Ever get mildly disappointed by a knife?

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Hey labor of love, if I misread or thought too much into your “no” last night , I apologize , please forgive my inability to understand normal human conversation 😂😂
This was also a very old thread (2 years ago since the last post) so getting any answer was a win.
 
This was also a very old thread (2 years ago since the last post) so getting any answer was a win.
I feel that! Very glad to have gotten answers, there is very little out there about the Heiji Santoku, and reviews of it so im trying everything :p.

I just need to take 5 minutes and breath before jumping to conclusions, especially int he middle of the night, lesson learned 😳
 
TADAFUSA 210 SLD Gyuto… Had a greyish finish, was thick enough but not a workhorse. I get it its an OEM knife and mass production but my joy before getting it even with a good discount price, was not the same after receiving it. Returned and invested the money in a better knife.
 
Hey labor of love, if I misread or thought too much into your “no” last night , I apologize , please forgive my inability to understand normal human conversation 😂😂
Sorry for the one word answer! I can elaborate, usually(but not always) heijis come with pretty sharp wedgy shoulders that make cutting through large dense food challenging. I never had problems with baby carrots or fingerling potatoes, but huge carrots might be problematic. Just depends on the geometry of the heiji in question.
 
totally get that, and I 100% appreciate all the help and answers I get! Im just socially horrible at understanding some things, like his
Sorry for the one word answer! I can elaborate, usually(but not always) heijis come with pretty sharp wedgy shoulders that make cutting through large dense food challenging. I never had problems with baby carrots or fingerling potatoes, but huge carrots might be problematic. Just depends on the geometry of the heiji in question.
Labor, I appreciate the elaboration, and once again, I apologize dearly for being an impulsive bum🥲. I should have just asked what you meant instead of jumping to a conclusion!!
Thank you so much for the explanation, and it definitely helps knowing that they can come wedgy which diminishes the ability to move through dense food. That's a common theme I seem to notice amongst people comments on the Heiji knives. Im wondering if that would be something on the SS Santoku that would be "modifiable", or if its a better idea to go with another option if I plan on cutting larger & denser items occasionally.

From Heiji, I was considering ordering either a 240mm wa-gyuto or a 180mm Santoku. I already have a 210mm Funayuki Blue#1 in my collection , and that may be enough for some of the larger items. I'm also thinking in steel quality and longevity. I do hear that the Heiji steel (carbon or semistainless) are both exceptional , and easy to sharpen and work on.

My wife, who is not big into upkeep, will also be using the knife, so I am leaning towards SS over Carbon regardless of which knife I choose.

now I am off the topic of the thread for sure, would love to continue the conversation if you have any suggestions for me!
 
totally get that, and I 100% appreciate all the help and answers I get! Im just socially horrible at understanding some things, like his

Labor, I appreciate the elaboration, and once again, I apologize dearly for being an impulsive bum🥲. I should have just asked what you meant instead of jumping to a conclusion!!
Thank you so much for the explanation, and it definitely helps knowing that they can come wedgy which diminishes the ability to move through dense food. That's a common theme I seem to notice amongst people comments on the Heiji knives. Im wondering if that would be something on the SS Santoku that would be "modifiable", or if its a better idea to go with another option if I plan on cutting larger & denser items occasionally.

From Heiji, I was considering ordering either a 240mm wa-gyuto or a 180mm Santoku. I already have a 210mm Funayuki Blue#1 in my collection , and that may be enough for some of the larger items. I'm also thinking in steel quality and longevity. I do hear that the Heiji steel (carbon or semistainless) are both exceptional , and easy to sharpen and work on.

My wife, who is not big into upkeep, will also be using the knife, so I am leaning towards SS over Carbon regardless of which knife I choose.

now I am off the topic of the thread for sure, would love to continue the conversation if you have any suggestions for me!
It's not that hard. Give this thread a read.
https://www.kitchenknifeforums.com/threads/heiji-direct.52452/
 
Jon, (Japanese Knife Imports) retails the Gessin Heiji. It would be time well spent to give his shop a call and ask about suitability for your application. If it's not a good fit he'll tell you and probably suggest alternatives.
 
Ittinomonn nakiri - this is going to sound pretentious, but the kanji/branding has started to bug me. I could never buy a Kaeru for the same reason, the name is just too dumb.

And knives made of white #2 steel. I tell myself edge retention isn't a big deal and I'll enjoy the excuse to sharpen them more. But then I'm cutting a tomato a month later and feel the need for something new.
Ittinomonn is just the most stupid transliteration possible. Using modern ways it should be Ichinomon, which to the best of my knowledge is one of the Japanese castle gates.
 
My biggest disappointment was still my wusthof classic ikon 23 cm chef knife. Even though I bought it at half the price as an abuse knife it still underwhelmed me.

Other mild disappointments; after using mono carbons for a while already I was somewhat unpleasantly surprised at how much more reactive carbon knives are (both Mazaki and Y Tanaka), and I still don't really feel like my Ashi petty really does a better job at trimming meats than my fillet knives.
 
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