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tk59
08-02-2013, 04:30 PM
A few months ago, my wife left part of a 150 Heiji SS petty wet and it got a rust spot. I fixed it and sharpened it but it scared her enough she decided to stick with stainless (Suisin, Ashi, Masahiro pettys). A couple of days ago, she decided to pick up the Heiji petty again. When I got home from work, she made it a point to tell me that she used it and "It was a revelation." Heiji SS rocks. Just thought I'd share. :happy1:

JBroida
08-02-2013, 05:04 PM
glad you guys are having fun with it

G-rat
08-02-2013, 05:07 PM
They are my favorites. Use mine every single day.

bkdc
08-02-2013, 05:57 PM
Isn't it funny that with all the high quality knives we've seen and used, there are still knives that make our jaws drop with their sheer cutting performance? I really want to try one out.

unkajonet
08-02-2013, 07:34 PM
Still my favorite petty. "Revelation" is right.

Aphex
08-02-2013, 11:37 PM
My 240 SS Gyuto should be finished later this month, can't wait.

chuck239
08-03-2013, 01:16 AM
This is funny. I was just telling Jon last week that I miss my Heiji and I am planning on buying a new one at some point. I loved it at first, didn't use it for a couple months (due to purchasing way to many knives) then sold it. Now I have to get a new one because I wish I had it these days....

-Chuck

Brad Gibson
08-03-2013, 04:56 AM
Isn't it funny that with all the high quality knives we've seen and used, there are still knives that make our jaws drop with their sheer cutting performance? I really want to try one out.

Heijis are insanely high end knives IMO. I've never seen or used one but with a price tag like that I would expect insane performance. I remember about a year ago I thought the tojiro I bought for 80 bucks was an insanely expensive knife. Now I own some really high end stuff and the Heijis are priced way above my current stash. I don't know if ill ever be on that level. I am extremely happy with things in the 200s rather than the 500s. You guys are really lucky.

Chuckles
08-03-2013, 10:41 AM
I remember when I thought that too. You ae on the edge of a precipice my friend. Wait until you use one. Then you will truly develop the fever.

chinacats
08-03-2013, 11:42 AM
I remember when I thought that too. You ae on the edge of a precipice my friend. Wait until you use one. Then you will truly develop the fever.

:plus1: yep

keithsaltydog
08-03-2013, 02:25 PM
In the past when I spent coin on a knife if between Stainless or Carbon,the carbon knife always wins.I have bought a # of stainless knives in last couple yrs. all recomms. on this site,blades like Suisin Inox,Carbonext,Fujiwara,Pro-M,Gesshin Uraku.Most of these I have sold to students or cooks in the field.

I just got a Gesshin Ginga the most I have spent on a stainless so far.I am keeping this knife,it has alot of the things I like in a blade,thin behind the edge,ease of sharpening.I eased the edges a little on the octagon handle & put a mix of tung oil & amber bulls eye shellac.It helps waterproof the handle & gives it a slightly darker shade.

I have seen pictures of the Heijis.I am sure they are great knives.

Dardeau
08-03-2013, 07:18 PM
+1 on being precariously perched 'pon a perilous precipice. A heiji direct isn't that much...

JohnnyChance
08-04-2013, 12:11 AM
Maybe I will dig mine out and give it another shot.

pete84
08-04-2013, 05:25 AM
I have to agree. Just got my first heiji gyuto, courtesy of Vinster here on the forums. It's a 210 SS ordered extra thin. An amazing knife. Construction is outstanding, cutting ability is even better. Worth every penny.

vinster
08-04-2013, 12:26 PM
Don't remind me. I'm having second thoughts already...

tk59
08-04-2013, 04:29 PM
Tsk, tsk... :)

heirkb
08-04-2013, 04:36 PM
Selling my first Heiji 240 is the only sale I can think of that I regret. They're pretty amazing and unique.

mhlee
08-04-2013, 05:41 PM
I kept reminding myself to ask people at the WCG if anyone had a Heiji I could see or use a bit. But, I forgot.

