Quote Originally Posted by johnson184 View Post

Looking through this thread and searching the forums, it seems the Gesshin Heiji and the Suisin Inox Honyaki are extremely well regarded. The Heiji is definitely eye catching, but what sets the Heiji and Honyaki apart from other knives and each other?

I'm also getting the vibe that I shouldn't be afraid of sharpening, but do all Japanese knives follow the same basic sharpening procedures?
You shouldn't be afraid of sharpening...that said, you most definitely do not want to try and learn by sharpening a Heiji. I think you should call Jon at JKI and get his opinion--he sells both the Heiji and the SIH and probably some knives much more suitable for your needs.

Jon's videos (free online) will explain the procedure very clearly; watch those and start practicing.