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Thread: Heiji love

  1. #11
    Senior Member
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    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.

  2. #12
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    +1 on being precariously perched 'pon a perilous precipice. A heiji direct isn't that much...

  3. #13

    JohnnyChance's Avatar
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    Maybe I will dig mine out and give it another shot.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  4. #14
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    I have to agree. Just got my first heiji gyuto, courtesy of Vinster here on the forums. It's a 210 SS ordered extra thin. An amazing knife. Construction is outstanding, cutting ability is even better. Worth every penny.

  5. #15
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    Don't remind me. I'm having second thoughts already...

  6. #16
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    Tsk, tsk...

  7. #17
    Senior Member heirkb's Avatar
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    Selling my first Heiji 240 is the only sale I can think of that I regret. They're pretty amazing and unique.

  8. #18
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    I kept reminding myself to ask people at the WCG if anyone had a Heiji I could see or use a bit. But, I forgot.

    I should have spent a little less time on the Gesshin Aoto instead, but, I was having fun giving that stone a go.
    Michael
    "Don't you know who he is?"

  9. #19
    Senior Member EdipisReks's Avatar
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    I've got 4 Heijis for a reason.

  10. #20
    Senior Member heirkb's Avatar
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    Now it's 4? 240, 270, 240 carbon...what else?

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