u/Hungryhungryhippoo44

Shipping from EU. WW shipping is possible.

My first Japanese knife! It has a gorgeous damascus finish and great handfeel.

I am looking to sell this Gyuto. This was my very first Japanese knife and had a lot of fun with it. Now it is time to pass it on. I bought the fitting Saya with it, since I want to use and store it properly. It has a few uses. The knife has not been sharpened.

I paid in total €280 for the knife and the saya. But letting it go for €220 + shipping.

Knife:

- Seki Kanetsugu Zuiun K-tip Gyuto SG2 210mm

- Edge length: 210mm

- Height: 46mm

- 156 grams

Saya:

- Made by Seki Kanetsugu

- Magnolia wood

- Lacquered of factory

Shipping from EU. WW shipping is possible.

Amazing knife made by Ikeda and the sharpening has likely been done by Nomura.

I got the knife on TCKBST and it was my first 240 Gyuto. I loved it a lot, but I tend to grab my other Gyutos. I am a bit sad to let it go, but a knife staying the the box would just be a sin.

Fit and finish is amazing, something you might expect of a high-end maker. The knife has been sharpened by one of the previous owners.

I am looking to get my money back, Price is €250 + shipping

- Yoshikazu Ikeda Gyuto Kasumi Shiro#2 240mm

- Edge length: 230mm

- height: 46mm

Shipping from EU. WW shipping is possible

I am looking to sell this amazing Nakiri. It is slightly higher compared to many other Nakiris. And I absolutely love it, but I cannot justify having multiple Nakiris in my collection.

The Knife was previously bought on TCKBST and I paid €320 incl. shipping.

Knife would be considered used, but well taken care of. I only touched it up once with a 3000 grit.

I am looking to get €300 + shipping.

Hitohira Tanaka x Ren Shiro#2 180mm
Nakiri / Ebony handle with blonde horn ferrule
Length of the cutting edge: 164mm
Weight : 194g

Another one!

So this is the blade that got me into Tetsujin.

I got the blade at the Karasu store opening in March. Since Amsterdam is just 2 hours drive from my home I took the chance by not going crazy early. Well wrong I was.
Karasu got blessed by their supplier with an amazing amount of rare knives, but what I was looking for was a Hitohira Tanaka X Kyuzo Nakiri. Unfortunately I arrived a tad bit late (by choice) so the store was already opened and everybody was getting the help from the staff. I was the first person coming in after everybody got a number so there were a total of 16 people in front of me

My eyes fell for the Tetsujin since it was the only Nakiri in the rare knife cabinet and luckily it was 1 per person, so no one snagged it away. My brother who came with me picked up a Tetsujin ginsan petty.

Despite the store being busy the staff at the store was really helpful and took their time to explore the options which were available. It was between the Tetsujin Nakiri and a Nigara K-tip Nakiri. I went for the clean look and the hand feel of the Tetsujin.

Rule #5

- Tetsujin Nakiri

- Aogami #2

- Kasumi Finish

- Taihei Pallisander handle with a Buffalo horn ferrule

- 189 grams

- edge length: 170mm

As I said the knife is super clean and light in the hand. I use quite some vegetables in my cooking and was looking for a Nakiri. At this point I was not familiar with Tetsujin, but this blade got met hooked in Tetsujin knives.

My first cutting session was for a pickle stash. So lots of veggies to proces

Cutting onions the blade feels amazing. I just burn through them without any struggle. The knife is a bit sticky, but nothing too crazy. I am still not really sure if there is any blade that is better in being less sticky. But that is fine with me. It just glides through a bunch of onions like it's nothing.

Cutting cucumber was also a big task for the knife since I was making some pickles. Here the knife was super sticky, I think it was because of the water content of the cucumbers. But it was an absolute a pleasure to work through them especially when I cut I barely feels any resistance.

I absolutely love this blade!

I was looking for a new petty since my Hatsukokoro Kumokage 150mm petty has a lot of sentimental value.

Rule 5:

Anryu Petty VG10 Migaki damascus

150mm

Burned oak

88 grams

Spine thickness 3mm

Blade high 34mm

I bought the knife from a fellow redditor on TCKBST. The knife was described as a mini gyuto and nothing was lied about it.

The fit and finish of the knife is great and has a great in hand feel. Despite it is pretty thin the knife feels sturdy enough.

The knife feels really light and nimble. Despite it was a tad bit on the long side, I love to get it of the cutting board and peel fruits for example. Because of this I tend to pick up this knife often for a small and quick tasks, not having baby it too much since it is VG10. ( no worries still wipe it and dry it)

OOTB the knife was super sharp, so no touch up was required. I tried using the knife for different tasks, as I mentioned before it I tend to pick it up for peeling and cutting fruits. But I used it for removing silver skin and after using it for quite a couple of time I am loving thing knife. There is nothing I can hate about this knife.

Now the stupid part:

With the Anryu I had a total of 2 pettys, but shortly after I got a Tetsujin k-tip petty metal flow. And since I really don't need 3 pettys the Anryu has to go.

Thank you for reading!

My first NKD and lets start with a banger!

Intro:

I started last year with my first Japanese knife, but it was a factory made knife but with great specs. But I wanted more.

Rule 5:

Tetsujin K-tip Gyuto Ginsan Kasumi

240mm

Original handle: tagayasan

Current handle: Ebony

I bought the knife from a fellow redditor on TCKBST. The knife arrived on a short notice and when it arrived I viewed the knife and there were some minor scratches which were mentioned in the BST post.

The knife is an absolute beauty. The quality of the knife is exactly what you want to expect from a knife made by Tamura and Myojin. The lasery feel in hand feels amazing and also with the fit and finish you can expect from the makers. But with enough meat behind the spine so the knife does not feel flimsy at all.I have to add I am not yet completely familiar with a 240mm blade, so first time I knicked my finger (again) with the heel of the knife, but no serious damage has been done.

My first meal I cooked with the knife was Cola braised short ribs. So I had to prepare a bunch of aromatics and while I was cutting the carrot I tried to baby the knife a bit too much. But after a bit getting used to It went way smoother through the carrot. Cutting celery and onions it went like a hot knife through butter. preparing the the chunks of short rib was also incredibly smooth. The food release was good, little ingredient stuck to the blade, nothing much I really enjoyed cooking with this knife as it burns through ingredients.

Soon there will follow more Tetsujin NKD.

So I got hooked on Tetsujin and with the great help of a seller in BTS and someone else helping from the TCK community I acquired some amazing pieces in the last months. It definitly burned multiple holes in my wallet.

Knives:

- Tetsujin K-tip Petty AO#2 Metal flow 165mm

- Tetsujin Nakiri AO#2 Kasumi 180mm

- Tetsujin Gyuto Ginsan Kasumi 210mm

- Tetsujin K-tip Gyuto Ginsan Kasumi 240mm

NKDs coming soon