Unique Japanese Knife #forsale

Mathieu_Bertram_20865

Hey there,

I was gifted a gorgeous hand-crafted Japanese chef's knife last year.

I have never used it -- nor do I foresee myself ever using it -- so I wish to sell it. The ChefSteps Forum seems to be teeming professional chefs who would be able to appreciate both the craftsmanship and performance of this knife.

Quick breakdown of the knife in question :

- 4 1/4 in shaft, fossilized mammoth ivory, with nickel-silver ferrules

- 7 1/8 in blade, hand worked damascus steel, absolutely RAZOR sharp

Retail price : 2100$

I'm selling it for 1000$ (over 50% off).

Here is the listing for the knife (in French because I live in Montreal, Canada, but there are more pictures). But if you have any questions, feel free to ask away.

Thanks for looking, and please forward to buddies who might be interested!

Cheers,

Matt

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Comments

HammeredChef_DEFINITELY_does_NOT_work_at_22134

To find someone interested in a knife at this price you will need to provide considerably more info. To begin with who made the knife? From there you will be able to get the relevant specs, weight, blade thickness, what metals in what combinations were used etc.. And just so you know, for the money you're talking about you can buy two knives of the absolute finest quality from renowned Japanese makers. Hopefully this will help because that appears to be a beautiful pc of craftsmanship.

Mathieu_Bertram_20865

Hey there, Rob !

Thanks for replying.

I am well aware of the extensive details that some might request, if interested in the knife. Unsure as to whether I would have any interest, I preferred keeping the post brief, and add info as the questions came along...

The knives are made in Japan especially for a retailer here in Montreal. As a matter of fact, the blades are stamped with the Japanese inscription "Made specially for Guillaume", the owner of the store.

I can easily provide you with the weight (195 g), the blade thickness (2,5 mm) and even the blade width at the heel (1 3/4 in). As for the metals used, I could easily get a hold of the information, though I will need to get in touch with the store owner; if it's something you wish to know, I will inform myself.

I know the asking price seems steep, but there is a certain luxury to the knife, and many of Montreal's top chefs own a few of their own. It is both a show piece and a surgical tool.

Once again, thank you for your reply, and please don't hesitate to ask anything else (same goes for all other readers !)

Cheers

Piper_Blake_1252801

WOW! This is a really cool knife! As far as I know, this is one of the best types of knives used in Japanese cuisine. When I was in Japan, I was able to visit an expensive restaurant, I noticed several interesting types of knives they use and their skill is amazing. The knife blade is sharpened as much as possible and cuts absolutely accurately and quickly. I was amazed. how Japanese chefs prepare food is on a whole different level from the United States. I recently bought myself a couple of knives for cooking, namely the Wusthof Classic Cooks Knife and Shun DM0701 Classic. They fit me well and I'm not bad at it. What do you think about these knives, your opinion is important to me!