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Thread: Best grind on a production knife?

  1. #11
    Senior Member EdipisReks's Avatar
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    Heiji, so far.

  2. #12
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    What the heck does the OP mean by production knife? One grind is not necessarily better than another.

  3. #13
    greasedbullet's Avatar
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    Quote Originally Posted by bkdc View Post
    What the heck does the OP mean by production knife?
    I think he means highly produced/non-custom knives. And while I agree that grind preferences are very personal there are some knives that are obviously better at most tasks than others. For example if I give you a F. Dick chef knife and a Watanabe gyuto the Watanabe is going to be better for most tasks than the F. Dick.
    "Sucking at something is the first step to becoming sorta good at something." -Jake the Dog

  4. #14
    Senior Member chinacats's Avatar
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    Heiji for push cutting, Shig for chopping!
    one man gathers what another man spills...

  5. #15
    Senior Member EdipisReks's Avatar
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    Quote Originally Posted by chinacats View Post
    Heiji for push cutting, Shig for chopping!
    I'm not sure I understand the distinction?

  6. #16
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    maybe i need to try a carbon heiji...

  7. #17
    Senior Member EdipisReks's Avatar
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    Quote Originally Posted by panda View Post
    maybe i need to try a carbon heiji...
    they rule. but no more than the semi-stainless Gesshin (I have a brand new carbon direct ordered from Heiji and a brand new semi-stainless Gesshin Heiji in my rotation, right now).

  8. #18
    Senior Member chinacats's Avatar
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    Quote Originally Posted by EdipisReks View Post
    I'm not sure I understand the distinction?
    Not sure I do either, but think the Heiji being more convexed caused more wedging when chopping. I think this worked in it's favor push cutting. In the end, both knives had great geometry but I don't think I've found anything yet that could chop as cleanly as the Shig with a stock grind nor have I found anything that push cut as cleanly as the Heiji stock grind.

    Understand that I know basically nothing and this is only based on my memory--which I think I lost sometime a long time ago. In other words an educated guess at the reasoning but personal fact for me on the actual cutting results.

    Kato is it's own beast and therefore not included here...
    one man gathers what another man spills...

  9. #19
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    where does the singatirin fit in? and have you took it to the stones yet? that thing must be a major pain to sharpen, let alone thin.

  10. #20
    Senior Member EdipisReks's Avatar
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    Heijis are slightly concave, from the edge to the end of the secondary bevel, so they don't wedge unless you are cutting something very hard that is taller than the secondary bevel. My Shig experience is similar (though I don't believe they are concave, they are quite thin until about half way up the blade face).

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