Dear Rick T.
Thank you very much for shopping with us and your message.
Mr. Nagao (President of Hiromoto company) is 75 years old. He has great experience of knife making, and he is especially concentrating for making the sharp and practical knives.
We really regret Mr. Nagao does not have son or young craftsmen who can continue making fine knives and continue his knife making business.
Therefore recently Mr. Nagao is discontinuing several items from the regular selections. (For example, Hiromoto Aogami Super Sujihiki, Wa Gyuto, Wa Sujihiki, Wa Santoku 160mm, Petty 120mm (TJ-50AS will be discontinued when this item will be out of stock), and reducing his business now. Mr.
Nagao loves the knife making, therefore he would like to continue making the knives as much as he can. But because of his ages, he also needs to prepare for the retirements too. (He can not be sure how many years he can continue working and making the knives)
We hope your Hiromoto Special Aogami Super knives will be your great cooking partner, you will enjoy your cooking time more in future.
Thank you very much again for shopping with us and your confirmation.
Have a great cooking time !!
Starting this harvest I'm a starving startling artist/
Lyrical arsonist it's arduous spitting this smartest arsenic/
Hiromoto Wa handle gyutos and sujis have been discontinued for sometime now i believe...if youre lucky you might find some back stock somewhere...i know JCK had a few remaining sujis not too long ago...
Crap, I was planing to get a 270 Suji and having it re-handled & etched as soon as my 240 Guyto is back from The Martell Knife Spa. I see these as being hot and pricey items on BST soon. Anyone have any idea where to find one? Seems JCK is out, even that other place is out.
Anybody do a Wa-conversion on a 240 gyuto? Opinions?
Conversion would be hard on these. I did a half conversion and it damned near wore my band saw blade out not to mention it ate a brand new file for a snack.
I love my Hiro AS 270 Gyuto - I want the blade to look like Dave's . . . . the cutting edge is bluing nicely, but needs to get that Mandelbrot/coastline look.