RockyBasel
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Which website is this?
It is Zenmarket
Which website is this?
I've used my iron clad wat a few times now, but it was very obvious, even during the first cut, that my damascus Toyama cuts better. It's very smooth and feels very much like a gentle convex gliding thru stuff: almost like the ingredients conform to the blade shape. The wat wedges and feels much like a hard-shouldered wide bevel; you feel it pushing the ingredients aside until it just stops.
Both were used when I got them, the Toyama did not seem to be used very much, but had been sharpened prior to my ownership. I did thin this one a bit, gave it a gentle, asymmetrical curve for a right-hander and a full stone finish. The wat appears be be used quite a bit and looks like it has an asymmetrically sharpened edge. I have not done any to this knife, besides cutting stuff
Toyama Damascus
240x54.6, 223grams 3.91mm above the heel, 1.5mm @ 1cm from tip
View attachment 194339
Iron Clad Watanabe
235x53.3 241grams 4.52mm above the heel, 1.52mm @ 1cm from tip
View attachment 194340
Is the ironclad Wat the KU or kasumi version?I've used my iron clad wat a few times now, but it was very obvious, even during the first cut, that my damascus Toyama cuts better. It's very smooth and feels very much like a gentle convex gliding thru stuff: almost like the ingredients conform to the blade shape. The wat wedges and feels much like a hard-shouldered wide bevel; you feel it pushing the ingredients aside until it just stops.
Both were used when I got them, the Toyama did not seem to be used very much, but had been sharpened prior to my ownership. I did thin this one a bit, gave it a gentle, asymmetrical curve for a right-hander and a full stone finish. The wat appears be be used quite a bit and looks like it has an asymmetrically sharpened edge. I have not done any to this knife, besides cutting stuff
Toyama Damascus
240x54.6, 223grams 3.91mm above the heel, 1.5mm @ 1cm from tip
View attachment 194339
Iron Clad Watanabe
235x53.3 241grams 4.52mm above the heel, 1.52mm @ 1cm from tip
View attachment 194340
Probably the Toyama iron clad 240 migaki. I love my 210 iron clad but it's too short
The KU versionIs the ironclad Wat the KU or kasumi version?
The KU version is a wide bevel, so the resistance you feel is probably when the food meets the shoulders where the shinogi is.The KU version
That is exactly what I'm feeling as a difference between the 2 bladesThe KU version is a wide bevel, so the resistance you feel is probably when the food meets the shoulders where the shinogi is.
The migaki or kasumi Watanabe/Toyama is a convex grind with no real sudden transitions in the grind so it will feel smoother during cutting.
Interesting to hear the opinions in here. I purchased my first Toyota, a stainless clad gyuto, from JNS. The OOTB cutting feel rivaled and maybe surprised my Kono FM.
So now I'm curious about the Damascus clad(which I usually avoid).
Perfect responseIf you can have only one Toyama, I suggest having many Toyamas.
And if you're worried about having to many Toyama's, you can always get it with Watanabe kanji instead.If you can have only one Toyama, I suggest having many Toyamas.
Mind sharing the specs? What is the weight, edge length and height?So ended up grabbing the 240 K tip Wide that JNS had available. So far happy with it but still getting used to the overall size and heft. It feels muchhh more substantial than anything else in my arsenal.
View attachment 197933
She's 220g, 241x55Mind sharing the specs? What is the weight, edge length and height?
Very nice!!She's 220g, 241x55
0 dragDoes Toyama’s dama drag ? I’m trying to decide whether to pick up a plain 270 suji or (wait and) splurge on the dama one. This would be primarily for thinly slicing eg shabu shabu.
Also my wife grabbed my Toyama nakiri to cut up some pork the other night argh.
One of us. One of us. Gooble, gobble, gooble gobble...Looks like my only one Toyama thing isn’t going as planned. Scooped up the 240 KU this morning. Whichever I like less will likely end up on BST
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