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Welcome!

I don't have a Toyama KU or migaki, but comparing my Watanabe KU 180mm to my Toyama damascus 180mm, the latter is a bit heavier and the distal taper is not as pronounced; the former is more of an agile nakiri. Also, the Toyama damascus seems a bit more forward balanced.

Welcome!

Welcome!

Welcome!

https://www.kitchenknifeforums.com/threads/why-all-the-hype-on-jnat.51591/#post-783254 If one is sharpening, naturals only make sense for blades that can take advantage of that. All the finesse jnats have will be lost if you use it to sharpen a blade that can't keep an acute edge for long. I...

Weight?

Weight?

Welcome, Gabriel! Which knives do you have in your collection?

https://www.japanesenaturalstones.com/

Welcome!

Welcome! Which knives did you get already?

Welcome!

Sorry you didn't get there before. Ashy is a great seller.

https://www.kitchenknifeforums.com/threads/hitohira-tanaka-x-kyuzo-blue-1-damascus-270mm-gyuto.63622/

In regard to thinning, there's no stone that is coarse enough for me.

I use nakiris all the time. After a gyuto, my most used kind of blade. Gyutos are definitely more versatile, but i find nakiris easier to dice with. Not only the balance, but also the height at the "tip" allows for a big higher up and down movement without loosing contact with the directing hand.

I love that Carter and it definitely is a special blade with a killer handle. It cuts very well, but i haven't had the heart to thin it the way i did with Mert's gyuto. Mert's 125sc managed to cut like a paper thin behind the edge blade, but still reasonably chip resistant. Carter's is no slouch...

One of my best cutters is a Mert Tansu 125sc wrought iron gyuto. It was good when i got it, but after some light thinning, it became amazing. Very thin behind the edge to the point that it micro chipped when it was used to slice a crusty roll once, but it never chipped with softer produce.

@nakiriknaifuwaifu