On another note, does anybody know what the greasy sealant JNS uses on this knife to seal the gap between the tang and the handle?
I’d just go with whichever is cheaper tbh
Don't know if you all have noticed but not long ago Watanabe started selling Stainless clad blue 2 gyutos... beyond the 180mm that used to be the hard limit... talk about coincidences . One more to the list (let's not forget both prices increased a 15 or 20% at the same time too last year...
I find it a bit surprising that people still find the correlation between Watanabe and Toyama surprising - Watanabe trained under Toyama and they cooperate until today. All that comes directly from Maxim and was stated several times already on KKF.
Not the gyutos, nothing over 180 in the pro line before.Watanabe sells stainless clad knifes in his Pro Line for many years ! ...
Greets Sebastian.
You can just get one at hereIs there anywhere else other than JNS that sells Toyama? I can’t say I’m terribly fond of the stock wood handles and it’s really difficult getting handles done in Australia at a half decent price point loclaly
I find it a bit surprising that you would say this when Maxim actually states the opposite...that Toyama never trained Watanabe.
See Maxim's replies (#96 & 103) in the above referenced thread:
https://www.kitchenknifeforums.com/threads/tf-or-watanabe.38102/page-4
FWIW I believe Shinichi when he says he learned from Toyama and that they cooperate, but it is definitely not the story that Maxim tells....
Under the Toyama brand I have only seen them at JNS and a friend sent me pics from a mortar and brick shop in Japan that stocks them too. You can get a Watanabe pro duh, unless you are hung up on the branding/kanji. Craig @Carbonifeco.com sells them and he can put a custom handle himself.Is there anywhere else other than JNS that sells Toyama? I can’t say I’m terribly fond of the stock wood handles and it’s really difficult getting handles done in Australia at a half decent price point loclaly
Re the stainless clad. I’ve found the 210mm not very reactive as expected. The 240 has much better balance and heft.
The edge on the 210 is very thin and chippy. I’ve had microchips slicing simple things (eg. Mushroom) on a maple board. Probably needs a microbevel. I don’t know whethe that’s normal for a Toyama but it’s not what I look for in terms of knife characteristics
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