First, define what you mean by "best cutter". Is is "falling through food", excellent food separation or something else?
What the heck does the OP mean by production knife?
Heiji for push cutting, Shig for chopping!
maybe i need to try a carbon heiji...
I'm not sure I understand the distinction?
concave grind, how the hell do you maintain that???
Heijis are slightly concave, from the edge to the end of the secondary bevel, so they don't wedge unless you are cutting something very hard that is taller than the secondary bevel. My Shig experience is similar (though I don't believe they are concave, they are quite thin until about half way up the blade face).
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