Toyama Noborikoi Stainless Clad Gyuto 240mm

[Martyfish]

I received my Toyama Gyuto today and noticed that the grind becomes really asymmetrical towards the edge. None of my other Japanese knives are ground like this and I was wondering if this is something normal from Toyama and is there a reason it is ground like this, or is this a defect?

The choil shot on JNS looks more or less perfectly symmetrical, so I am leaning towards a defect, but wanted to check in here on the forum before going any further.

 

[olivers]

That seems pretty normal, many Japanese knives are ground asymmetrically. I've posted the choil shot of a couple of my Toyama knives in my BST thread and they look similar WTS - WTS - UK - Toyama Noborikoi K-tip 240mm Gyuto, Toyama 210mm Gyuto (Both iron clad)

I believe the purpose is to make the edge thinner in a similar way to a single bevel knife but without going all the way. I'm sure others that are more expert will jump in and explain.

 

[Nemo]

Assymetry is very common in Japanese knives.

https://www.kitchenknifeforums.com/threads/a-basic-explanation-of-asymmetry.33951/

 

[slickmamba]

all of my toyamas have a right hand biased grind where the right side is more convexed than the left

 

[McMan]

Actually, you got a nice one! Mine from JNS was clunkier.
The convex on the left in the photo is where the magic happens

 

[Martyfish]

Assymetry is very common in Japanese knives.

https://www.kitchenknifeforums.com/threads/a-basic-explanation-of-asymmetry.33951/

Thanks for the link, that clarified everything I wanted to know

 

[Martyfish]

Thanks everyone for the feedback. Good to know that an asymmetrical grind like this is normal, intended and the reason behind it. I'm really glad I joined this community and thanks once again for the helpful replies

 

[Nemo]

Thanks for the link, that clarified everything I wanted to know

I should add that it is really @Kippington who should be thanked. He has started a number of threads on grind, profile and taper that are most enlightening.