Thanks again Ben!
I have had this over a week. It is very hard to say this but I hate to see it go.
Any time I get a knife in the mail I am just like a kid in the candy store, on Christmas morning. At first I couldn't get the blade out of the saya without some force (more on that later). When I get the blade out of the saya I was so blown away. To begin with I don't like thick knives, it goes back to having german knives that won't get sharp. But my eyes have been opened to a different world. No matter what I threw at the knife, it would fall through the food. From cold brisket, to slicing onions. I only seen and felt it wedge 2x, and we use Colossal sized onions that most thick knives wont make it half way through.
After some time I found that if you press the saya up from the blade it will fit perfectly, with no movement.
After some use in the restaurant I refreshed the edge. Getting a burr was a little difficult on the 1k, but had no problem with higher up to Kitayama.
I have to say to the bevels are perfect. I would love to study this knife for a life time, but I will have to wait until after John and Sara get back, and buy one.
Well this beauty is off to Markenki today. I know you will love as much as I have.
Chewie's the man.
There goes my theory!
I took some pics before I boxed it up.
Chewie's the man.
Ok, the knife will be on its way tomorrow to wenus2 in The Biggest Little City in the World.
Here's my honest and purely subjective opinion of the knife: I didn't like it all that much. Comparing it with a Shigefusa 240 kasumi gyuto, it seemed "clunky", maybe because it's a thick knife? Not sure exactly what it was, but it felt odd in my hand. Whereas the Shigefusa felt light and nimble, the Heiji felt heavy and slow. When cutting, the Heiji wouldn't go through as smoothly as the Shigefusa. I cut onions, mushrooms, and raw chicken (boneless thighs), and for each of those, the Shigefusa outperformed the Heiji. Not all knives work for everyone, and this one just didn't work for me.
Objective observations: the handle is signigicantly shorter than the Shigefusa handle, and the balance point is more forward as well. In the photo (apologies for my poor photography skills), the pencil is more or less where the balance point is for each knife. This was my first time using a burnt chestnut handle, and I now know I prefer the more-common Ho wood, although I can see why others like burnt chestnut.
Thanks again to Ben for this pass around!
It's a sad day, off to Kyle she goes tomorrow.
-Enjoy the ride. *** All statements made herein are my personal opinion and nothing more, regardless of tone or context. ***