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SOLD Heiji 270mm semi-stainless Gyuto (BNIB) - price reduced (now $360)

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I am looking to sell my 270mm Heiji (direct) semi-stainless Gyuto. Mine weighs 258g and comes in right at 270mm. I asked for and he did a little extra work easing the spine and choil. I’ve not used it since receiving it new in February (largely got caught in a home move without access to all of my kitchen toys). It has not been sharpened at all by me, so it still as Heiji’s edge as it was produced. I paid $418 all in last Fall and am looking to sell for $410 $390 $380 $360 (all in, of course). Skip the wait! 😁

Please let me know if you have questions, and thanks in advance for your time!
 

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Adding: If you don't think that the price is right (obviously the market is hard to gauge right now) and are interested, please make an offer.

I am also looking for a shorter workhorse-style Gyuto (210mm) that has good cutting performance and sharpenability to replace the last useful thing in my old Henckels Twin Signature knife block (or at least relegate it to gourd cracking duty). A Kaeru 210mm for partial trade or something similar would be interesting.
 
Adding: If you don't think that the price is right (obviously the market is hard to gauge right now) and are interested, please make an offer.

I am also looking for a shorter workhorse-style Gyuto (210mm) that has good cutting performance and sharpenability to replace the last useful thing in my old Henckels Twin Signature knife block (or at least relegate it to gourd cracking duty). A Kaeru 210mm for partial trade or something similar would be interesting.
There's many options regarding a workhorse, my reccomendations are:
210 manaka
210 mutsumi hinoura( available @ miura)
the manaka has a hamaguri grind which is awesome for slicing, but the mutsumi are more of a all rounder.
sadly if im in the US i would be nice to do a trade.
 
There's many options regarding a workhorse, my reccomendations are:
210 manaka
210 mutsumi hinoura( available @ miura)
the manaka has a hamaguri grind which is awesome for slicing, but the mutsumi are more of a all rounder.
sadly if im in the US i would be nice to do a trade.

Interesting recommendations. Thanks.

I had never considered Kisuke Manaka this way - I have a Blue #2 Nakiri that is very thin, so I had not considered the short Gyuto to have a WH grind.

For Mutsumi Hinoura, are you suggesting the “thick” or standard grind?

Chris
 
Interesting recommendations. Thanks.

I had never considered Kisuke Manaka this way - I have a Blue #2 Nakiri that is very thin, so I had not considered the short Gyuto to have a WH grind.

For Mutsumi Hinoura, are you suggesting the “thick” or standard grind?

Chris
Ah i have tons of sakai blades which makes this manaka a more "workhorse" as the terms are kinda subjective. i enclose some choil shots for your reference. i'm not sure if there's a thick grind. what my local retailer has is probably the standard. Also i just receive my 300 heiji suji. i would say. hmm keep the 270 gyuto
 

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Ah i have tons of sakai blades which makes this manaka a more "workhorse" as the terms are kinda subjective. i enclose some choil shots for your reference. i'm not sure if there's a thick grind. what my local retailer has is probably the standard. Also i just receive my 300 heiji suji. i would say. hmm keep the 270 gyuto
I get your take on the Heiji and I bet that suji is excellent to wield on roasted meats. I actually have had that thought on the 270 Gyuto - regardless of height the long blade length makes for a nice single stroke slicer. I did not mean to give the impression that I saw these knives (Kaeru 210 or similar and Heiji 270) as similar knives at all, just pointing out a class of knife that I am looking to fill out in my drawer if it helped to get a deal done.

I lowered the the price to $390 with this bump.
 

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