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This sucks :-/ but...he has to go. Devin Thomas 240 in XHP, cocobolo handle, mammoth tooth artificial spacer, bog oak ferrule. I paid $700 from Vinh, it's going at a fire sale for $600. :( first I'll take it gets it.

Soo...I'm looking to replace a lost/stolen petty. I'll open this thread in search of a 150mm Kato, Shig, or like maker. I would consider 180mm if you have one. Either stainless or stainless clad preferably. Pm me with pictures and description, or you can post here. If I don't find a really nice...

I have a like new condition Suisin Inox Western handled 240mm gyuto I picked up from Korin a couple of months ago. I used it for a few shifts. It cuts well, it's super thin, and it's a breeze to sharpen. The handle is super comfortable. Most are familiar with this line. I have too many 240s...

I filled the yanagiba void, and now I'd like to find a cheap deba. I don't usually use a deba when breaking down fish, but I want to give one a whirl. I don't want to blow a bunch of money on something in case I hate it, so let's see what sort of inexpensive beast you have laying around in your...

Yet another looking for/wanted to buy post! I need an inexpensive yanagiba. When I say inexpensive, I mean inexpensive. This will be a house knife for the restaurant, along with something for me to practice sharpening single bevels. Let's see whatcha got!

Most of you are familiar with this line. I bought this from Pensacola Tiger about 2 months ago. Black linen micarta scales, blade is VG-10 cobalt. I love the knife, but I have my eye on a single bevel yanagi that's a tad shorter since my needs have changed a little in the recent weeks. It has...

I've retired an old 210 workhorse, and I'm in need of a new one. I beat the snot out of this knife, so I don't need anything ridiculous expensive. I prefer something light and thin, handle isn't THAT important. I have both wa and western knives and I don't prefer one over the other. I'm...

Pretty self explanatory. I'm not particular about the handle. AEB-L would be ideal.

I bitched about getting a new CDC recently, and must correct myself. He's from The Laundry, so he's a really intense guy, and that can come across as him being a prick. But, after much scrutiny...he's alright. He has an appropriate standard for food, (SOMEtimes unreasonable) and more knowledge...

Dang it...I really don't want to, because Butch is a super nice dude, and this blade cuts like a champ. But I do not reach for this in the butcher shop. Some of y'all saw this at the DC Metro show, others have seen pictures here. Carpenter XHP steel, John Deer green micarta handle. The handle...

I've seen these around on the PIF thread, but I would like to buy these if anyone has a copy and wouldn't mind parting with them. I messaged Dave and he said he wouldn't be able to have any more made until next year. I'm terrible at waiting. Thanks! B

I love knives. I can't say that show my knives as much love as they show me. Because I lost 90% of my knives from the move from Texas to Kansas City, I dont have much to give an example from. I have a Moritaka 210 WA Gyuto that has a divot from the heel to the middle of the blade. Please...

I bought Takashi 270mm yanagi and it came with this stabilized horn handle. I am not a fan. Unfortunately, the 270 only came with this handle, which is why I got it. It's not appropriate for my everyday use. Help? Thanks!

@Bluestem KCMO :cheffry: First: Aerated Foie, Foie gastrique, bacon/chickpea crumble, pickled duck fat apples, and apple chip. Yum Second: Pan roasted Mahi, curry butter, sous vide cippolini, grilled cauliflower, grilled brocoflower, cauliflower espuma.

:newhere: New to KKC. I'm excited to see people as avid about the tools of the trade (or more) as I am. I'm new to the custom world. I JUST commisioned a piece from Devin Thomas, (won't be ready for another 10 months) :dazed: and I have a Harner Bullnose coming in two weeks. I'm a humble line...