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[mpukas]

yep, sure is. the Singatirin is an awesome knife, too.

got this a few days ago:

click to embiggen

Heiji 240 SS gyuto from the pass around. it was a little thick behind the edge when i got it, but it sings now. i think i'm kinda done with gyutos, for a while. i still want to get a NIB 240 kasumi Shig, at some point, and i'd like to try a carbon Heiji, but i think i have my gyuto bases covered.

Nice score.

What did you do/use to thin the knife?

[EdipisReks]

Nice score.

What did you do/use to thin the knife?

with these you grind the big secondary bevel, the way you do on a single bevel knife, it's just on both sides. i used a 500 beston, followed by a king 800, then natural finger stones. the primary bevel is Chosera 1k -> 4k Shapton Glass ->8k Gesshin.

[mpukas]

with these you grind the big secondary bevel, the way you do on a single bevel knife, it's just on both sides.

Yes, I'm aware. I have one too. It's a fatty.

i used a 500 beston, followed by a king 800, then natural finger stones. the primary bevel is Chosera 1k -> 4k Shapton Glass ->8k Gesshin.

Thanks for the info. You've done a nice job of keeping the shinogi line crisp and the finish even, especially at the tip. Can't say mine looks that good thus far...

[EdipisReks]

make sure your stones are flat.

[Zwiefel]

with these you grind the big secondary bevel, the way you do on a single bevel knife, it's just on both sides. i used a 500 beston, followed by a king 800, then natural finger stones. the primary bevel is Chosera 1k -> 4k Shapton Glass ->8k Gesshin.

I didn't realize that was a double-bevel knife from the photo. d@mn. Is it super thick or something?

[EdipisReks]

I didn't realize that was a double-bevel knife from the photo. d@mn. Is it super thick or something?

super thick? no. these knives, when properly ground, are super thin behind the edge, and go to about 3.5mm at the spine. the 270 Kato makes even the 270 version of this, and the 270 Heiji is big, look petite.

[Zwiefel]

super thick? no. these knives, when properly ground, are super thin behind the edge, and go to about 3.5mm at the spine. the 270 Kato makes even the 270 version of this, and the 270 Heiji is big, look petite.

Trying to understand why you'd have such a huge secondary bevel on a typical Gyuto. Is that what's needed to get it thin behind the edge?

[EdipisReks]

Trying to understand why you'd have such a huge secondary bevel on a typical Gyuto. Is that what's needed to get it thin behind the edge?

yes. Heiji knives simply embrace thinning. this is what you do to a knife to thin it. embracing it means less work, both in the thinning and in the refinishing. i thin my Shig in a similar method, but since i care about how it looks, it takes quite a bit of work to refinish it after doing so.

[JBroida]

it sure makes it a lot easier, but not necessary by any means. It does also tend to help with food release.

[Zwiefel]

Thanks guys!