In the past when I spent coin on a knife if between Stainless or Carbon,the carbon knife always wins.I have bought a # of stainless knives in last couple yrs. all recomms. on this site,blades like Suisin Inox,Carbonext,Fujiwara,Pro-M,Gesshin Uraku.Most of these I have sold to students or cooks in the field.
I just got a Gesshin Ginga the most I have spent on a stainless so far.I am keeping this knife,it has alot of the things I like in a blade,thin behind the edge,ease of sharpening.I eased the edges a little on the octagon handle & put a mix of tung oil & amber bulls eye shellac.It helps waterproof the handle & gives it a slightly darker shade.
I have seen pictures of the Heijis.I am sure they are great knives.