handle (#133)
This knife was purchased from another forum member who had used it once to slice steak. I used this knife once myself on Christmas. I always meant to have a saya made, and told myself after that, I would use it more. I used a fingerstone very lightly after the night I used it to remove the patina. The blade was oiled and put away. This thing is an absolute beast. I’m pretty sure this was the first yo 270 jiro made. I remember because I was amazed by this knife and almost bought it from strata. This thing is huge but no where near as heavy as it looks. The grind is awesome, very thin behind the edge, especially because it’s so tall. The specs from hitohira are correct. I know the forum member didn’t sharpen this guy and I definitely have not. Attached are photos of the knife now. The knife will come with the box and Jiro card. Price is shipped CONUS.
2) Jiro wa nakiri 180 $675 (#148)
Jiro Tsuchime Wa Nakiri 180mm Taihei Tagayasan Handle (#148)
This nakiri I purchased myself from Paul at ProTooling. This one has sadly only been used once as well on Thanksgiving. Same deal with the saya. The plan was eventually to build a Jiro set, but you know.. This is a really sweet nakiri. More of a lighter workhorse grind and not as thin behind the edge as the gyuto. This nakiri came with the most pointy tip ever. I expressed my concerns with Paul and he told me that his in house sharpener usually recommends customers round the tip slightly. I’m telling you, this tip was begging to chip off. I felt it when I used it the one time. Since I was planning on keeping this, I took the finest stone I have, and ever so slightly rounded the tip. Should be good. After I rounded the tip, I put an edge on it with a chosera 3k and mikawa nagura. Same deal with the box and Jiro card. This thing has really great measurements for a 180 nakiri. Almost like a mini cleaver. Price is CONUS.
These two have never seen a pro environment. In fact, I’ve barely used them because in the middle of the pandemic I was transferred instead of losing my job. The cooks at this account can’t be trusted.
1) Jiro yo 270 (#133) $915
Jiro Tsuchime Yo Gyuto 270mm Tagayasan Handle (#133)
This knife was purchased from another forum member who had used it once to slice steak. I used this knife once myself on Christmas. I always meant to have a saya made, and told myself after that, I would use it more. I used a fingerstone very lightly after the night I used it to remove the patina. The blade was oiled and put away. This thing is an absolute beast. I’m pretty sure this was the first yo 270 jiro made. I remember because I was amazed by this knife and almost bought it from strata. This thing is huge but no where near as heavy as it looks. The grind is awesome, very thin behind the edge, especially because it’s so tall. The specs from hitohira are correct. I know the forum member didn’t sharpen this guy and I definitely have not. Attached are photos of the knife now. The knife will come with the box and Jiro card. Price is shipped CONUS.
2) Jiro wa nakiri 180 $675 (#148)
Jiro Tsuchime Wa Nakiri 180mm Taihei Tagayasan Handle (#148)
This nakiri I purchased myself from Paul at ProTooling. This one has sadly only been used once as well on Thanksgiving. Same deal with the saya. The plan was eventually to build a Jiro set, but you know.. This is a really sweet nakiri. More of a lighter workhorse grind and not as thin behind the edge as the gyuto. This nakiri came with the most pointy tip ever. I expressed my concerns with Paul and he told me that his in house sharpener usually recommends customers round the tip slightly. I’m telling you, this tip was begging to chip off. I felt it when I used it the one time. Since I was planning on keeping this, I took the finest stone I have, and ever so slightly rounded the tip. Should be good. After I rounded the tip, I put an edge on it with a chosera 3k and mikawa nagura. Same deal with the box and Jiro card. This thing has really great measurements for a 180 nakiri. Almost like a mini cleaver. Price is CONUS.
Attachments
-
2387B8BF-FDE6-4211-A32E-1AD4662E6D96.jpeg -
00F18333-572C-4C75-9C48-0ECF7777B1CF.jpeg -
7717BFB8-69D6-4868-B7AC-D2005410B950.jpeg -
FDA67514-FFE3-4A95-A848-0C41CDCBA38A.jpeg -
3950A95D-C304-4F3B-875B-8EF6C3BA49B0.jpeg -
459C36C0-98E8-459A-A8FB-7919ADEC336C.jpeg -
184DF337-0AA2-4C27-BD88-0B6B1E01E7D7.jpeg -
1839AF65-3757-44E3-9AE5-6612E05B265F.jpeg -
BE7D45DB-38CB-4D59-A903-8A4E733BCF81.jpeg -
9FB499C7-14C7-4582-9F34-02E3D2F6B7C6.jpeg
