Quote Originally Posted by Dieter01 View Post
I picked up 3 new knives from Heiji today (wowowow etc. Will post some first thoughts with pictures after i have had a chance to use them more, going on vacation Wednesday for a few weeks)

Here is a (small, would post better but this forum won't allow it unless I upload to external site) picture of the edge on the Suji.
Is this semi-stainless knife heat treated in a traditional traditional way or is the hamon achieved some other way?

Attachment 8588

Edit: Reading Jons reply below I need to do some more googling :-)
You can upload to your profile first. Then use it as a separate web page also.