This statement could be made about most Japanese cleavers.
What is the story about this cleaver and why is it so expensive. The fit and finish looks terrible unless it's going for that handmade rustic look?
Every Japanese cleaver that I have picked up, fit and finish could be classified as rough. As with most things it all comes down to cost. How much time and effort can be put into making a knife versus how much it will bring in, when sold?
Cleavers are technically easier to make then a gyuto, but all that metal needs to be forged and ground. How much time does it take to make a cleaver versus a gyuto?
The market for full size cleavers (A cleaver 220mm or larger) is far less than the market for gyutos.
My impression of Heiji is that the family has developed a set of unique knives. Wide bevel gyutos and sujihikis, with their own special sourced metal.
Years ago, when I inquired about having a Heiji cleaver made, Jon didn't know at the time if Heiji made a cleaver. The post referenced is about Aussie members custom ordering Heiji cleavers based on the Sugimoto #7 cleaver. The Gesshin Heiji cleaver appears to be similar in style to a Takeda.
Most high end cleavers are in the $400 - $600 range. To clean up a cleaver, round the choil and spine, thin the blade, and take care of any rough spots, I wouldn't be surprised if that was another $200.
I'd expect a cleaver ordered directly from Heiji to go for between $600 - $800. Add in the clean up fees, and the Geshin Heiji is in the ball park of what one would expect to pay for a Heiji cleaver.
A side note there are very few makers, who will do custom spec cleavers. Moritaka has a two year wait. Heiji is typically six months.
Hmm, I might have to contact Jon about a custom Heiji.
Jay