u/Low-Indication-9197

Lightly used, sharpen twice on 1k & 3k Chosera a few small scratches on bevel only getting rid of it to fund another knife, it’s a wonderful blade that I will probably pick again in the future.

$300 Shipped. Pp/Venmo/Zelle

Just received this absolute gem, and the timing couldn’t have been better. I’ve been hunting for this exact knife for a long time, and thanks to the incredible people in this community (you know who you are), I was finally able to make it happen. From the bottom of my heart — thank you. This one is staying in the collection forever. 😊

As expected, the fit, finish, and grind are spectacular. It feels incredible in hand with that signature slim Kyuzo profile — super nimble and balanced. I’m already planning a nice tartare session to properly put it through its paces. I’ll report back with the results!

Detailed Spec
Brand: Hitohira
Smith: Tanaka Blacksmith
Sharpener: Kyuzo
Producing Area: Sakai-Osaka/ Japan
Profile: Petty
Size: 165mm
Steel Type: Carbon Steel
Steel: Yasuki Blue (Aogami) #1, Soft Iron Clad
Handle: Ziricote & Buffalo Horn Ferrule Octagonal
Total Length: 297mm
Edge Length: 158mm
Handle to Tip Length: 167mm
Blade Height: 38mm
Thickness: 2mm
Handle Length: 131mm
Weight: 99g
Hand Orientation: Ambidextrous

135mm made with beautiful Teak Burl wood and Rosewood.

$40 each.

Selling this awesome Sujihiki to free some funds, I really love this Suji is extremely thin BTE so it glides through everything like butter. Made of L6 Kanefusa steel the edge retention on this has been surprisingly really good, I’ve only sharpened/refreshed it once and it was super easy to do so. The fit and finish is very good, spine and nicely rounded and polished so it feels great in the hands.

Beautiful Amboyna Burl wood Saya to match the handle is included.

Price $250 PP/Vmo/Zelle

Just received this beauty today, it was a special request to Chris Meade from Cmcustomblade who makes beautiful knives out of Co. Cork, Ireland and he was kind enough to make a few of this. They are absolutely beautifully made, rounded edges, very thin at the edge to make sure you get every last bit of food and also a nice hefty feel to it, but I’ll let the pictures do the talking!

His IG for those who might be interested in checking out his work and maybe one of this scrapers.

https://www.instagram.com/cmcustomblades?igsh=aGtjbnE2cThhb3Zj

What’s up Gang! I have some TeakWood Burl/Rosewood ferrule & a Rosewood/Amboyna Burl Ferrule.

The Teakwood are 135mm slimmer profile, with those familiar with Hitohira handles these are made with the same dimensions they have a great hand feel and imo suitable for up to 210mm.

The Rosewood is 140mm with a standard profile.

$55 shipped each.
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Rosewood/Amboyna SOLD.

Unfortunately I need to free some funds so I’m selling this absolutely stunning piece. It is brand new, it has only cut paper.

The fit & finish on this is absolutely world-class, truly resembling something that should be 3x the price.

It is hard to catch the entire glory of the finish through pictures alone so here a few videos to make it more justice. https://imgur.com/a/ipwE9ZW

It is the most beautiful piece in my collection and I believe it is the only “Mt. Everest” Hamon Sakimaru Sujihiki in circulation from Xinguo.

Price is $1400

Brand new, only test cuts. $325 shipped

Edge Length
236mm
Overall Length
386mm
Spine Thickness
2.5mm/2.5mm
Blade Height
48mm
Weight
177g
HRC
~61

Honyaki Made with Kanefusa L6 steel, hefty on the hands this is dense fruit and veggies annihilator, very thin BTE with a nice distal taper. I polished and etched the blade, and put an edge only used a few times for potatoes and big fruits.

Price is $225 shipped.

Might not be the faciest but this Amazon “Masahiro” has never let me down in 8 years, chicken demon. In display one Momo (Tighs) and Hatsu (Hearts)

Recently picked this Tamahagane petty for what o thought was a decent price and I was wondering if anyone knows anything about this particular line or brand?

