Watanabe/Toyama - Nakiri question

[jacobwilder5]

Hi KKF fam,

I could use some help comparing some nakiri lines.

I know I may be splitting hairs but I’m looking to pickup a 180mm Wat/Toyama nakiri am curious about the differences (or lack there of) of the 3 lines I’ve seen available recently.

I’ve read that the Toyama has a slightly different grind than the Wat and that the Toyama KU may be a little beefier than the Migaki? Any feedback is appreciated in helping me choose which one to go for.

Here’s what I’m looking at (All stainless clad based on what is available)
- Watanabe KU 180mm
- Toyama KU 180mm
- Toyama Migaki 180mm

Thanks!

 

[Marcelo Amaral]

I don't have a Toyama KU or migaki, but comparing my Watanabe KU 180mm to my Toyama damascus 180mm, the latter is a bit heavier and the distal taper is not as pronounced; the former is more of an agile nakiri.

Also, the Toyama damascus seems a bit more forward balanced.

 

[pgugger]

I have had all three and still have the two Toyama-branded ones. My belief is that the Watanabe and Toyama KU nakiris are the same… probably Toyama makes the Watanabe nakiri. I have no inside info though. Just a comparison of my particular knives. The Toyama Kasumi is similar but ground slightly thinner (180 vs. 205 g) without the wide bevel sort of thing going on in the KU versions. I slightly prefer my Kasumi. You will be happy with any of these most likely. Great knives.

 

[timebard]

I've tried a Wat KU 180 and Toyama 210 migaki, both stainless clad. The grind on the Toyama was higher and more convex (similar to the migaki Watoyama gyutos), the Wat lower and more wide bevel. Didn't hang on to either but would prefer the Toyama if I was going to.

 

[Justinv]

I think the differences between wat and toyama stainless clad are sample to sample variations. I have a wat 165 and a toyama 180 nakiri. This was discussed recently in another thread and the height and curviness of the profile has sample to sample variations regardless of wat vs toyama label. Some have owned both brands in 180 format and have a preference but I believe the brand doesn’t matter, all are made to the same general specs by toyama but vary since they are handmade.

 

[SwampDonkey]

Would concur that there's sample to sample variation. @Yoshi and I have been comparing our Wat Pro nakiris with pretty different results. Mine is ground thinner with good food release, basically what all the hype here is but his is thicker and wedgey

 

[Yoshi]

So at the London meet up we compared a Toyama migaki vs my watanabe ku, my ku is significantly heavier and the overall dimension is slightly different as well

 

[deltaplex]

So at the London meet up we compared a Toyama migaki vs my watanabe ku, my ku is significantly heavier and the overall dimension is slightly different as well

In general, if you're comparing lines to lines (ku to ku, mikagi to mikagi, stainless/iron/damascus clad to stainless/iron/damascus clad) they'll be near identical. The Mikagis will have more "time" spend on finishing them (i.e. thinner more continuous grind, better F&F) than the KU. I hear the Damascus ones have the thickest stock of all three, and have finishing "time" on par with the Mikagi.