Putting this one up, mainly looking to trade and interested in hearing what folks have to offer. I don’t have anything specific in mind but I’m on a wrought clad kick lately so that would help. Sale or trade value of $1000 and looking solely in North America right now. I’m pasting the description for the knife that was written by Eating tools for it, along with their pictures and several I took myself.
SIZE
Blade length: 210mm / 8.2". Overall length: 355mm / 14" overall. Blade width at the choil: 3.6mm. Blade width 1" from tip: 1.4mm. Blade height at heel: 54mm. Weight: 5.4oz / 154g.
MATERIAL
Blade: Suminagashi-clad san mai with Takefu Shiro 2 edge. Handle: African Padauk with a copper pin
SUMINAGASHI PADAUK GYUTO 210MM
With the style, grace, and beautiful craftsmanship expected from bladesmith Alexander Bazes comes a 210mm / 8.2" gyuto in hand forged, damascus-clad carbon san mai steel. Standing 54mm tall at the heel, the knife feels quick and nimble in the hand, yet solid and weighted toward the tip, balancing a finger's width in front of the choil, giving a relatively lightweight (5.4oz / 154g) knife a purposeful and inviting feel in the hand. Quite thin behind the very sharp edge, the bevels are setup for a right-handed chef, subtly convex on the right side, and almost, but not quite flat, on the other. Wonderful precision in a tool designed for daily use and made by a bladesmith who studies in Kyoto, Japan for a decade before returning to NY State. The handle, in padauk wood, is gently faceted and comfortable, secured with a single copper pin, and adorned with a hand-hammered bolster of solid copper.SIZE
Blade length: 210mm / 8.2". Overall length: 355mm / 14" overall. Blade width at the choil: 3.6mm. Blade width 1" from tip: 1.4mm. Blade height at heel: 54mm. Weight: 5.4oz / 154g.
MATERIAL
Blade: Suminagashi-clad san mai with Takefu Shiro 2 edge. Handle: African Padauk with a copper pin