Grinds like heiji

[shobudonnie]

Does anyone know what other gyutos come with a low wide bevel grind like heiji?

I like heiji, but I find it to be very brittle, and the edge retention could be better too. I’m trying to find a knife that is just like this except in blue steel.

 

[blokey]

Birgersson is kind like that, his knives are low bevel concave grind, very good steel, hard but not brittle, stays sharp for a long time.
https://moderncooking.com/en-us/collections/mcx/products/gyuto-warikomi-by-bjorn-birgersson

 

[Cliff]

What about Moritaka?

 

[shobudonnie]

Moritaka might just be what I am looking for. Have you tried both heiji and moritaka? Do they cut the same?

 

[Cliff]

I have a couple of Moritakas but have not tried Heiji. From what I've read here, and the photos, Heiji has a pretty low wide bevel. Moritaka doesn't look to have as big a secondary bevel, but it seems pretty similar to me in having a lowish grind and a (smaller) wide bevel. Keep in mind, Moritaka take their AS pretty hard. It feels solid to me, and I have never chipped one; but it is not the toughest steel out there. Retention is quite good.

 

[WifeNotUnderstand]

Gihei might also be an option - they do a Blue 2, Hap 40 and ZDP

 

[QCDawg]

Munetoshi?

 

[Luxusborg]

Gihei might also be an option - they do a Blue 2, Hap 40 and ZDP

Gihei for sure!

 

[M1k3]

Munetoshi?

In my experience of 2 Heiji's and 1 Munetoshi, besides them both being wide bevels, they're very different from each other.

 

[Cliff]

I think Gihei more than Munetoshi, from what I have seen. Plus Munetoshi will not have better retention than Heiji, though they should be tougher. I still say Moritaka is the closest.

 

[GorillaGrunt]

Haven’t used Gihei; Moritaka and Raquin and Munetoshi are low bevel grinds but thinner than the sampling of Heijis I’ve used. Munetoshi is the most robust of the bunch. All different geometries that only share a narrower wide bevel. I also saw some Birgersson and Dalman/Birgersson that are ground that way but mine is a tall bevel so idk what those are like.

 

[shobudonnie]

Haven’t used Gihei; Moritaka and Raquin and Munetoshi are low bevel grinds but thinner than the sampling of Heijis I’ve used. Munetoshi is the most robust of the bunch. All different geometries that only share a narrower wide bevel. I also saw some Birgersson and Dalman/Birgersson that are ground that way but mine is a tall bevel so idk what those are like.

Which gets sharper? Moritaka or heiji?

 

[Cliff]

They will all get incredibly sharp. Theoretically, you should be able to get Heiji's spicy white sharper than Moritaka's AS. Are you concerned about refinement? A white steel should take a higher polish better, but, realistically, Moritaka's AS gets extremely sharp and holds it well. I think Moritaka and Heiji's semi-stainless may hold onto a toothy edge a little better but don't have experience to say.

 

[FishmanDE]

Which heiji are you referring to? I assume the full carbon?

 

[shobudonnie]

Which heiji are you referring to? I assume the full carbon?

Yeah, the Swedish carbon

 

[ian]

Is it just me, or does this thread title make you wish for a knife-related Weird Al parody of “Moves like Jagger”?

 

[ModRQC]

Kaji-Bei...

Low beveling, easy to sharpen, unexpensive to play with and so rewarding working on it. OOTB it releases food like it hates it, but separation suffers some. With a little bit of right-minded thinning (or left-minded might work also, chosing the unit carefully enough to begin with) it's awesome. Migaki comes in SS clad if you prefer that. Which might be what drove me into it among other things... like a low bevel that makes sense of itself pretty much "as is".

If it needs to be clearer, a good few of them will be biased for RH enough to discourage a careful LH user.

 

[GorillaGrunt]

Which gets sharper? Moritaka or heiji?

If pressed I might say Heiji. I find that it’s not a question of how sharp something can get, because I don’t necessarily think I’m a good enough sharpener for the steel to be the only variable: for it to make that much of a difference I’d have to be putting the same (at least mostly) perfect edge, on most blades, most of the time.

I look at it more of qualities of the edge when I sharpen two blades the same way. Some blades, typically in white, take a high polish very readily to where it becomes extremely smooth, practically slippy. Others, notably AS, SLD, and YXR7, seem to get very keen and sharp but maintain a bitey edge that lasts longer on e.g. nightshade vegetable skins. Following on from that, both Heiji steels seem to get sharp in the latter way - as cutty as AS but smoother more like white.

eta: but also Moritaka is a very good implementation of AS. You pay mainly for the steel, not the fit and finish.