This knife is used and altered, but it remains in great shape. I’ve never connected with this knife and thought I might after I adjusted the fake kasumi finish and the handle/balance, but I still don’t. I much prefer 120mm petty knives with Western handles for about 99% of what I would ever do with this knife. I think it has been used by guests cutting single test ingredients than it has been used by me on strawberries. Here’s a bit on the work I did:
viewtopic.php?f=3&t=2090&p=19382&hilit=kurosaki#p19382
$115 + half of estimated shipping costs from Canada due to my alterations (which, in fact, are improvements in my book). Discounted shipping and currency adjustment savings for Canadians.
Two photos for today, and one older choil (the one from today was too blurry). Please note the finish is even—that is a light shadow/reflection in picture 2 on the blade road:
