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. "
Whatever the Heiji semi-stainless steel is, it's just fantastic.
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.
does anyone who has tried both prefer the carbon? while all the praise of how different heiji's ss steel is than anyone elses is quite flattering, i still have my doubts that it would still feel stainless to me. the whole reason i want a heiji carbon is because i love how easy the steel from shig is to sharpen.
I read this tread with great interest as I was just wondering what is wrong with my Heiji SS.
My problem is that the knife (SS steel) behaves totally different compared to what is written in this thread. I sharpened mine SS aprox a month and a half ago. I did a proper job and the knife was screaming sharp. Since then the knife was used perhaps a few times.
2 days ago I was cutting with it and the knife was really dull. It lost it's sharpness to a great extent. In fact so much that the knife is considered totally dull and in need of sharpening (by KKF standards).
When I was thinking of this I thought that Heiji SS steel is not really good. Now that I was reading this thread I see that all of you have only nice words to say about the steel. Do you think there is something wrong with my knife (steel)?
And please note that I have other knives in SLD/SKD and I know pretty good how this steel behaves and how long it holds the edge. I can also rule out that the sharpening was poor and initial sharpness was experienced from the burr left on the edge that wore out…