So, I have had this Heiji 240mm gyuto for about a year now and I have to say it is my favorite knife. I have used it pretty much as my main gyuto rotating a few in here and there since I got it. I always seem to go back to it and fall in love all over again. It holds its edge for an incredibly long time only getting touches on the ceramic rod once a shift or so. I havent had to sharpen this beast in over two weeks after pretty solid use in a pro kitchen. Still slices tomatoes and goes through anything I ask of it every day.
There isn't enough to be said about the geometry of this knife. It has the "feel" of a yanagi when it cuts. Cutting power. Its by no means a single bevel knife but it just feels as if food separates in its path. The patina is beautiful especially when freshly sharpened because you can polish the whole bevel, creating a nice contrast between patina and fresh polish.
I know this is more of a rant than anything (without pics sorry) but I just had to pass this along.
I'm sure many of you around here have tried or bought your own by now so I'm sure you will be able to agree with me. I guess this is more for y'all out there that are on the fence about buying. GO FOR IT!!
I've been trying to talk myself out of picking up another of Heiji's work but I feel my resistance weakening.