TIA!

Recently rescued, she’s 2 years old and is an absolute sweet soul. She’s on the smaller side only weighting 20lbs. Kinda picky with food so I’ve been making my own Farmer’s Dog version mixed with a bit hard food and she seems to be loving that.

Do you guys like a particular brand of vitamins etc, I want to make sure she’s getting all the vitamins she’s supposed to be getting.

First time working on a Honyaki + etching — please be gentle!
This blade belongs to a good friend who trusted me to restore it after it had been sitting unused for a long time. It developed light pitting/mineral residue, likely from poor oiling combined with Florida’s humidity.

I first tried Blitz and Barkeepers Friend, but they didn’t touch the spots. I had just received some Diamond Lapping Films from Sharpal, so I decided to try them out. They worked great on the hard steel. I did a full progression from 240 up to 6k.

For the etching (Hira), I used lemon juice with a drop of dish detergent to reduce surface tension. I ended up doing 3 full cycles of:
lemon juice etch → polish to 6k → Kasumi polish → Koyo cream applied with cotton pads to reduce some of the hazing effect.

I was mostly experimenting with this particular etching method, I had no idea if it would actually work lol but to my surprise it was working well for me, my heart wanted to keep going for more cycles, but logic told me to stop while I was happy with the results. It was already a ton of work, and I didn’t want to risk overdoing it.
I wish I had proper stones to fully erase the finer scratches, but overall I’m really pleased with how it turned out for my first Honyaki project.

After a few failed trade attempts and a few people wasting my time, It is time for this to go to a good home where it hopefully won’t be collecting dust.

I recently replaced the handle which was made by the talented Jack at Boogwa and had it professionally sharpened by Ryan Swanson last year and it has not been used since so it is still razor sharp.

Price is $2100 OBO shipped and insured CONUS

Any questions and further details can be discussed via DM.

I haven’t had good luck with trades so far but if you have something worth considering such as Takada Sujihiki (270mm minimum) or Kato then we can discuss it, but as of now I prefer to do a straight sale.

Smith: Jiro Nakagawa
Producing Area: Nagano/ Japan
Profile: Gyuto
Size: 270mm
Steel Type: Carbon Steel
Steel: Yasuki White (Shirogami) #1, Soft Iron Clad
Total Length: 435mm
Edge Length: 273mm
Handle to Tip Length: 290mm
Blade Height: 60mm
Thickness: 4.8mm
Weight: 278g

Just unboxed my one of my dream knives. I’ve had this one on my hit list for years, and I still can’t believe it’s actually sitting in my hand right now. Fresh out of Togashi’s shop just last week — still has that new-maker energy.

The blade is absolutely stunning. The hamon on this W1 honyaki is next-level — incredibly active, deep, and detailed with that signature Togashi fluidity.

The hamon has such incredible depth and movement — it almost looks like wind-blown snow or waves crashing at the base of a mountain, that gentle but pronounced curve and the way the hamon climbs toward the tip gives it such a dynamic, alive feel, also the contrast between the bright nioi line and the dark temper is razor sharp.

Tip; if you’re looking on your mobile flip your phone when viewing the pictures 😃

What I’m interested in trading for and I would be possibly open to cash sale as well.

-Kiyoshi Kato (Yoshiaki Fujiwara)

-Takada Sujihiki (only 270+)

-Ashi Sujihiki/Yanagi (Honyaki)

-Togashi X Kyuzo Mt. Fuji Honyaki

So far I’ve only prepared mirepoix and I’m loving this blade! It lives up to all the hype 100%

The finish on this Kikumori version seems to be a little nicer than what I’m used to seeing but I’m not sure if that’s the actual case here. The only thing I’m not a fan of is that teal accent on the handle otherwise is a good looking handle.

Anyways happy to have finally popped my Ashi cherry haha.