Watanabe nakiri - iron or stainless clad

[delmar]

All those with Watanabe nakiris that have been lauding them...are they stainless or iron clad?

[gladius]

Stainless KU nakiri and 180 gyuto and iron-clad 240 gyuto.

[delmar]

Hows the patina on the 240 gyuto?

[gladius]

Hows the patina on the 240 gyuto?

It’s been kept in check with BKF and Sandflex Super Eraser. I’ve not used it much in favor of Toyama and that in favor of Kato WH - I keep going back to it.

[Cutuu]

Hows the patina on the 240 gyuto?

It’s been kept in check with BKF and Sandflex Super Eraser. I’ve not used it much in favor of Toyama and that in favor of Kato WH - I keep going back to it.


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What do you like about the toyama better?

[gladius]

What do you like about the toyama better?

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They both a very good knives. The Toyama (top & left) is more refined, has a better grind and taper, the steel is finer grained, is easier to sharpen and gets sharper at a lower grit. The knife feels more nimble and the tip goes through product better. Food release and separation are also better. It is a joy to cut with.

[Cutuu]

What do you like about the toyama better?

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They both a very good knives. The Toyama (top & left) is more refined, has a better grind and taper, the steel is finer grained, is easier to sharpen and gets sharper at a lower grit. The knife feels more nimble and the tip goes through product better. Food release and separation are also better. It is a joy to cut with.

Thanks Gladius! I've owned 5 toyamas, but haven't even tried a watanabe. I hear so many saying they are pretty much an equal swap. It's good to hear a little more detail comparison.

[Jeff B]

From what little info you can truly garner from a choil shot I have to say the Toyama does look a little more impressive to me.