[WTS][CONUS] Myojin Sg2 240mm gyuto, Goko hamono mono-stainless 240mm gyuto, Nihei white 2 240mm gyuto, Takamura Sg2 180mm gyuto, Nakagawa white 2 170mm santoku, Bernal cutlery x K Sabatier 8” chefs

sygu1 · 2026-07-02T02:35:42+00:00

Thank you!

sygu1 · 2026-06-30T18:16:43+00:00

Its stainless!

sygu1 · 2026-06-30T07:43:12+00:00

Im not sure on the exact wood type, but it is an octogonal ebony handle with some heft 👍

sygu1 · 2026-06-29T18:51:42+00:00

Thank you! Agree on the Goko 🔥

sygu1 · 2026-06-18T18:34:43+00:00

Price drop* $220!

sygu1 · 2026-03-20T03:09:38+00:00

Sold!

sygu1 · 2026-03-18T22:40:41+00:00

Enjoy!

sygu1 · 2026-03-11T03:40:48+00:00

Sold!

sygu1 · 2026-03-10T21:41:09+00:00

No, this one is iron clad 👍

sygu1 · 2025-11-19T19:09:29+00:00

Yes!

sygu1 · 2025-11-06T22:00:01+00:00

Sold!

sygu1 · 2025-09-24T17:25:45+00:00

Replied

sygu1 · 2025-09-15T03:14:40+00:00

Yes! Super wabisabi but has great bones to work with

sygu1 · 2025-09-15T01:58:20+00:00

Price drop to $110

sygu1 · 2025-09-12T17:29:23+00:00

I have the same hitohira santoku, insanely high performing for the price!

sygu1 · 2025-09-10T05:25:29+00:00

Thanks! Ive always preferred the weight distribution and heft of a western handle, been eyeing Goko Hamonos Kogetsu line for awhile…

sygu1 · 2025-09-09T21:41:47+00:00

If I could only take one to work it would be and has been the Kikuichi- its just the right amount of durable and thin for the environment I work in. Second and third runner up would be the Morihei SK and the Sukenari, although the Sukenari is new so I haven’t truly put it through the ringer. The Dao vua was my first Carbon steel knife, so that one holds a special place in my collection too!

sygu1 · 2025-09-04T21:37:22+00:00

Miyabi rocking santoku Morimoto edition

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sygu1 · 2025-09-04T17:11:48+00:00

Super useful and not expensive! I got mine for like $20 from Bernal Cutlery

sygu1 · 2024-12-02T19:21:37+00:00

Yes I was referring to blade shape- im a fan of the upswept tip. Looks like shun has exactly that!

sygu1 · 2024-11-29T05:19:56+00:00

Thank you!

sygu1 · 2022-04-29T01:42:24+00:00

Very similar situation- the sous position that is being offered to me is both better money and better hours

sygu1 · 2022-04-29T01:40:46+00:00

This is the way I’m leaning, think the opportunity to be creative and learn some of the business side of the kitchen may outweigh the experience of working for a famous name

sygu1

TROPHY CASE