What reason used when let go good knives?

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ma_sha1

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Interested in hearing your thought process when letting go.

I’ve let go some really good knives, i have to come up with a reason or excuses some times nothing wrong with the knife:

> Kato WH 210 - too much funds tied up.
> Shigefusa Kasumi 210 - lost cutting test to Toyama
> Shigefusa 165mm KU - pig with lipsticks
> Mazaki 210 - lost cutting test to Toyama
> Toyama 210 stainless-clad - No patina
> Toyama 210 Damascus - Similar but 2x price than Tanaka Sekiso B2 Damascus
> Marko 220 WH 52100 - overly reactive
> Marko 210 AEB-L KS - low heel height
> Anryo 210 KU hammered - L heel height
> Kippington w2 210 - used too much, & profile
> Zen damasks 210 - 1st custom handle I made had flaws
> Youshi 180 white 1 - low heel height
> Kurosaki 180 AS KU - boring w/o Fujin
 
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A . to make space for new knives,

B . to eliminate redundancies in my collection,

C . to move knives that I don't use
 
It’s best if you use your reason as the title of the BST post. e.g.

“thinning the herd”

or

“Don’t use this knife anymore”

If they really want to know what you’re selling, they can click on the link.
 
this is strange, as marko 52100 is not very reactive at all where as shigefusa is EXTREMELY reactive.

my reasoning for getting rid of knives: i dont use it enough, or i dont like it, or i am upgrading
 
panda said:
this is strange, as marko 52100 is not very reactive at all where as shigefusa is EXTREMELY reactive.

my reasoning for getting rid of knives: i dont use it enough, or i dont like it, or i am upgrading
Click to expand...

does don’t like it include “i’m tired of it and want something new in my life”?
 
panda said:
this is strange, as marko 52100 is not very reactive at all where as shigefusa is EXTREMELY reactive.
Click to expand...

Mine was the most reactive knife I have, turns slight orange when I just look at it funny. But like I said, could be an excuse because I could have forced a patina on it.
 
270 Takeda gyuto - gave to a chef friend going through a hard time
270 Devin Thomas suji - found that I don't care for flexibility in a suji
?? kamagata usuba - stopped trying to convince myself I would learn the necessary technique
Hiromoto AS - third man out once I had Tadatsuna and Zakuri gyutos
Tanaka ginsanko - did not like the handle I'd cheaped out on, sold to coworker who was getting into custom handles
Takeda bunka - wasn't cooking much at home, preferred longer knives at work
240 Tojiro (first knife purchase) - gave away to a young cook
 
Knives sold since early Spring 2019:

Yoshihiro western 240: too handle heavy
Misono UX-10: too handle heavy, hated the steel
Shun boning knife: blah
Shun 8'' chef: blah
Ginga 210: too sticky, not tall enough
Kochi 240: kurouchi too rough on my left hand during fast chops.
CCK 1303: too crappy looking
Watanabe 240: wanted to try something new, profile not perfect, too tall
Mazaki 240: seemed cheaper to me, too tall, performance didn't suit me
Akebono K-tip 240: not thin enough BTE for me... i want everything to be fragile
Akebono 240: crappy ebony handle...
Uraku White #2 150 petty: didn't have a use for it... stainless better in that size
Gengetsu 210: not tall enough, a little too light for me, profile a little too flat
Mazaki 180 petty: just couldn't love it. not sure why
Shihan 150 petty: convex grind was so not me.
Tojiro honesuki: wanted something that would sharpen more easily.
Carter Funayuki: didn't really need something of that size.
Catcheside nakiri: too heavy for me
Catcheside 180 gyuto: profile wasn't perfect for me, otherwise fantastic.
Ginga 240: wanted to try something new
Ikeda 240: wanted a thinner tip
Mizuno KS: temporary insanity

Really, though, the reason for every one of these sales is "it's an awesome knife, but I want to try something else."
 
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ian said:
Knives sold since early Spring 2019:

Yoshihiro western 240: too handle heavy
Misono UX-10: too handle heavy, hated the steel
Shun boning knife: blah
Shun 8'' chef: blah
Ginga 210: too sticky, not tall enough
Kochi 240: kurouchi too rough on my left hand during fast chops.
CCK 1303: too crappy looking
Watanabe 240: wanted to try something new, profile not perfect, too tall
Mazaki 240: seemed cheaper to me, too tall, performance didn't suit me
Akebono K-tip 240: not thin enough BTE for me... i want everything to be fragile
Akebono 240: crappy ebony handle...
Uraku White #2 150 petty: didn't have a use for it... stainless better in that size
Gengetsu 210: not tall enough, a little too light for me, profile a little too flat
Mazaki 180 petty: just couldn't love it. not sure why
Shihan 150 petty: convex grind was so not me.
Tojiro honesuki: wanted something that would sharpen more easily.
Carter Funayuki: didn't really need something of that size.
Catcheside nakiri: too heavy for me
Catcheside 180 gyuto: profile wasn't perfect for me, otherwise fantastic.
Ginga 240: wanted to try something new
Ikeda 240: wanted a thinner tip
Mizuno KS: temporary insanity

Really, though, the reason for every one of these sales is "it's an awesome knife, but I want to try something else."
Click to expand...
Quite a fair bit of knives there. So which ones survived culling?
 
It’s less culling and more rotating. Currently a complete list of my knives is:

Gesshin Uraku stainless 210
Tanaka Ginsan 150 petty
Shun paring

(the three my wife uses)

and then:

modified 180 Watanabe gyuto
Heiji 180 petty
munetoshi butcher
Tanaka Yohei 240
TF Mab 240
 
ian said:
Knives sold since early Spring 2019:

Yoshihiro western 240: too handle heavy
Misono UX-10: too handle heavy, hated the steel
Shun boning knife: blah
Shun 8'' chef: blah
Ginga 210: too sticky, not tall enough
Kochi 240: kurouchi too rough on my left hand during fast chops.
CCK 1303: too crappy looking
Watanabe 240: wanted to try something new, profile not perfect, too tall
Mazaki 240: seemed cheaper to me, too tall, performance didn't suit me
Akebono K-tip 240: not thin enough BTE for me... i want everything to be fragile
Akebono 240: crappy ebony handle...
Uraku White #2 150 petty: didn't have a use for it... stainless better in that size
Gengetsu 210: not tall enough, a little too light for me, profile a little too flat
Mazaki 180 petty: just couldn't love it. not sure why
Shihan 150 petty: convex grind was so not me.
Tojiro honesuki: wanted something that would sharpen more easily.
Carter Funayuki: didn't really need something of that size.
Catcheside nakiri: too heavy for me
Catcheside 180 gyuto: profile wasn't perfect for me, otherwise fantastic.
Ginga 240: wanted to try something new
Ikeda 240: wanted a thinner tip
Mizuno KS: temporary insanity

Really, though, the reason for every one of these sales is "it's an awesome knife, but I want to try something else."
Click to expand...

Temporary insanity! With lasting effects.
 
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ian said:
Knives sold since early Spring 2019:

Yoshihiro western 240: too handle heavy
Misono UX-10: too handle heavy, hated the steel
Shun boning knife: blah
Shun 8'' chef: blah
Ginga 210: too sticky, not tall enough
Kochi 240: kurouchi too rough on my left hand during fast chops.
CCK 1303: too crappy looking
Watanabe 240: wanted to try something new, profile not perfect, too tall
Mazaki 240: seemed cheaper to me, too tall, performance didn't suit me
Akebono K-tip 240: not thin enough BTE for me... i want everything to be fragile
Akebono 240: crappy ebony handle...
Uraku White #2 150 petty: didn't have a use for it... stainless better in that size
Gengetsu 210: not tall enough, a little too light for me, profile a little too flat
Mazaki 180 petty: just couldn't love it. not sure why
Shihan 150 petty: convex grind was so not me.
Tojiro honesuki: wanted something that would sharpen more easily.
Carter Funayuki: didn't really need something of that size.
Catcheside nakiri: too heavy for me
Catcheside 180 gyuto: profile wasn't perfect for me, otherwise fantastic.
Ginga 240: wanted to try something new
Ikeda 240: wanted a thinner tip
Mizuno KS: temporary insanity

Really, though, the reason for every one of these sales is "it's an awesome knife, but I want to try something else."
Click to expand...


Oh boy, you’ve been busy!
 
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