Yu Darvish Bidding Reactions

The Rangers won the bidding for Japanese right-hander Yu Darvish last night and while the $51.7MM bid doesn't assure Texas of Darvish himself, it does mean we're in for 30 days of negotiations between the team and agent Arn Tellem. Here are some reactions to the news from around MLB:

  • Darvish celebrated the announcement that the Rangers had made a record bid for the right to discuss a contract with him by working out, Yahoo's Jeff Passan writes.
  • GM Jon Daniels acknowledged last night that the deal will have an impact on other moves the team makes, but says the Angels’ aggressive moves did not affect Texas’ approach to Darvish (Twitter links via Anthony Andro of FOXSportsSouthwest.com).
  • Rangers ownership made an exception and decided to spend despite the financial issues that threatened to limit their offseason extravagance a week ago, Ken Rosenthal of FOX Sports reports.
  • Patrick Newman of NPB Tracker expects Darvish to sign with the Rangers, but wouldn't be surprised if he doesn't.
  • Darvish offers the highest possible reward, but carries the highest possible risk, Jim Bowden writes at ESPN.com. Bowden says Darvish has the stuff to be a top-of-the-rotation starter and argues that he is worth taking a risk on.
  • There's every indication that the sides can work out a deal within 30 days, according to Anthony Castrovince of MLB.com.
  • Darvish could be good enough that the Rangers can sustain the loss of C.J. Wilson without slowing down, Richard Justice writes at MLB.com.
  • Blue Jays fans got their hopes up for Darvish and now face staggering disappointment, as Shi Davidi of Sportsnet.ca writes. However, Davidi hears the Blue Jays "have a number of balls in the air" beyond Darvish.
  • Jon Paul Morosi of FOX Sports looks ahead to what hot stove fans can expect now that the Darvish bidding is over. Scott Boras clients Prince Fielder and Edwin Jackson will draw lots of interest as free agents and Gio Gonzalez figures to be traded. The Blue Jays must obtain a No. 2 starter, Morosi writes.

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