Lastly, looking at the Japanese and English sides of his website, what are the main differences in the following:
- Puffer Fish knife
- Squid knife
- Ikasaki knife
- Petty knife
- short Sujihiki knife
Shipping costs suck - but it's a valuable service that needs to be paid for. Whether its rolled in to the cost of the product and labelled "free shipping" or left for the customer to pay is largely irrelevant to me. Given that their primary business model is not selling direct to overseas individuals I'm guessing that finding ways to getting overseas shipping costs down is not high on their priority list.
That being said to answer the above question because I have used most of these from Heiji:
- fugubiki (puffer fish knife) - basically thin yanagiba. Single bevel. Not recommended unless you regularly thinly slice pufferfish. Have used fugubiki, but not from Heiji.
- ikasaki (squid knife) - small single bevel. Basically single bevel petty. As one would guess it's commonly used in bulk squid processing. I like using one of these as an all-arounder in my home kitchen, but I cook mostly Japanese food and I like single bevels. Not great for most western petty uses.
- petty knife - one of my favorite petties! double bevel. I use this one almost every day at work. It's durable, sharp, and fun.
- Short sujihiki - longer version of the petty. Double bevel. Others on here use sujihiki more than me, so someone else can chime in here.