I am looking to buy a 210mm Swedish Inox Stainless Heiji gyuto. I really like the profile of the blade but I'm not sure about thickness. I've been told that his "standard" knife has roughly 3mm spine thickness midway down the spine. The spine of his knives taper quite a lot from the handle to tip but this sounds substantial to me. He will of course make the knife thinner upon request and getting one that is 2mm across the spine at the same measuring point is no problem. Is that what I want though? Several people have said that the grind is awesome and makes this knife a super cutter despite the somewhat beafy spine, and that it thins very nicely towards the edge. I am afraid that by specifying a thinner knife I no longer get part of what makes this knife so great. Currently I am leaning towards keeping the standard size in order to get a more solid heel but rather specify a slightly more thinned tip. Any thoughts on that?
Since I live in Norway its a lot cheaper to buy directly from Japan (ie jck, bluewayjapan or japan-tools). So limiting my choices to those three vendors I would also like to buy a Suji and a deba. I sort of like having knives from different makers and not a set but looking at my options and the feedback on knives made by Heiji I'm considering getting these two other knives from him as well. If you think I should be looking at other options let me know...
Looking for approximately 270mm length. I will use this as a meat slicer primarly and occationally for work on larger fish. I understand the Heiji is probably a bit less flexible than some others, is that right and how do you think it will affect performance when using it on salmon and other fish? I am not too worried about having a carbon suji, is there a noticeable upside or should I just go stainless here as well?
I was originally looking at the Suisin Inox Honyaki deba but ordering a Heiji will be a much better deal for me due to import tax, shipping cost etc. The Heiji deba is not available in stainless though, just carbon. I am looking at a 180mm size, I mostly do small fish unfortunately hehe (1/2lb - 10lb). After a fishing trip the knife will be used at a filet station we have set up, using seawater to rinse during the job. After all is done I will bring it back to the house and clean it properly using freshwater. How does carbon steel and this type of environment sound?