Toyama Gyuto 210 Review: Worth Every Penny in 2025?

You’ve probably heard whispers about it in knife forums. Maybe you’ve seen the reverent posts on Reddit calling it a “grail knife.” The Toyama Gyuto 210mm has achieved something rare in the knife world—it’s become both a practical workhorse and a collector’s obsession.

But here’s the thing: with Shuji Toyama now in his mid-80s and production increasingly uncertain, finding accurate information about this knife has become harder than actually buying one. After using three different Toyama gyutos over the past five years—and comparing them directly against top competitors like Konosuke FM and Watanabe—I’m here to cut through the speculation and give you the real story.

Let me start with what caught my attention first: the performance. This isn’t just another pretty Japanese knife that looks good on Instagram. The Toyama delivers where it counts—in daily kitchen use.

Shuji Toyama builds his 210mm gyutos primarily with Aogami #2 (Blue Steel #2), though you’ll find stainless clad and iron clad versions depending on availability. In my experience, the Aogami #2 offers that sweet spot between edge retention and sharpening ease that carbon steel enthusiasts rave about.

The edge holds incredibly well—I’ve gone 3-4 weeks of regular home cooking without needing a touch-up. When it does need sharpening, it responds beautifully to whetstones. No fighting or chipping like some harder steels.

Here’s where Toyama really shines: the blade geometry. The profile isn’t trying to be everything to everyone. It’s a thoughtful workhorse design that cuts through vegetables cleanly without being so laser-thin that it feels fragile.

The grind tapers nicely from spine to edge, giving you that effortless cutting feel without the wedging issues you sometimes get with thicker knives. I’ve tested this side-by-side with my Konosuke FM, and while the Konosuke is thinner behind the edge, the Toyama feels more confident when you’re working through tougher ingredients.

I put my Toyama through the same tests I use for all knife reviews. Here’s what I found:

Onions: Clean cuts with minimal cell damage—no excessive tearing or juice running everywhere.

Carrots: Slices through both baby carrots and large ones without the blade deflecting or requiring extra pressure.

Herbs: Delicate herbs like basil and cilantro cut cleanly without bruising—a real test of sharpness and geometry.

The 210mm length works well for breaking down whole chickens and portioning fish. It’s not as specialized as a dedicated sujihiki, but it handles the task confidently. The tip control is excellent for detail work around bones and joints.

After six months of regular use (3-4 times per week), the edge was still slicing paper cleanly. That’s impressive for any carbon steel, but especially noteworthy given how much I was using it.

I’ve used both extensively, so here’s the honest comparison:

Konosuke FM Advantages:

• Thinner behind the edge for laser-like performance
• Slightly better food release
• More consistent availability

Toyama Advantages:

• Feels more substantial and confidence-inspiring
• Better tip control and balance
• Superior edge retention in my testing
• More character and personality in the grind

Bottom Line: If you want pure cutting performance, the Konosuke edges ahead. If you want a knife with character that still performs excellently, Toyama wins.

Both are legendary makers, but they’re quite different:

Watanabe:

• More rustic, hand-forged character
• Thicker stock, more “cleaver-like” feel
• Usually easier to find

Toyama:

• More refined finish and consistency
• Better balance point
• Thinner profile overall

For most home cooks, I’d actually recommend trying to find a Watanabe first—they’re more available and offer 90% of the performance.

Toyama offers both D-shaped and western handles. I’ve used both, and here’s my take:

The traditional D-shaped handle feels natural if you use a pinch grip (which you should). The wood is usually magnolia or zelkova, both of which develop a nice patina over time.

Cons:

• Can feel small for larger hands
• Less comfortable for extended prep sessions

The western-style handle offers more grip options and tends to be more comfortable for people transitioning from German knives.

My Recommendation: Unless you’re specifically drawn to traditional aesthetics, go with the western handle for better versatility.

Here’s the elephant in the room—actually buying one of these knives.

Current Production Status

As of 2025, Shuji Toyama is still making knives, but production has slowed considerably. He’s now in his mid-80s, and there’s ongoing speculation about how much longer he’ll continue working.

Where to Buy

Based on my research and experience:

Best Sources:

1. Japanese Natural Stones (JNS) – Most reliable for availability notifications
2. Zahocho – Good selection when in stock
3. Kitchen Knife Forums marketplace – For pre-owned options

Stock Reality: Expect to wait. I waited four months for my first Toyama, and that was three years ago. It’s gotten harder since then.

