Yamabushi
Well-Known Member
So I am really interested in getting a Heiji gyuto, ideally somewhere in the 255-260mm length range. While it's likely I could be very happy with either, I am undecided about the carbon vs semi-stainless issue. The purist in me says to go carbon, but I guess I am little concerned about just how reactive it's going to be. My current workhorse is a Honsho Kanemasa 27cm carbon gyuto made of SK4 which I've had for 4+ years. My experience with it has been very positive. It's developed a nice patina, doesn't stink or react with food, and has never had any rust issues. I suppose I'm wondering if the lack of rust is due to my adequate knife care regime, or due to something special Kanemasa has done to the SK4. Will that same level of care be sufficient for the Swedish carbon steel?
As for a little background, I live in central Tokyo, from here the Heiji workshop is about 2-3 hours away. My plan is to contact them, and if possible actually visit the workshop. I'll be heading off to Europe for about 3 weeks at the end of January, but once I get back I intend to start working in earnest on this project.
My main request is for feedback about Heiji carbon vs Heiji semi-stainless, but beyond that anything else you'd like to share about Heiji knives, or about dealing with the Heiji people would be sincerely appreciated! Thank you in advance!
As for a little background, I live in central Tokyo, from here the Heiji workshop is about 2-3 hours away. My plan is to contact them, and if possible actually visit the workshop. I'll be heading off to Europe for about 3 weeks at the end of January, but once I get back I intend to start working in earnest on this project.
My main request is for feedback about Heiji carbon vs Heiji semi-stainless, but beyond that anything else you'd like to share about Heiji knives, or about dealing with the Heiji people would be sincerely appreciated! Thank you in advance!