- Joined
- Apr 2, 2013
- Messages
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Decided to reduce my collection and sell some of my current knives, although I like all of them a lot, but I simply don’t need so many knives being just a home cook and also eventually want to try some new ones. All prices are listed including shipping, I will cover shipping up to 20 USD which is for instance a standard insured shipping to USA, should there be a difference, the buyer pays the rest.
Yoshikazu Ikeda Blue #1 gyuto – 227 mm at the edge, 51 mm at the heel, weight was 220 g when it was new, so it should still be the same, balance point about 2 cm in front of the heel. This was a custom order through a Japanese vendor, Ikeda doesn’t make any Blue 1 non-damascus knives standardly. Sharpened by Kasahara, there is a super beautiful distal taper and the knife feels super comfortably even with the quite huge handle it came with, at least to me. Lightly used at home, no significant grind alterations, I just polished the area behind the edge with some fine naturals once and that’s it. Will miss this one a lot as it is a super beautiful knife and I had to wait for it a long time, but I just decided to let it go to try some new toys.
Asking 470 USD shipped, link to the gallery of the knife is here, the current photos are at the end of it: https://rhamphorhynchus.rajce.idnes.cz/Yoshikazu_Ikeda_24_cm_Blue_1_gyuto/
Hinoura Ajikataya 240 mm gyuto – 248 mm at the edge, height 53,5 mm, weight 208 g, if I remember correctly (I am pretty sure I do), don’t have a scale at home currently, balance point about 3,5 cm in front of the heel. Bought from Cleancut some time ago, very lightly used in a home environment, sharpened once starting on a 1k stone, otherwise just refreshed using fine JNATs. I totally love the HT of Hinoura on the Shirogami #2, together with Munetoshi its the best Shiro #2 HT I have ever tried (I will probably get a Hinoura hakata instead of this one), the knife is, as can be easily deduced from the choil shot, a great cutter.
Asking 255 USD shipped, link to the gallery of the knife (OOTB) is here, the current photos are at the end of it: https://rhamphorhynchus.rajce.idnes.cz/Hinoura_Ajikataya_240_mm_White_2_gyuto_2/
JNS Mazaki 240 mm gyuto – 245 mm at the edge, 52,5 mm at the heel, weight unknown, as I don’t have a scale, but it is, I guess, somewhere around 230-240 g with the new walnut handle, made by my friend Matus (the same nick on KKF), balance point is about 2,5 cm in front of the heel. Very light use in a home kitchen, sharpened once or twice starting with 1k grit, otherwise just refreshed with fine JNATs. No grind alterations, I just made some sandpaper progression up to 2000 grit two or three times, trying to get off the scratches which were there OOTB, but one would probably need to start with a really rough one to get all of them off as some of them were really deep and are still visible, with a bit detailed look. But its just cosmetics, the finish of the blade is definitely much better than of any usual JNS Mazaki which all do come with quite terrible scratches, as far as I know...
As for the handle colour, check the detailed pictures of it in the gallery, it appears slightly darker on most of the other pictures...The knife is nicely thin behind the edge (which is definitely not a rule in Mazaki knives, as I know from some of my knife friends) and cuts really well.
Asking 300 USD shipped, link to the gallery of the knife is here:
https://rhamphorhynchus.rajce.idnes...yuto_with_a_walnut_handle_from_Matus_Kalisky/
Sakai Kyōmitsu oldstock 195 mm Aogami kamagata usuba - 195 mm at the edge, height is 47 mm, weight is 200 g. I bought it from a friend who has some contacts in Sakai, it should be about 40 years old, maker is unknown, the steel is Aogami, without closer specification. I originally intended to use it for "playing" with naturals, but its a little too nice for it (but one example of the results may be found at the end of the gallery) and I also want every single knife to be used and unfortunately, I don't find any reasonable work for this one in the kitchen, among all my gyutos, so that's the reason why I am letting it go. Quite cool and nicely made knife, in my opinion, its in great condition, I did some work only on flattening the kireha (which is 95% done, with about two very shallow low spots left), ura is basically untouched.