I should have spent a little less time on the Gesshin Aoto instead, but, I was having fun giving that stone a go. :knife:

EdipisReks
08-04-2013, 06:25 PM
I've got 4 Heijis for a reason.

heirkb
08-04-2013, 07:54 PM
Now it's 4? 240, 270, 240 carbon...what else?

schanop
08-04-2013, 08:05 PM
Two 240 SS :-) Three for myself, so far.

tk59
08-04-2013, 08:19 PM
I kept reminding myself to ask people at the WCG if anyone had a Heiji I could see or use a bit. But, I forgot...I had a 240 gyuto in my bag... :punish:

unkajonet
08-04-2013, 08:45 PM
Me too. And a 150 petty.

mhlee
08-04-2013, 09:03 PM
Me too. And a 150 petty.

Dinner soon? :whistling:

unkajonet
08-04-2013, 09:25 PM
Sounds like a plan

EdipisReks
08-04-2013, 10:12 PM
Now it's 4? 240, 270, 240 carbon...what else?

270 SS, 240 SS, other 240 SS, 240 carbon.

tk59
08-04-2013, 10:24 PM
Sounds like a planUh... Can I come?

unkajonet
08-04-2013, 10:44 PM
Do you really have to ask? I thought the rule was just to let you know location.

mpukas
08-06-2013, 01:25 AM
Hate to be the party pooper here, but I didn't get along with mine at all and have no regrets about selling it. I have other knives that I like better for a variety of reasons, primarily they are all much better cutters. The one good thing I'll say about it was the semi SS is outstanding. Also, the thinning and edge Jon put on it was unworldly.

labor of love
08-06-2013, 01:34 AM
why didnt you like your heiji? weight? grind? both?

mhlee
08-06-2013, 01:44 AM
Uh... Can I come?

We always hope you can join us. :hungry:

I'll bring some wine. :thumbsup:

tk59
08-06-2013, 10:28 AM
Hate to be the party pooper here, but I didn't get along with mine at all and have no regrets about selling it. I have other knives that I like better for a variety of reasons, primarily they are all much better cutters. The one good thing I'll say about it was the semi SS is outstanding. Also, the thinning and edge Jon put on it was unworldly.Judging from what you did to it, it's no wonder it didn't cut. What you aren't mentioning is Jon had to FIX what you did, THEN thin and sharpen that knife. Frankly, I question your ability to evaluate a knife at all.

mpukas
08-06-2013, 03:19 PM
Judging from what you did to it, it's no wonder it didn't cut. What you aren't mentioning is Jon had to FIX what you did, THEN thin and sharpen that knife. Frankly, I question your ability to evaluate a knife at all.

I know you saw what I did to my knife, and if you had followed any of my other posts about it since then, you'd have seen that I acknowledged what I did, and that Jon fixed it.

Just because I don’t yet possess the skills to thin a knife of this type like you and Jon do – or like the same things in a knife that you do, doesn’t mean I can’t evaluate a knife, or make my preferences invalid. I’ll put my knife skills against you or anyone on this forum any day of the week.

Even after Jon fixed it I still didn't like it. I get what the knife is supposed to be about, but it didn’t do it for me.

Here’s what I didn’t like about it;

That handle was too small – both in length and thickness – for a knife of this size.
The handle was misaligned – it was not installed in line with the spine
The handle was titled up – which I CAN’T STAND
Jon tried to fix both of these issues for me, but because there’s only so much he could do to the original handle, it was still slightly off-kilter. That’s when Jon and I decided to replace the handle.
The overall fit and finish of the blade was not up to what I expected from a knife of that price range.

All this is cosmetic and really not that important. But if a knife doesn’t impress on me on these basic levels

The biggest issue I had was that it wasn’t the best cutter – and yes TK – even after Jon fixed what I did – can I say that again any clearer???

