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Thread: Munetoshi, Toshihirosaku, Toyama - how are they?

  1. #1
    Senior Member Matus's Avatar
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    Munetoshi, Toshihirosaku, Toyama - how are they?

    I have been poking around the threads on these knives and I finally figured out that it was about the time to start a separate thread.

    I am looking at middle-weight workhorse that is thin behind the edge, has nice front-forward weight balance (though not as extreme as Kato Workhorse), some gentle curve to the cutting edge - the tip not as high as the Kato does.

    I am wondering how do these 3 knives cut and how do you guys find they compare to other knives. I do not expect anyone (apart from Maxim of course ) to have used all 3, but I would very much appreciate your experience and opinions on any of the 3.

    Thanks

  2. #2
    Senior Member labor of love's Avatar
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    Toshihirosaku looks nice. I've been looking forward to some user reviews. I'll get a 240 whenever they're stocked. Maxim has no idea when that's gonna happen.

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    Senior Member brainsausage's Avatar
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    I'm curious about the Toshi as well.

    I'm a big fan of Toyama. Fit and finish is appropriate for a knife made to beat on. Which I've done. And continue to. Choil and spine have just enough rounding that you don't lose track of them, but also don't really notice them, if that makes sense? Really nice grind on my 270 gyuto. Thin behind the edge, with nice food release. Barely wedges on anything. Heel height helps with that, for sure, but so does the grind. Good weight IMO. Not so much that it's a hindrance, just enough to help with the work. The profile is more on the santoku side, but not so far that it's hitting Watanabe territory. Not that there's anything wrong with that mind you. The tip is ground thin enough to pull off fine work, and the heel is stout enough to power through rough stuff. Edge retention is stellar. It's one of, if not the best, all around gyutos I've experienced thus far.
    On the other hand- I've been playing with Panda's KU 210 Munitoshi Gyuto for about a week now. Haven't measured it, but I'd guess it's closer to 220. Feels a bit heavy for its length, in a good way. It's pretty rough in all respects. Spine and choil are barely finished, yet don't feel bad to work with. The grind is kind of a wide bevel, meets clam shell. It's a hard knife to pin down overall. Has a bit of that 'different' feel that you get with a Shig. They're not the same knife at all. But are very characteristic and solely THAT knife. Which the Toyama has some of as well, but is more built for work IMO, and less finicky. The muni has an excellent profile, but is wedgier by far than the Toyama. Reminds me of a far better version of Heiji in terms of grind. Not sure yet which wins out regarding edge retention, but they're damn close thus far. At this point, I prefer the Toyama for just pure work, but the Muni is one of those knives that I want to have in my kit because it's fun to use. And I can't really say why, other than it just feels good. Which I know is kind of a BS thing to say on a knife forum. But those who know what I'm saying- know what I'm saying.
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    Senior Member labor of love's Avatar
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    All 3 are worth owning IMO. The toshihirosaku looks to be really thin behind the edge knife probably suited for more finesse work(just a guess) munetoshi seems to be a great all a rounder. Toyama is a big strong pit bull.

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    Senior Member labor of love's Avatar
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    Hey brain sausage, any idea how much that Toyama 270mm weighs?

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    Senior Member brainsausage's Avatar
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    Quote Originally Posted by labor of love View Post
    Hey brain sausage, any idea how much that Toyama 270mm weighs?
    It's chunky. I wanna say it's pushing 280, but I could just be talking out my ass. Haven't weighed it since I received it from Maksim almost a year ago. My kit is at the BBQ. I'll throw it on the scale again tomorrow and report back.
    The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky

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    Senior Member Matus's Avatar
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    Brainsausage - thanks a lot! That is excellent feedback on the Toyama - really helps me to get an idea what to expect. Also knowing that Munethosi wedges more is good to know. Looking the the choil shot of the Toshihirosaku and Munetoshi on maxims site they seem very similar.

    One question concerning the Toshihirosaku - is the 240 version really only 47mm at the heel?

    I should soon have a chance to try out Gesshin Hide 240 in blue#2 - any guess how these 3 knives could compare to it? The grind would look somewhat similar to Toyama, but the profile is different and the knife is also lighter.

  8. #8
    Senior Member brainsausage's Avatar
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    Quote Originally Posted by labor of love View Post
    Hey brain sausage, any idea how much that Toyama 270mm weighs?
    Click image for larger version. 

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    The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky

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    Don't you love when you guess weight and it's right on the dot? Like when portioning fish but you don't feel like weighing every piece .

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    JohnnyChance's Avatar
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    Quote Originally Posted by brainsausage View Post
    It's chunky. I wanna say it's pushing 280, but I could just be talking out my ass.
    I've always said your ass is the smartest part of your body.
    "God sends meat and the devil sends cooks." - Thomas Deloney

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