Asking 310 USD shipped, link to the gallery of the knife is here, the photos at the end of the gallery are those of the current surface condition: https://rhamphorhynchus.rajce.idnes.cz/Sakai_Kyomitsu_oldstock_195_mm_Aogami_kamagata_usuba
Yoshikazu Ikeda Blue #1 gyuto – 227 mm at the edge, 51 mm at the heel, weight was 220 g when it was new, so it should still be the same, balance point about 2 cm in front of the heel. This was a custom order through a Japanese vendor, Ikeda doesn’t make any Blue 1 non-damascus knives standardly. Sharpened by Kasahara, there is a super beautiful distal taper and the knife feels super comfortably even with the quite huge handle it came with, at least to me. Lightly used at home, no significant grind alterations, I just polished the area behind the edge with some fine naturals once and that’s it. Will miss this one a lot as it is a super beautiful knife and I had to wait for it a long time, but I just decided to let it go to try some new toys.
Asking 470 USD shipped, link to the gallery of the knife is here, the current photos are at the end of it: https://rhamphorhynchus.rajce.idnes.cz/Yoshikazu_Ikeda_24_cm_Blue_1_gyuto/
Hinoura Ajikataya 240 mm gyuto – 248 mm at the edge, height 53,5 mm, weight 208 g, if I remember correctly (I am pretty sure I do), don’t have a scale at home currently, balance point about 3,5 cm in front of the heel. Bought from Cleancut some time ago, very lightly used in a home environment, sharpened once starting on a 1k stone, otherwise just refreshed using fine JNATs. I totally love the HT of Hinoura on the Shirogami #2, together with Munetoshi its the best Shiro #2 HT I have ever tried (I will probably get a Hinoura hakata instead of this one), the knife is, as can be easily deduced from the choil shot, a great cutter.
Asking 255 USD shipped, link to the gallery of the knife (OOTB) is here, the current photos are at the end of it: https://rhamphorhynchus.rajce.idnes.cz/Hinoura_Ajikataya_240_mm_White_2_gyuto_2/
JNS Mazaki 240 mm gyuto – 245 mm at the edge, 52,5 mm at the heel, weight unknown, as I don’t have a scale, but it is, I guess, somewhere around 230-240 g with the new walnut handle, made by my friend Matus (the same nick on KKF), balance point is about 2,5 cm in front of the heel. Very light use in a home kitchen, sharpened once or twice starting with 1k grit, otherwise just refreshed with fine JNATs. No grind alterations, I just made some sandpaper progression up to 2000 grit two or three times, trying to get off the scratches which were there OOTB, but one would probably need to start with a really rough one to get all of them off as some of them were really deep and are still visible, with a bit detailed look. But its just cosmetics, the finish of the blade is definitely much better than of any usual JNS Mazaki which all do come with quite terrible scratches, as far as I know...
As for the handle colour, check the detailed pictures of it in the gallery, it appears slightly darker on most of the other pictures...The knife is nicely thin behind the edge (which is definitely not a rule in Mazaki knives, as I know from some of my knife friends) and cuts really well.
Asking 300 USD shipped, link to the gallery of the knife is here:
https://rhamphorhynchus.rajce.idnes...yuto_with_a_walnut_handle_from_Matus_Kalisky/
Sakai Kyōmitsu oldstock 195 mm Aogami kamagata usuba - 195 mm at the edge, height is 47 mm, weight is 200 g. I bought it from a friend who has some contacts in Sakai, it should be about 40 years old, maker is unknown, the steel is Aogami, without closer specification. I originally intended to use it for "playing" with naturals, but its a little too nice for it (but one example of the results may be found at the end of the gallery) and I also want every single knife to be used and unfortunately, I don't find any reasonable work for this one in the kitchen, among all my gyutos, so that's the reason why I am letting it go. Quite cool and nicely made knife, in my opinion, its in great condition, I did some work only on flattening the kireha (which is 95% done, with about two very shallow low spots left), ura is basically untouched.
Asking 310 USD shipped, link to the gallery of the knife is here, the photos at the end of the gallery are those of the current surface condition: https://rhamphorhynchus.rajce.idnes.cz/Sakai_Kyomitsu_oldstock_195_mm_Aogami_kamagata_usuba
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...Yes, I ordered two identical knives that time (OK, they were finally not 100% identical, the other one was slightly thinner and lighter), one for me and the other one for a friend of mine, he sold it to another KKF member, but "unoficially", so not within a WTS thread...
