Just because I don’t yet possess the skills to thin a knife of this type like you and Jon do – or like the same things in a knife that you do, doesn’t mean I can’t evaluate a knife, or make my preferences invalid. I’ll put my knife skills against you or anyone on this forum any day of the week.
Even after Jon fixed it I still didn't like it. I get what the knife is supposed to be about, but it didn’t do it for me.
Here’s what I didn’t like about it;
- That handle was too small – both in length and thickness – for a knife of this size.
- The handle was misaligned – it was not installed in line with the spine
- The handle was titled up – which I CAN’T STAND
- Jon tried to fix both of these issues for me, but because there’s only so much he could do to the original handle, it was still slightly off-kilter. That’s when Jon and I decided to replace the handle.
- The overall fit and finish of the blade was not up to what I expected from a knife of that price range.
All this is cosmetic and really not that important. But if a knife doesn’t impress on me on these basic levels
The biggest issue I had was that it wasn’t the best cutter – and yes TK – even after Jon fixed what I did – can I say that again any clearer???
Cutting anything that was shorter than the bevel height was fine. But cut anything taller than the bevel and it wedged and food stuck – apples, pears, onions, potatoes, etc. and god forbid a sweet potato/yam.
Stiction was also a big issue – because the blade face above the bevel was dead flat with no convexing any food item that was not directed away by the shinogi got stuck. And yeah, TK, I get that having a crisp shinogi helps reduce stiction, and even after Jon fixed what I did to it I still had issues with food sticking to it.
The blade thickness above the bevels had very little taper from the spine down, and was very thick above the bevel. As this area of the blade enter the food being cut, it got stuck.
I get that there’s a lot of Heiji love around here and that it’s warranted. But from the one knife I had my experience has been different.
And once again TK just to make sure you get it, all of my impressions are AFTER Jon fixed it. Clear enough?
Shibui - simplicity devoid of unnecessary elements
TK, MP is actually someone on this forum that I look to for advise about knives. So how about we all hug it out ok cause, like you TK, Mike P knows what he's talking about.
One thing you can give and still keep...is your word.
Mucho Bocho, TK59 is also an extremely well regarded member of the forum that many people look for advice about sharpening and knives to. Has been around a long time and has been highly respected my many. I think he was just saying it's not fair to judge a knife brand based off of a knife you have changed (screwed up and then had fixed from the initial knife still isn't what the knife was when it was first made.)
On a side note. One great thing about knives is we all have our own opinions, I think a lot of knives people like are garbage and knives that other people hate, I love. We all have our opinions about different knives. I am 100% sure that other people out there hated their experience with Heiji. Personally, as I stated before, I really miss mine.
@Mucho: You can ask whoever you want for advice but unless Mike P had a revelation, no, he doesn't always know what he's talking about but he likes to sound that way.
my Heijis are my prized rutabaga and sweet potato knives.
my kato falls through potatoes like butter. well, not quite....but its my root vegetable go to.