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Update 5/4/24: added Simon Herde gyuto to this listing and updated potential trades list. Unless otherwise noted, these have been used at home and touched up on high grit stones (BBW or similar). Open to cash sales or trades for any of the knives remaining. I'm currently interested in the...

I have too many knives. I'm not using these knives. Consider buying these knives so I can buy other knives: LaSeur 52100 gyuto, 257x55, 272g I haven't tried too many full tang westerns, but this is the nicest of 'em. Bought on BST from the fantastic @ashy2classy, second owner, lovely birch...

I have a custom order coming up for a smaller gyuto (probably 190-195mm) and am realizing I have much less idea of what I like in this length than proper sized ones, so I'm consulting the hivemind here. What's your preference or favorite examples for blade shape, profile, and handle on smaller...

Picked up this TxK at a great price here to compare to my Dalman x Birgersson in similar dimensions. Turns out they're even more similar than I thought, to the point they're nearly indistinguishable in hand (e.g., both excellent light midweights). I can't justify keeping both and I'm a little...

Hey y'all - my wife got into baking bread at home recently and on the latest loaf mentioned having not scored it deep enough. Not being one to let an opportunity pass by, I suggested that what she really needs is a dedicated knife for the job, and amazingly I scored a win on that one! Anyone...

Picked this up early this year from BST: SOLD - Kippington Workhorse 255 x 57 - 288g - 52100 monosteel Kippington is one of my all-time favorite makers and I was hoping this might unseat my workpony as king of the drawer. But after some thorough side-by-side testing with my I've concluded that...

Had a Kochi V2 KU a while back, liked it but a little too light for my taste, want to try one of the heavier migaki blue #2 versions. Not too picky about condition but shooting for >200g. Thanks y'all!

Ryan D Geiger 230 gyuto Picked up here, second owner, great example of @Illyria's work. 1.2562 carbon monosteel coming in at approx. 231x53.5mm and 182 grams. Nice distal taper and convex grind. The handle is really nice ironwood with a nickel (?) spacer with awesome fit and finish, but note...

Consolidating some knives I would be willing to trade or in a couple cases sell (as noted). Not in a big hurry to part with any of these, but always looking to try new stuff. Mostly interested in western gyutos and cleavers currently, especially Shihan, Marko, Dalman (HSS S-grind), Laseur, Kipp...

I'm sure this has been discussed sometime in the past but I couldn't find a direct answer in search so asking you polishing experts. When using powders to finish a polishing progression, how big of a difference do different kinds of powder make? Most powder for kasumi finishes is sold as uchi...

Two recent pickups and an older WTS listing. All prices are shipped CONUS, happy to send to other US/Canada for a little extra. Also happy to mix these into a package trade with either of the knives at my WTT listing here: WTT - Konosuke Fujiyama blue 2 #6 cleaver, Dalman x Birgersson 240 gyuto...

Two great knives that somehow haven't found a permanent spot in my core set. Not in a big hurry to get rid of either of these but open to a swap for the right knife. Konosuke Fujiyama cleaver Recently picked up from BST in new and unused condition, used for 3-4 meal preps and has not touched...

Hey gang - selling a few to make room for new adventures. Not a bad knife in the bunch but I'm increasingly preferring heftier knives than this lineup. All prices are shipped CONUS, happy to ship to Canada for a little extra, or knock a few bucks off for a package deal. Happy to consider trades...

Hi all - I'm trying to do my first handle swap and can't get the stock ho/horn handle off a Wat Pro gyuto. There appears to be some kind of opaque glue/epoxy around part the tang, so I tried baking it for 15 minutes at 200F and pulling it off. No luck after two attempts. I also tried the wood...

Hey folks - hoping someone might have a nice custom or higher-end stock handle lying around that could work well on my new Watanabe ironclad 270. Thinking 50-60g and 135-150mm might fit the bill. Nothing super blingy or neon please. Thanks all!

Two great knives I'm not reaching for much these days. Mostly looking for cash but will consider trades--western makers generally, cool cleavers, anything in my WTB post. Prices include US shipping, happy to sell to Canadians for a little extra to cover additional shipping. Takada no Hamono...

The other day I looked around at my collection and realized that I've got a handful of super smooth cutting midweight gyutos and nothing that brings the raw power. Maybe someone can help me remedy that? Not in a hurry, not too picky about condition. Gyuto: ideally looking for something 240-255...

When I started accumulating nice kitchen knives, I gravitated pretty quickly towards the Sanjo region and style in my early pickups. I ran through the standard shortlist (Mazaki, Wakui, Yoshikane, Masashi, Toyama, Watanabe) and then detoured towards Western makers for a while without really...

Hey folks--hopefully a simple question here. I'm considering picking up a Watanabe 180 gyuto and haven't been able to find clear info on what the grind is like compared to other Watanabe lines. I have used a Toyama 240, which I understand is close enough to identical to the Wat Pro 210 and up...

I purchased this early this year from @nexus1935 in hopes it might be a taller replacement for my Yoshikane SKD 210. After some side-by-side testing, it's a very worthy contender but the Yoshi remained the favorite. Since I really don't need two Sanjo semi-stainless 210s when I barely reach for...