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Thinning the herd out with some knives I’m sad to be letting go of. Just sitting on the shelf these days and need to make space for some knives i want. Full disclosure, all of these knives have seen lots of professional use and have all been sharpened at least 12 times.
Yoshikane Gyuto: as you can see, could benefit from some thinning. The blade face is significantly scratched up and well loved. Asking for $280
Fujiwara Maboroshi: dropped this poor fellow and got it professionally repaired & thinned @ epicurean edge in Seattle. Performs better than it did before dropping it Lol. Also pretty scratched up along the face of the blade, some heavy patina on the core steel, but won’t need thinning anytime soon and is an absolute killer. I find the finger notch to be uncomfortable and I hardly reach for it anymore. Was $560, Asking $520
Fujiwara Denka: Very significant scratches on the face of the blade from people scrubbing it w/ wrong side of the sponge, and me figuring out how to sharpen this beast. I truthfully just can’t stand the finger notch for long periods of prep time, personally, it feels more cumbersome than helpful, but it’s the opposite case for a lot of other people. But the knife is worth so much that I think I’d be better off using whatever I get for it for something I’d really use. Was $880. Asking $800. Takamura Nogent: unfortunately this knife got scratched up after letting a coworker borrow it and him scrubbing it w/ wrong side of the sponge. Tried to polish it back and may have gone too far Lol it’s quite mirror-y, streaks show on it pretty easily and some scratches on it are still visible. Regardless, the knife won’t need thinning for awhile and I don’t really see it being sold anywhere else at the moment. Got it on the special MTC Kitchen release a few months back. Steel is R2. Was $320, Asking $310.
Open to trades.

Aaaand that’ll put an end to the collecting for awhile! Got this sweeeet pickup from https://www.hamono.nl/nl/ and import fees barely got me. I feel so lucky to own one of these, and it is an absolutely insane knife. I’ll post something after using it in the kitchen after some time, but first impressions are out of this world. Perfect F&F, great blend of workhorsey/thinness BTE. Didn’t feel wedging through thicker produce but feels sturdy enough to whack away at other projects when needed. Edge is super maintainable and stays alive for longer than I even hoped for. I’m so glad that I have one, it’s been my grail for awhile, and I’m stoked I was able to make it happen.

Thinning the herd out with some knives I’m sad to be letting go of. Just sitting on the shelf these days and need to make space for some knives i want. Full disclosure, all of these knives have seen lots of professional use and have all been sharpened at least 12 times.
Yoshikane Gyuto: as you can see, could benefit from some thinning. The blade face is significantly scratched up and well loved. Asking for $330!
Fujiwara Maboroshi: dropped this poor fellow and got it professionally repaired & thinned @ epicurean edge in Seattle. Performs better than it did before dropping it Lol. Also pretty scratched up along the face of the blade, some heavy patina on the core steel, but won’t need thinning anytime soon and is an absolute killer. I find the finger notch to be uncomfortable and I hardly reach for it anymore. Asking $580.
Fujiwara Denka: Very significant scratches on the face of the blade from people scrubbing it w/ wrong side of the sponge, and me figuring out how to sharpen this beast. I truthfully just can’t stand the finger notch for long periods of prep time, personally, it feels more cumbersome than helpful, but it’s the opposite case for a lot of other people. But the knife is worth so much that I think I’d be better off using whatever I get for it for something I’d really use. Asking $880.
Akifusa PM Kiritsuke: This knife is beaaaaat up. Probably 6-8 sharpening sessions away from a little bit of thinning. I know the steel is some kind of Powdered Metal but the edge retention on it is quite nice. I just can’t do kiritsuke anymore, especially because it has a very flat profile and I generally rock majority of the time. Asking $90
Takamura Nogent: unfortunately this knife got scratched up after letting a coworker borrow it and him scrubbing it w/ wrong side of the sponge. Tried to polish it back and may have gone too far Lol it’s quite mirror-y, streaks show on it pretty easily and some scratches on it are still visible. Regardless, the knife won’t need thinning for awhile and I don’t really see it being sold anywhere else at the moment. Got it on the special MTC Kitchen release a few months back. Steel is R2. Asking $320.
Worth seeing if anybody would be down to pickup the whole Shabang (I doubt anybody would but ya know), so if you’re interested in that, I’d start the asking price @ $2,100.
Open to trades.

Another stainless monosteel 240 Gyuto! Super similar to Ashi, but I wanted a wa handle. The 90:10 bevel is fun to sharpen and this knife is thin. Has a longer flat spot than the Ashi, but still lends itself great for rocking and push cutting. This knife is also extremely lightweight and nimble, but the relatively heavier wa handle brings the balance point just above the neck, so it’s certainly still very controllable at the tip for fine detailed work. Might be a new daily driver! I think this one deserves to be known as the classic that it is.

Bought from https://www.epicedge.com/shopexd.asp?id=103364
Been used for two months in a fine dining kitchen, sharpened around 10 times. Has visible scratches along the face of the blade from scrubbing it down after prep sessions and sharpening. Still in great condition and still very thin behind the edge and won’t be in need of thinning for awhile. The usual TF f&f along the Kurouchi is pictured. Comes with a custom friction fit Saya as well. Bought for $1,200 including Saya, which was $60
Looking for $900 with saya, $870 without Saya.

Naniwa Chocera 1k
Deburred and polished on Naniwa Chocera 5k
Leather Strop

Naniwa pro 1k, 5k, rough side leather strop, and a few very light passes again on the 1k!

Holds up exceptionally well in the pro kitchen, there’s a reason why you see these everywhere! No fuss stainless, thin (but not lasery thin) 70/30 . Really performs well and doesn’t wedge in my experience, even on harder produce when sharpened to the correct angle. Great edge retention as well. Definitely not bone smashing sturdy, but the knife can take a reasonable beating. And the aesthetics are timeless, and the more worn the knife gets the better it looks, so you really don’t have to baby this guy. I also don’t find the spine or choil to be discomforting at all; sure, not as polished and rounded as other knives in this price range, but it’s practically unnoticeable, even through hours of use. Great balance point as well, just at the bolster, and the weight of the entire knife is quite light, even with a relatively thicker spine than most Japanese knives. I find that the balance and the thickness of the spine make usage easier on my wrist, I don’t feel like I need to grip the knife so tightly for control. 10/10!

Really fun learning to sharpen asymmetric bevels on this guy, and honestly for $115.00, this knife is sick. The grind really isn’t very thick, and honestly didn’t wedge at all through onions/carrots. Was able to get it screaming sharp with relative ease as well, and it’s held up quite well. Get one!

Bought on impulse after turning a profit from selling a bunch of my knives. Thought this would be my grail, but a grail can’t just sit on the knife rack. Admiration for a knife like this comes in the form of use, in which it gets none. It’s practically BNIB, only used on an apple and some paper towels. Never sharpened, honed, or stropped. Got it from https://www.hamono.nl/en/nenohi-nenox-premium-amber-sujihiki-230-mm.html I paid some pretty hefty import fees, in total paying $890. Due to just the few test cuts, I’m selling it for $860.00USD

I’m sure differences are kinda nuanced but would love to hear some input