Cutting anything that was shorter than the bevel height was fine. But cut anything taller than the bevel and it wedged and food stuck – apples, pears, onions, potatoes, etc. and god forbid a sweet potato/yam.

Stiction was also a big issue – because the blade face above the bevel was dead flat with no convexing any food item that was not directed away by the shinogi got stuck. And yeah, TK, I get that having a crisp shinogi helps reduce stiction, and even after Jon fixed what I did to it I still had issues with food sticking to it.

The blade thickness above the bevels had very little taper from the spine down, and was very thick above the bevel. As this area of the blade enter the food being cut, it got stuck.

I get that there’s a lot of Heiji love around here and that it’s warranted. But from the one knife I had my experience has been different.

And once again TK just to make sure you get it, all of my impressions are AFTER Jon fixed it. Clear enough?

Mucho Bocho
08-06-2013, 03:40 PM
TK, MP is actually someone on this forum that I look to for advise about knives. So how about we all hug it out ok cause, like you TK, Mike P knows what he's talking about.

chuck239
08-06-2013, 07:05 PM
TK, MP is actually someone on this forum that I look to for advise about knives. So how about we all hug it out ok cause, like you TK, Mike P knows what he's talking about.

And he also has the best knife skills in the world!

Mucho Bocho, TK59 is also an extremely well regarded member of the forum that many people look for advice about sharpening and knives to. Has been around a long time and has been highly respected my many. I think he was just saying it's not fair to judge a knife brand based off of a knife you have changed (screwed up and then had fixed from the initial knife still isn't what the knife was when it was first made.)

On a side note. One great thing about knives is we all have our own opinions, I think a lot of knives people like are garbage and knives that other people hate, I love. We all have our opinions about different knives. I am 100% sure that other people out there hated their experience with Heiji. Personally, as I stated before, I really miss mine.

-Chuck

EdipisReks
08-06-2013, 10:13 PM
TK is my sensei.

eshua
08-06-2013, 10:24 PM
shots fired

tk59
08-08-2013, 08:51 PM
...Cutting anything that was shorter than the bevel height was fine. But cut anything taller than the bevel and it wedged and food stuck – apples, pears, onions, potatoes, etc. and god forbid a sweet potato/yam...I cut these things all the time with my Heijis without a problem. I've used other folks Heijis to do these same tasks, as well. I haven't met one that isn't excellent. Maybe you did get a lemon and in spite of your expertise (which I also question) it just won't cut. I'm saying I doubt it.
@Mucho: You can ask whoever you want for advice but unless Mike P had a revelation, no, he doesn't always know what he's talking about but he likes to sound that way.

EdipisReks
08-08-2013, 09:29 PM
my Heijis are my prized rutabaga and sweet potato knives.

labor of love
08-08-2013, 10:07 PM
my kato falls through potatoes like butter. well, not quite....but its my root vegetable go to.

jaybett
08-09-2013, 05:49 AM
Out of curiosity, what makes the Heji such an excellent cutter? In past discussions, the comments were more mixed. The main criticism was that a Heji was too thick.

Is this the kind of knife, where you need to be a fairly accomplished sharpener to unlock its potential?

Jay

Mucho Bocho
08-09-2013, 10:36 AM
Yea but you also sharpen your knives drunk. Are you kidding? LOL


TK is my sensei.

mhlee
08-09-2013, 11:59 AM
Yea but you also sharpen your knives drunk. Are you kidding? LOL

Have you seen EdipisReks's or Mike Pukas's sharpening? I have seen both.

Mucho Bocho
08-09-2013, 01:06 PM
Michael, Oh yea? How many drinks does it take EP to numb the pain in his thumb?

mhlee
08-09-2013, 01:37 PM
Michael, Oh yea? How many drinks does it take EP to numb the pain in his thumb?

