Thoughts on Toyama Noborikoi stainless clad blue gyuto 240mm.

[Panda_23]

Hi. I recently bought my first Japanese knife, yoshikane nashiji skd gyuto 210mm. I have no complaint against the quality of the knife, but it is not really an ideal type of knife for me. It has a really flat profile which feels awkward to me. I don't plan on selling it, but I want to look into other knives with rounder profile. I am thinking about getting toyama noborikoi stainless clad blue gyuto 240mm. Toyama seems to be a trusted name here in the forum, and I just want to ask your opinion since I am very new to his hobby. Thank you for your time.

 

[timebard]

Yoshi SKD and Toyama are probably two of the most recommended mid-priced knives on here. Toyama definitely has a more curved profile that should suit you if Yoshikane is too flat. Great cutter, great steel IMO. The tip could be better but your Yoshi should have you covered there.

 

[tostadas]

Toyama is definitely better if you don't like the flat. They have excellent grinds. Also they will be a good ~5mm taller than similar sized Yoshikanes, which I consider to be an additional improvement.

 

[McMan]

Tanaka is another to consider. Less expensive than Toyama, does Blue well, and the profile is a very slight radius curve without flat spot. Also, a very good gateway knife into the world of Japanese knives : )

 

[Panda_23]

Tanaka is another to consider. Less expensive than Toyama, does Blue well, and the profile is a very slight radius curve without flat spot. Also, a very good gateway knife into the world of Japanese knives : )

I think I'm little past the gateway. I told myself I am going to slow down after getting Yoshikane, but I am already looking at Toyama gyuto, CCK cleaver, and (now) Tanaka. I'll definitely look into Tanaka. I been shying away from reactive knives due to my inexperience, but the patina does look real good which is tempting. Things are not looking good for wallet lol.

 

[Choppin]

I’ve recently switched to 240 gyutos from 210’s, but I’ve kept two 210’s - a Toyama and a Gengetsu (similar profile to Yoshis). They are very complimentary - different profiles, heights and grinds, etc. The Toyama 240 reflects that. Also, everyone needs a Toyama (at least) in their life

 

[HumbleHomeCook]

I think I'm little past the gateway. I told myself I am going to slow down after getting Yoshikane, but I am already looking at Toyama gyuto, CCK cleaver, and (now) Tanaka. I'll definitely look into Tanaka. I been shying away from reactive knives due to my inexperience, but the patina does look real good which is tempting. Things are not looking good for wallet lol.

Don't fear carbon friend. Way too much is made out of it being finicky. Just be smart and you'll be fine.

Like you, I wouldn't have anything to do with carbon, even stainless clad, a few years ago. Now I actively seek out carbon mono and wrought clad.

 

[Panda_23]

Don't fear carbon friend. Way too much is made out of it being finicky. Just be smart and you'll be fine.

Like you, I wouldn't have anything to do with carbon, even stainless clad, a few years ago. Now I actively seek out carbon mono and wrought clad.

I’m not sure which price range I should start at. Debating between getting a cheap carbon knife to practice or just straight up going for a mid range one.

I think I’ll like it since my favorite cookware is my cast iron skillet even though it is only like $20.

 

[HumbleHomeCook]

I’m not sure which price range I should start at. Debating between getting a cheap carbon knife to practice or just straight up going for a mid range one.

I think I’ll like it since my favorite cookware is my cast iron skillet even though it is only like $20.

Just one of many options. You would pay the Ex. Vat price plus shipping.

https://www.japanesenaturalstones.com/munetoshi-kurouchi-sujihiki-210mm/
You can copy this, fill it out and start a thread in the Kitchen Knife sub-forum to get some good ideas.

https://www.kitchenknifeforums.com/threads/the-which-knife-should-i-buy-questionnaire-v2.12791/

 

[Nemo]

If you want a cheap but quality carbon knife, it's hard to ignore Shiro Kamo Ku AS (mine is the Shinko Selian front K&S).

I took my Tanaka Ginsan Nashiji away with me last week. I was reminded of what a great knife it is. Easy to make very sharp. Good performer. A little bit of belly sounds like it would suit you. Also available in stainless clad blue 2, which would also be a great option. The Tanaka migaki is also great. Slightly flatter profile but nowhere near Yoshikane flat. A thinner blade- almost but not quite laser-like.

 

[Panda_23]

Just one of many options. You would pay the Ex. Vat price plus shipping.

https://www.japanesenaturalstones.com/munetoshi-kurouchi-sujihiki-210mm/
You can copy this, fill it out and start a thread in the Kitchen Knife sub-forum to get some good ideas.

https://www.kitchenknifeforums.com/threads/the-which-knife-should-i-buy-questionnaire-v2.12791/

I want too many knives and know too little about them. I’ll fill out the questionnaire when I’m actually ready.

Munetoshi seems like a great option thanks I’ll look into it

 

[labor of love]

My only complaint about Toyama is the gigantic santoku shaped nose the knife has at the tip. Makes the knife not ideal for getting into tight spaces. In use the knife always felt like a gyuto cleaver hybrid almost. But if you like what you see then go for it. People love them.

 

[TM001]

I have a 240 Toyama and love it, it is my daily knife for dinner prep. The stainless cladding is very low maintenance but does show scratches. Takes a great edge.

However, when I first got it (it was my second J knife purchase), it's size was very intimidating to me (my first J knife was a Sukenari 210, closer to 200). The Toyama I received was 255 with a 50+ heel height, it looked enormous by comparison. I used it once then put it away for over a month. Some encouragement by forum members got me to retry it and give it at lest two weeks. Now I use it pretty much every day.

The first couple times sharpening, I had to go very slow to hold it steady as again not used to the length and width.

The Toyama is a great knife; make sure you know what you are getting size wise compared to what you have and that you have the board/kitchen space for it. Pic of a Sabatier (8 3/4"), Toyama 240 (255), and a 225 for comparison. My Sukenari was closer to the Sabatier size wise.