Toyama Gyuto: first spin on the cutting board
Hello my fellow Chef Knives Enthusiasts!
In this video I’m showing you my Toyama Noborikoi 240mm Gyuto made of Blue steel with stainless clad. And a burned Chestnut handle with buffalo horn ferrule instead of the standard, original D-Shape Ho wood handle (free upgrade by Maksim Enevoldsen).
Noborikoi means “climbing/jumpimng carp” which is the "Japanese Natural Stones" exclusive line from Syuuji Toyama.
The Noborikoi Kanji on the backside of the knife is made especially for JNS and for JNS only!
This Toyama Noborikoi knife has a beefy Sanjo grind. But it also is quite thin behind the edge. I’m loving the overall look of this blade.
It is not a laser knife. But it was not made to be one. This knife clearly was made to be used in a professional kitchen. t should be able to take a little beating here and there and it is a knife you don’t have to worry about too much.
When it comes to performance. I think THAT is where this Toyama really shines. And at the end of the day, isn’t that what it’s all about?
It performed pretty awesomely during the first spin I gave it on my cutting board. Even though I didn’t really bond with the knife immediately for 100%, I did feel like it did what it should do quite effortlessly.
https://www.japanesenaturalstones.com...