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Similar thing happened to me (posted about it here: https://www.kitchenknifeforums.com/threads/question-about-toyama-240mm.35509/) I ended up keeping it mostly because I wasn't given the option to send it back - surprised this is still happening with toyama blades from this shop.

Thanks all! we're going to try out the WMF Manaos set - looks to be exactly what we're looking for.

My fiancé and I just moved in together and we have 3 silverware sets (don't ask) that each have something we don't like about them. We've decided to just get rid of all three, and buy (add to the ol' registry) a new set that we're happy with. We were hoping this forum would have some knowledge...

Shun sold

Suisin sold

:D

Suisin SPF

PM sent, but for anyone else interested, I do not know how old the blade is, i bought it from a more senior member here, but I only bought it last year. Is there a way to tell? I can take more pictures of the blade, I think there is another marking on the back.

1. Suisin Saika Sakimaru Takobiki 300mm - 300 USD shipped (USA ONLY) I bought this takobiki off B/S/T a year or so ago for 300 USD, unfortunately I don't use it enough. I've probably sharpened it once since purchasing. Looking to trade really, but would accept cash as well comes with saya, no...

New bloodroot after one onion and two fennel bulbs

This was a lottery. :) Two months in a row, I got lucky it seems

New bloodroot came in yesterday, so far I have only used it to chop some scallions, the balance point is a tad further back than I like but it cuts really nicely. The handle is slightly tapered which is quite comfortable in the hand when using a pinch grip. info: Sawblade @HRC 64 128g. 46mm height

i'd agree, i can't stop looking at it enhance! :detective:

picked this up in the June bloodroot blades sale and i'll include one of their images for good measure ...excuse the sloppy cut carrots, I was too excited to cut normally :dazed:

Where did you get the cloth pictured here?

Just to circle back, I just spoke with Maksim from JNS - He said that this is normal for all toyama knives.

last sentence in the post, sorry it's after the photo link. said another way, I want to know if it is normal, why is it not a smoother transition between the flat part and curved parts of the blade, and if it is not normal what do I do about it? thanks

Whenever I receive a package from another country it simply says "kitchen tool" rather than cutlery. I'm sure either would be fine though.

Hey all - Over the holidays I purchased a toyama 240mm gyuto (this one: http://www.japanesenaturalstones.com/toyama-noborikoi-kasumi-gyuto-240mm/ ) After using it for a bit, I noticed its profile (forgive my ignorance if I'm using this term incorrectly) is different from my other j knives...

Are any of these knives still available? Interested in the bloodroot