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The knife just seems dirty ... fish flesh I suppose, being in a sushi place 🙃

So! After a little month of use the knife definitively need some thinning / shoulder easing. Going like @M1k3 to a full convex hamaguriba with bench stone thinning.

Received last month as well : Heiji SS 220 gyuto (185gr) with enju handle Really impressed by the steel ! Finish isn’t that bad, definitely need a micro bevel to reinforce the edge lasting … Thick spine, rigide knife, blade heavy that feel nice in hand and on the board, just a little thick...

Jolie ! which maker/brand is that ?

New slicer : Kagekiyo blue 1 sujihiki 270 Really nice fit and finish on every levels.

240 blue 1 Takada suiboku available at Miura Japanese chef knife gyuto TAKADA NO HAMONO Carbon blue 1 Suiboku Size:24cm

Thanks ! 😁

Do you know what means the kanjis on the back side of the Heiji, first time I see those ? Just received one myself in stainless, fantastic steel indeed. GLWS!

Nice Heiji specimen. GLWS!

And his 135mm octagonal enju handle is 6600 JPY.

Haven’t received it yet… I asked for more taper towards the knife, don’t know if it has been forged that way but it looks like he grind it with taller bevel at the tip compare to the heel. he also sent me this Yeah! Wanted to have something different than the burnt chestnut installed on the...

Quick respond from heiji, 4 months exactly after my purchase 210 semi-stainless with enju wood handle and few more ready to be shipped… can’t wait !

Nice job ! Have you done a full Hamaguri grind to erase the shinogi line before polishing it (with stone/sandpaper/pad/powder) ?

Bienvenue. (Jolie choix de premier couteaux 😉)

I asked and that was what he replied to me : "I can not make sayas. Because I don't have good material wood to make them."

Tanaka x Kyuzo B1 (purple parsnips patina)

Even when comparing two different sizes: 180 and 165.

Yes ! That bug me a lot, the patterns are so damn close 🤔 So it would mean that the knife is stamped in a sheet that is processed by a machine (with almost identical lamination patterns) at the exact same place every time so again by an other machine ?

Thoses knives looks really appealing indeed, even at that price point, because of the excellent finish. But I can stop myself wondering why the "wave"/lamination pattern is exactly the same for every single blade. If you take the models from Japanny, cuttingedge, or even the ones on Naohito...

Tanaka x Kyuzo Aogami 1 240 Taihei Ebony handle trough BST, thanks to @Dan E