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Heiji 270 Semi-Stainless Gyuto
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Thread: Heiji 270 Semi-Stainless Gyuto

  1. #1
    Senior Member chinacats's Avatar
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    Heiji 270 Semi-Stainless Gyuto

    Greetings:

    Up for sale is a fairly new Heiji Semi-Stainless knife. This knife is straight from Nakaya Heiji and has a burnt chestnut handle. It measures ~280 x ~50mm. Knife has a fresh edge put on by Jon at Japanese Knife Imports (this is not a Gesshin Heiji). This is an incredible cutter. Priced at $450 which includes insured shipping in CONUS.

    Cheers!



    one man gathers what another man spills...

  2. #2
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    Pm sent sir

  3. #3
    Senior Member chinacats's Avatar
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    SPF!
    one man gathers what another man spills...

  4. #4
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    Spoke too soon, sorry!

    Really really want to try a heiji ever since visiting JKI, but this will have to wait. Dang it.

    Glws!

  5. #5
    Senior Member chinacats's Avatar
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    Looks like this is back on the market! $440
    one man gathers what another man spills...

  6. #6
    Senior Member K-Fed's Avatar
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    That heiji looks killer. Awesome profile. If I wasn't in the process of paying for my mike Davis suji this would be mine. Glws though I don't think you'll need it
    Don't touch my d!ck. Dont touch my knife. ~ Anthony Bourdain ~

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    Senior Member turbochef422's Avatar
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    What is the difference between this and the gesshin heiji besides where I would buy it?

  8. #8
    Senior Member Crothcipt's Avatar
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    I would say different steel, and different profile from what John wants for the Gesshin series.
    Chewie's the man.

  9. #9
    Senior Member cclin's Avatar
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    Quote Originally Posted by Crothcipt View Post
    I would say different steel, and different profile from what John wants for the Gesshin series.
    this is Nakayaheiji reply my e-mail about his semi-stainless steel:
    "Hello, Mr. Charles. Thank you for your Email. I only make one semi-stainless steel, My stainless steel is the original material. So the detail is secret, sorry."
    I remember Jon said Gesshin Heiji series has better quality control & detail!
    Charles ***[All statements I made here only my personal opinion and nothing more!]*** & Please bare with me for my crappy English!!

  10. #10
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    I have gotten some knives directly from nakaya heiji through another source before JKi carried them. I think when Jon states better quality control and detail its probably just better fit and finish and forging the blades to what Jon(jki) probably feels is a better profile or grind. I have no experience with a gesshin heiji so i cannot comment on the profile or grind. But from detailed pics i have seen the ones jon gets the polished areas like the choil and spine are smoother, more completely polished, the single bevel i got, the choil was smoothed out and polished but there were still some area not completety polished doesnt affect performance at all and i just accepted it as part of the character of heiji knives since they are very rustic in design. Also the tang hole of the handle had some gaps to it where it wasnt filled enough. The edge on mine was razor sharp out of the box but very thin and brittle. I tried to see if i could use to filet live eel and proceeded to use it like my unagisaki and ended up with a couple chips, nothing that sharpening and putting a koba wont take care of. Maybe Jon can clarify.

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