Price Expectations

Retail prices typically range from $280-400 depending on the specific model and retailer. Secondary market prices can be higher, especially for specific handle combinations or finishes.

Carbon steel requires attention, but it’s not as scary as some people make it sound.

Daily Care:

• Wipe clean and dry immediately after use
• Don’t leave it wet or dirty
• Oil lightly if storing for extended periods

What I Use: A light coating of camellia oil every few weeks, or simply ensuring it’s completely dry before storage.

With regular home use, I sharpen my Toyama about once a month with a 1000/6000 grit combination stone. It sharpens easily—much easier than some stainless steels I’ve used.

The carbon steel will develop a patina over time. Don’t fight it—embrace it. A good patina actually helps protect against rust and gives the knife character.

Let me be direct: this is an excellent knife, but it’s not magic.

Skip It If:

• You need a knife immediately (availability issues)
• You prefer low-maintenance stainless steel
• You’re not willing to pay premium prices
• You’re just starting with Japanese knives

My Personal Take

After five years with various Toyama knives, I still reach for them regularly. They’re not my sharpest knives or my prettiest knives, but they’re among my most satisfying to use. There’s something about the way they cut and the way they feel that keeps bringing me back.

The 210mm (roughly 8.3 inches) is the sweet spot for most home cooks. It’s large enough for serious prep work but maneuverable enough for detailed tasks.

Compared to 240mm: More agile, better for smaller kitchens, easier storage.

Compared to 180mm: Better reach for larger vegetables, more efficient for batch prep.

If you’re unsure, the 210mm is the safest choice—it’s the most versatile length in the gyuto world.

If you can’t find a Toyama or want something more readily available:

Similar Performance:

1. Watanabe Gyuto – More available, similar philosophy
2. Mazaki Gyuto – Great value, excellent performance
3. Hitohira Togashi – Refined alternative with good availability

Different Style, Excellent Quality:

1. Takamura R2 – Stainless steel, incredibly sharp
2. Konosuke FM – Laser-thin performance

The scarcity isn’t just hype—it’s reality. Shuji Toyama is a traditional craftsman who’s never scaled up production for mass market demand. He makes what he makes, when he makes it.

Add in the fact that he’s now in his 80s, and you get a situation where demand far outstrips supply. This has created a secondary market where prices can be significantly higher than retail.

My Advice: If you find one at retail price and you’re serious about Japanese knives, buy it. Even if you don’t love it, you’ll likely be able to sell it for what you paid.

Not really. While it’s not the most challenging knife to maintain, the combination of carbon steel care requirements and high price make it better suited for intermediate to advanced users. Start with something more forgiving and less expensive.

The kurouchi (blacksmith) finish is primarily aesthetic and rust protection. It doesn’t significantly impact cutting performance, but it does give the knife a more traditional, rustic appearance that some people love.

Absolutely not. The carbon steel will rust quickly, and the high heat can damage the handle. Always hand wash and dry immediately.

Stainless clad versions have a thin layer of stainless steel on the sides of the blade, making them slightly easier to maintain while keeping the carbon steel core for performance. Iron clad versions are more traditional but require more careful maintenance.

With proper care, decades. The steel is high quality, and the construction is solid. I know people using Toyama knives that are 15+ years old and still performing excellently.

The Toyama Gyuto 210mm sits in a unique space—it’s a working knife that’s also becoming a collector’s item. The performance is genuinely excellent, the craftsmanship is undeniable, and the increasing scarcity makes it feel special.

But here’s my honest take: if you’re looking for the absolute best cutting performance, you might find sharper knives elsewhere. If you want the easiest maintenance, stainless steel makes more sense. If you need something immediately available, look elsewhere.

However, if you want a knife that combines excellent performance with genuine character and increasing collectibility, the Toyama delivers. It’s a knife that makes you want to cook, and in my book, that’s worth a lot.

The question isn’t really whether it’s a good knife—it obviously is. The question is whether it’s the right knife for you, and whether you’re willing to hunt for one. In my experience, most people who manage to find and buy a Toyama don’t regret it.

Just don’t expect it to change your life. It’s a very good knife, not a kitchen revolution. Sometimes that’s exactly what you need.