Quantcast
Heiji Gyuto Carbon vs Semi-Stainless - Page 3
+ Reply to Thread
Page 3 of 3 FirstFirst 123
Results 21 to 28 of 28

Thread: Heiji Gyuto Carbon vs Semi-Stainless

  1. #21
    Senior Member

    Join Date
    Feb 2011
    Location
    Pensacola, FL, USA
    Posts
    3,808
    Quote Originally Posted by Ruso View Post
    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?
    Short answer: Yes.
    “Ignorance more frequently begets confidence than does knowledge.”

  2. #22
    Senior Member bkultra's Avatar
    Join Date
    Apr 2011
    Location
    Chicago, IL
    Posts
    412
    Quote Originally Posted by Ruso View Post
    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?
    Yes, same thing happened to me. The core steel is SKD12 (A2) I believe.

  3. #23
    Senior Member
    Join Date
    Jul 2013
    Posts
    415
    Quote Originally Posted by Pensacola Tiger View Post
    Short answer: Yes.
    Quote Originally Posted by bkultra View Post
    Yes, same thing happened to me. The core steel is SKD12 (A2) I believe.
    Cool, thanks.

  4. #24
    Senior Member
    Join Date
    Dec 2012
    Location
    Tokyo, Japan
    Posts
    164
    Quote Originally Posted by bkultra View Post
    Yes, same thing happened to me. The core steel is SKD12 (A2) I believe.
    Ahhh...really? I thought I remember reading that it's SKD11 (D2). Do you or anyone know definitively which it is?
    Fudoushin Bujinkan Dojo: http://fudoushin.com/

  5. #25
    Senior Member
    Join Date
    Dec 2012
    Location
    Tokyo, Japan
    Posts
    164
    Here are a couple of quotes from Jon Broida in reference to Heiji knives from another knife site's forum: - "The only stainless he works with is skd-11, but his feels different from any other one i've ever used. Also, the son studied with Yoshikane, not the father (and though the two work together, its still the father in charge). He doesnt work with vg-10. He has access to lots of steels, but he really only works with the iwasaki special carbon and the skd-11." - "Yoshibumi-san and his son work together on their knives and both are really proud of their work with SKD-11 and the iwasaki carbon. Their SKD really has a different feeling from other makers. In fact, when Yoshibumi-san told me it was SKD-11, i thought he was joking. It feels much more fine grained than any other SKD i've ever used (now from 4-5 other makers). For example, Yoshikane (who's knives i like FWIW) has a very aggressive feel to the edge, generally associated with larger carbide steels like SKD-11. Heiji's feels more like carbon... maybe blue steel. "
    Fudoushin Bujinkan Dojo: http://fudoushin.com/

  6. #26
    Senior Member EdipisReks's Avatar
    Join Date
    Mar 2011
    Location
    Cincinnati, Oh
    Posts
    3,472
    Whatever the Heiji semi-stainless steel is, it's just fantastic.

  7. #27
    Senior Member
    Join Date
    Dec 2012
    Location
    Tokyo, Japan
    Posts
    164
    Quote Originally Posted by EdipisReks View Post
    Whatever the Heiji semi-stainless steel is, it's just fantastic.
    Yep, while I am curious... at the end of the day it doesn't really matter. Whatever semi-stainless steel Heiji is using, all reports indicate he is producing some amazing results with it!
    Fudoushin Bujinkan Dojo: http://fudoushin.com/

  8. #28
    Senior Member bkultra's Avatar
    Join Date
    Apr 2011
    Location
    Chicago, IL
    Posts
    412
    You would be best to ask Jon, but in that same thread you will see them discuss if it's skd11 or skd12. It should also be noted that one of his German distributors lists it as skd12.

+ Reply to Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts