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So yeah, I'm moving and trying to simplify my life. That being said, my shop is completely packed up and I am not able to tune these up as I normally would; fresh edge; pointy tip; patina cleaned, etc... First up; *Sold* Mazaki 240mm KU gyuto This thing is a beast. Absolutely delightful cutter...

This is for 2 cleavers (F. Dick and Foster Bro), a big heavy butcher a Lamson fork and Chicago Cutlery steel. Knives have some wonky grinds currently. Cool projects. Obviously need work. $100 SHIPPED CONUS (total to me)

These are fully ground and hardened 52100 monosteel denty-style. I would guess the hardness to be near 60hrc. They need a finished edge and handles. I am including some basic horn/ ho knock-off handles. It will take a bit of file work or burning plus epoxy to install. They're pretty close...

Huge pile - 3 dozen + . Some very nice. Some very basic. Dusty from sitting in my shop for years. $20 for my troubles plus shipping. Very light but possibly oversized.

I Has been thinned and refinished by previous owner. I Flitzed it for pics. Needs a bit more love in the finish dept. And a good sharpening. Assuming its lost some height through it's life, but still cuts well. (Honestly don't know much of it's history) I installed a mildly figured koa...

Well, Mr. Wonderful the red-tailed shark is outgrowing his 37 gallon and needs a proper 75 gallon home. Figured a knife or two would kickstart some funds... This is a KS carbon, at least a few years old. Second hand. Got it in pretty new condition. Only sharpened a few times on a 3k Sigma. Has...

So, I bought this knife a while back, made a (really) nice saya for it, used it a couple times, put it in the knife drawer, aaaaaand...it got buried and forgotten. Obviously I don't need it. It's got a To-Go handle on it. It is not the lesser white #2 from k&s, it is white #1 and stainless...

So, I've been doing handle and saya work for a decade now. I've noticed over the years I am more sensitive to some woods. They may have made me a bit itchy, etc... The last couple of months I have had several full on allergic reactions where my neck, upper cheeks, eyes, hands, inside elbows...

Not necessarily here, but in other knife worlds the popularity has skyrocketed; from scarcity I assume. There are a few in my kitchen owned by other chefs. I really don't see anything that separates these from other Takefu knives from Masakage or makers like Makoto and Katoh. What say you?

I recently equated using a Mazaki to snowblowing an inch of snow. I often slice things like paper thin onion using my bent pointer as kind of a guide. Has worked well for years. Enter Mazaki KU. The meat behind the thin edge means instead of gliding along my guide finger, it chooses to just...

I've gone in circles with 165-180mm knives; nakiris, bunkas, gyutos, etc... I bulk up to 5 or 6, and they sit. I have great intentions. "I will pull them out for service", or "I will use them on light prep days"...and they sit. Well, for about the 5th time, I unloaded them; felt cleansed. A...

About to pull the trigger on a 195mn nashiji. Thought I'd see if anyone has one they want to move along first. Could go 180mm, too. Also mab or nashiji. Denka is probably out of my $$ range. Anyone have input on ordering direct from TF during this drawn out pandemic? What shipping they are...

Both in stock. Same price. Why one over the other? Do either have any coupon codes floating around, or run frequent sales I should wait for?

Someone here should snatch this up. $200 ZKramer 10" 52100...get it! https://homebutcher.com/collections/deal-of-the-day Mod delete if not kosh....

I've posted some of this in other threads, but figured I'd start to catalog my collection with a bit more detail. I recently sold off about 30 random knives and have my collection more daily user focused. I will try to end with a group photo, just hard to do as my knives are stored at work in a...

As I follow literally every knife maker on Instagram, have owned a few customs, handled a bunch more, visited a few makers shops and delved into making a few knives on my own, my respect for traditional Japanese knives has only grown. We will nitpick every slight nuance of a j-knife, "this...

Don't mean to hurt feelings in todays sensitive climate, but can we put 210mm gyutos in with santokus as not cool? Nothing irks me more than seeing the perfect knife listed on the BSTs and you click on it only to see it's a 210! It's like an ecoboost in a Mustang. Sure you can make an...

Catch and release. Just isn't my flavor. Collab with Hinoura. Has that Hinoura nashiji/ kurouchi vibe. Matched toasted handle and killer saya. It is a user. Don't think the finish is original. Still good overall shape. Handle is a bit wonky to me with oversized tang slot, and a scratch. I...