Whatever he does, he does it well. EdipisReks is easily one of the better sharpeners I have seen from this forum. I've bought a Sabatier from him and seen a couple of other knives he's sharpened. He puts a consistent, even bevel, maintains the profile and can put a very nice, strong edge. He also knows how to sharpen Heijis.

And, I'm not just only person who has seen this. His sharpening ability has also been corroborated by others who are some of the best sharpeners on this forum. I would trust EdipisReks to sharpen my double bevel knives.

Mucho Bocho
08-09-2013, 01:48 PM
Mike, I'm with ya and have never doubted your or EP word on anything. I trust him to sharpen my knives too. I just think that its insensitive for TK to bash MP, that's all.

I can sharpen bettter that you, Na Na Na Na.

Mike, I can consistenly put a very sharp, long lasting edge on my knives too. Ask Zweifle. When he came to my house last month on his cross-country tour, he said that my edges raised his expectations of sharp is.

That doesn't make me want to put him down. Know what i mean Mike?

JohnnyChance
08-09-2013, 02:08 PM
Everyone needs to give it a rest. Capisce?

mhlee
08-09-2013, 02:31 PM
Deleted out of respect to ER.

heirkb
08-09-2013, 02:49 PM
Now I'm curious to know what you're doing that your Heijis are your go-to knives for sweet potatoes, rutabagas, etc...Those are the only things I don't love cutting with my Heiji. No matter what I've tried, the first one or two cuts on a huge root aren't really all that smooth and there have been better knives for that.

I stuck with the Heijis in spite of some troubles with huge roots, because they have some of the nicest cutting feedback (hard to describe) and cut everything else better than anything else I tried (again, it's that very precise feedback)...Now if I could get them to cut roots better, then they'd really be perfect for me.

keithsaltydog
08-09-2013, 03:34 PM
:happy222:Main thing you get your knife sharp enough to do the job.Steering,Flex,Stiction,I've prefered thin J-Gyuto many yrs. cut all kinds of food never thought about these things,but they seem to be a major concern on knife forums:whistling:

labor of love
08-09-2013, 03:45 PM
im in the process of getting a heiji. considering 1 person here was unsafisfied with his but 14 other people say its the best knife they ever used or close to it im not worried.

mhlee
08-09-2013, 03:47 PM
Mike, I'm with ya and have never doubted your or EP word on anything. I trust him to sharpen my knives too. I just think that its insensitive for TK to bash MP, that's all.


If you have issue with what tk said, engage him in a discussion then, not EdipisReks. Your comments toward him are misdirected.

And, you're guilty of exactly what you claim to be insensitive. You're basically bashing EdipisReks when he said absolutely nothing about mpukas.

Mucho Bocho
08-09-2013, 04:05 PM
Michael, I have nothing against ER or TK. ER said he liked to sharpen his knives when he drinks. I didn't say it. Just making light of it.

ER if I have offended, I'm sorry as that was not my intention, but I can see how my words could be mis-construde and taken the wrong way.

However, I've been reading/enjoying/laughing/learning your post for years and have a gut feel that you've got a good sense of humor, unlike others on this forum.

tk59
08-09-2013, 06:36 PM
@jaybett: Heijis (and other similarly ground knives) do thicken up a little quicker as you get farther from the edge and in my hands, that does lead to a bit more resistance than a knife that is less "convex" but then there is less sticktion when cutting larger objects so I think that's a decent trade-off. While I am not a rutabaga guy, I do cut everything else with these knives and enjoy doing so. Perhaps the one exception would be cutting big chunks of large, fully hydrated carrots, which sometimes tend to crack before the cut makes it all the way through.

G-rat
08-09-2013, 08:28 PM
@jaybett: Heijis (and other similarly ground knives) do thicken up a little quicker as you get farther from the edge and in my hands, that does lead to a bit more resistance than a knife that is less "convex" but then there is less sticktion when cutting larger objects so I think that's a decent trade-off. While I am not a rutabaga guy, I do cut everything else with these knives and enjoy doing so. Perhaps the one exception would be cutting big chunks of large, fully hydrated carrots, which sometimes tend to crack before the cut makes it all the way through.


This is exactly my experience as well. I could be wrong but in my experience the most important part of maintaining the geometry of any double bevel heiji is to follow the bevels and thin well.

jaybett
08-10-2013, 03:06 PM
@jaybett: Heijis (and other similarly ground knives) do thicken up a little quicker as you get farther from the edge and in my hands, that does lead to a bit more resistance than a knife that is less "convex" but then there is less sticktion when cutting larger objects so I think that's a decent trade-off. While I am not a rutabaga guy, I do cut everything else with these knives and enjoy doing so. Perhaps the one exception would be cutting big chunks of large, fully hydrated carrots, which sometimes tend to crack before the cut makes it all the way through.

Thanks for the info.

Jay

EdipisReks
08-10-2013, 05:21 PM
@jaybett: Heijis (and other similarly ground knives) do thicken up a little quicker as you get farther from the edge and in my hands, that does lead to a bit more resistance than a knife that is less "convex" but then there is less sticktion when cutting larger objects so I think that's a decent trade-off. While I am not a rutabaga guy, I do cut everything else with these knives and enjoy doing so. Perhaps the one exception would be cutting big chunks of large, fully hydrated carrots, which sometimes tend to crack before the cut makes it all the way through.

I use the front half of the knife, and find even big carrots to be fine.

heirkb
08-10-2013, 06:52 PM
I use the front half of the knife, and find even big carrots to be fine.

Really? I'm thinking our "fine" or "enjoyable" are probably different. All the Heijis I've used have been especially amazing at most things, so I love them. But for hard, huge roots, I've always felt they're just meh...not good, not horrible.

EdipisReks
08-10-2013, 09:51 PM
Really? I'm thinking our "fine" or "enjoyable" are probably different. All the Heijis I've used have been especially amazing at most things, so I love them. But for hard, huge roots, I've always felt they're just meh...not good, not horrible.

Entirely possible, but I love to cut very thin sections of rutabaga for making rutabaga fries. And I've found no better knives than my Heijis for it.

Chef Niloc
08-11-2013, 11:08 PM
In spreading the Heiji love I though I'd share the only level that he trumps the awe I have for his SS knives.
Heiji bone saws are works of art! Don't think there is a finer saw maker out there.

http://i198.photobucket.com/albums/aa214/celtic2174/Chef%20Nilocs%20Knives/2a393f4b.png
http://i198.photobucket.com/albums/aa214/celtic2174/Chef%20Nilocs%20Knives/a3a404b9.png

spaceconvoy
08-12-2013, 01:35 AM
Maybe that's how he expects you to get through carrots :p

heirkb
08-12-2013, 06:39 PM
Entirely possible, but I love to cut very thin sections of rutabaga for making rutabaga fries. And I've found no better knives than my Heijis for it.

I could see that. I should have clarified that only the first few large cuts (halving, quartering, etc) aren't great. As far as thinner cuts, I'd definitely agree, I haven't tried any gyuto that does it better than a Heiji.

EdipisReks
08-12-2013, 09:31 PM
Even the first few cuts are fine for me, but I find that almost any knife wedges in the first few cuts on a rutabaga, so I'm not saying that the Heiji doesn't, I'm just saying that it's not any worse than most anything else, and then once those are done it's just lovely.

I got a cortisone shot on my thumb, today, as well as. Thanks for reminding me of how much it hurts some times, Mucho Bocho, but if I'm lucky that will be a thing of the past.

Mucho Bocho
08-13-2013, 09:57 AM
ER, I hope the cortisone shot gives you some relief. Remember, even though you may not feel the pain as much, you can actually cause more damage to your digit as a result. Please keep us posted. Good Luck

EdipisReks
08-13-2013, 04:28 PM
Thanks for the reminder on that, it's certainly easy to forget that less pain does not necessarily mean less damage.