Hiro AS - not available?
Yeah I hear that. I am considering buying a sujihiki and am sure they were up last week.... Was leaning towards an AS!
This just in from Koki:-
Thank you very much for your new inquiry and interest.
We apologize for the availability of Hiromoto Aogami Super TJ-90AS Sujihiki 270mm.
Maker Hiromoto used to make Sujihiki knives in Aogami Super Series. But they already discontinued the Sujihiki items and Sujihiki items got completely sold out and out of stock before.
Mr. Nagao (President of Hiromoto company) is 75 years old. He is going to get retired in near future. Maker Hiromoto is already discontinuing some models (such as TJ-50AS Petty 120mm, TJ-40AS Santoku160mm. Once current inventory of TJ-50AS will be out of stock, this item will be completely discontinued. TJ-40AS Santoku 160mm already got completely out of stock.
We apologize again for the availability and situation of Hiromoto Aogami Super Sujihiki knives.
If you are looking for good carbon steel blade of Sujihiki knife, we can also recommend below items.
KAGAYAKI CarboNext Sujihiki knives at http://japanesechefsknife.com/KAGAYAKICarboNextSeries.html#CarboNextSeries
Misono Sweden Steel Series Sujihiki knives at http://japanesechefsknife.com/SwedenSteelSeries.html#SwedenSteel
We hope you will find your favorite one and when you will have any questions, please let us know and help.
Thank you very much again for your new inquiry and interest.
Best Regards
Koki Iwahara
JapaneseChefsKnife.Com
I'm kinda hoping Hiromoto will come up new AS line with wa-handle......
this was a test to my conviction of buying no more knives for a while. I failed. Been toying with the idea of getting one after seeing what Dave has been doing with them (curse you and your eye candy Dave!), but decided on waiting. Now that there's a chance of this knife ceasing to be made, well...
I have a dragon gyuto and that is exactly my experience as well.The Misono performs quite well. Appreciably thin, but not too thin. It's a bit reactive at first but once the patina is set, it becomes fairly non reactive. It holds the edge for a reasonable length of time and with a quick strop or touch up with (my recently departed) Mac rod, it would be right back and ready to keep going. It sharpens easily and mostly, it just looks absurdly cool with that dragon on the blade. LOL
+1I have a dragon gyuto and that is exactly my experience as well.
The Misono performs quite well. Appreciably thin, but not too thin. It's a bit reactive at first but once the patina is set, it becomes fairly non reactive. It holds the edge for a reasonable length of time and with a quick strop or touch up with (my recently departed) Mac rod, it would be right back and ready to keep going. It sharpens easily and mostly, it just looks absurdly cool with that dragon on the blade. LOL
+1
I would just add, that the handle is very comfortable, if that matters.
...am considering a honesuki from Jon Broida!
"Don't stop get it get it..."
You are going to love the Misono. I just recently pulled the trigger on my 240 gyuto and now I have no clue as to why I had waited so long. I clearly was missing out. What a great knife! Fun watching the patina grow on it and as said before- there's a freaking Dragon on it! You get to name it, and feed it and bath it and so on!
Just spoke on IM with my sister in California and asked if she would be happy to bring over a knife for me when she comes next month, and she said "Not really...". What is it with some people and sharp kitchen knives that they think they are some kind of BAD THING? Any advice on how to set people at ease about these things?
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