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Thread: Heiji Gyuto Carbon vs Semi-Stainless

  1. #11
    Senior Member EdipisReks's Avatar
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    that's more or less correct, but i grind from the shinogi line to the edge, then give the right side a small amount of convexity (the left side stays flat) a good bit above the edge (the goal is to add convexity but not to thicken the edge), and then i apply a small bevel to the edge. i apply very little convexity, it's not much at all. i think your stone lineup sounds just fine.

  2. #12
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    Thank you, EdipisReks!
    Fudoushin Bujinkan Dojo: http://fudoushin.com/

  3. #13
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    Just want to say that a little change in technique I learned for honing razors has my Heijis sharper than ever before. So im up to a 10,000 grit edge that still has some tooth and cuts like a dream. So I take back what I said about not seeing improvements past 5,000 grit. Hope you enjoy your knives yamabushi, I know I do.

  4. #14
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    Quote Originally Posted by G-rat View Post
    Just want to say that a little change in technique I learned for honing razors has my Heijis sharper than ever before. So im up to a 10,000 grit edge that still has some tooth and cuts like a dream. So I take back what I said about not seeing improvements past 5,000 grit. Hope you enjoy your knives yamabushi, I know I do.
    Cheers G-rat! Good info! I just got back to Japan from 3 weeks in Europe so sorry about the delay in responding. I've got more than a few things to get sorted around the house here first, and then I'll start working on setting up a trip to the Heiji workshop. It'll probably be at least 4-8 weeks, but I'll definitely report back once things get moving.
    Fudoushin Bujinkan Dojo: http://fudoushin.com/

  5. #15
    Senior Member Chefdog's Avatar
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    Quote Originally Posted by G-rat View Post
    Just want to say that a little change in technique I learned for honing razors has my Heijis sharper than ever before. So im up to a 10,000 grit edge that still has some tooth and cuts like a dream. So I take back what I said about not seeing improvements past 5,000 grit. Hope you enjoy your knives yamabushi, I know I do.
    Care to share with the class??? I'm always up for new techniques to improve my edges.

  6. #16
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    Quick Update

    Being a stay-at-home dad with two boys (3.5yr and 1.5yr), time slipped away from me there a bit. Sorry for the delay! I wasn't able to find enough time to actually get away to go visit the workshop, but I did, however, take action and place an order via e-mail. Here is what I ordered:

    - Gyuto semi-stainless 250-255mm with octagonal ho wood handle + saya
    - Petty semi-stainless 125-130mm with D-shape ho wood handle + saya

    Additionally, I asked for slightly thinner geometry and for the spine & choil to be eased. Although I imagine I would have been happy with carbon, I went with the SS after the strong endorsements of both EdipisReks and G-rat. Regarding blade length with the gyuto, I currently already have two gyuto, one measures 235mm from heel to tip and the other is 270mm. One feels a little small and the other just a little big. I wanted something firmly in the middle of those two. With the petty, I wanted something that wouldn't be too unwieldy for a some occasional peeling and paring work so I went with a small-medium size. I was informed my order would take about 3 months.

    A sincere thank you to everyone for all the input and guidance! I will definitely follow-up once I receive the finished products!

    Cheers,
    Pete
    Fudoushin Bujinkan Dojo: http://fudoushin.com/

  7. #17

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    Also to mention, Heiji makes a KU finish on their carbon knives as well, I wasn't aware of it until I found one to purchase. My 150mm petty is very nice, but I'm not sure that I'll keep it only because I think stainless suits my kitchen a bit better. Still I really like the Heiji look, very much like a single bevel knife, and of course the steel is amazing.


  8. #18
    Senior Member quantumcloud509's Avatar
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    Im happy this thread got brought back. Quite the detailed info here.
    Amat Victoria Curam Fortune favors the prepared.
    "A human being is primarily a bag for putting food into." -George Orwell

  9. #19
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    Quote Originally Posted by quantumcloud509 View Post
    Im happy this thread got brought back. Quite the detailed info here.
    Agreed, a lot of good information! That being said, I am definitely hungry for more. I'm especially interested in hearing about people's Heiji specific sharpening experience and technique!
    Fudoushin Bujinkan Dojo: http://fudoushin.com/

  10. #20
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    I just got Heiji santoku in Semi-Stainless and after the first use (I made a salad) the core steel patinaed. So I am wondering if such fast patina is normal for his SS?

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