A couple of weeks back @JimMaple98 very kindly sent me his 270mm Toyama to have a play with. At the time I didn't really know much about Toyama - I'm no great expert in terms of high end Japanese knives. Though I sharpen a few, and occasionally I come across things that you can tell straight off the bat are a bit special. A slightly hard-to-describe mix of grind and edge, that can happen on thicker or thinner knives, of any size, and which makes them an utter pleasure to use, and insanely easy to sharpen.
This was right up there. A beast of a knife, without feeling unwieldy, and very immediately apparent why they have the reputation they do. So here is a(nother) carrot video:
This was right up there. A beast of a knife, without feeling unwieldy, and very immediately apparent why they have the reputation they do. So here is a(nother) carrot video: