View Full Version : what is AEB-L?

02-01-2013, 10:20 PM
What is AEB-L? I see it on this forum a lot and have never encountered it before, and it seems a lot of you think highly of it. By the pics, it looks maybe semi-stainless (hope that little morsel of ignorance doesn't offend anyone TOO bad) and though I'm pretty sure there's a wealth of info on the subject somewhere in this forum, I can't seem to find it. Could just be a nasty case of forumfoolish... Please describe and maybe enlighten as to why people here seem to like it so much? Thank you!

02-01-2013, 10:25 PM
aeb-l is a swedish stainless steel (not semi-stainless) that was originally developed for razors. With a proper heat treatment, it can be very fine grained, have good structural stability, and decent-good edge retention.

02-01-2013, 10:31 PM
It's a finely grained stainless steel produced that properly heat treated has a nice balance of the things we look for in a kitchen knife. Edge retention, ease of sharpening,overall sharpness, toughness, reactivity or lack there of etc.

02-01-2013, 10:40 PM
Isn't it quite similar to Sandvik 19c27 (isn't that also known as Inox?)?

02-01-2013, 10:43 PM
nope... 19c27 is aeb-H

02-01-2013, 10:50 PM
This is a good address for all steel questions:


02-01-2013, 10:53 PM
Wow you guys are fast! Thank you!!!!

02-02-2013, 02:35 AM
There is a discussion about steels in my sub forum with a good bit of input from forum members called "what steels and why". I think it will help.


02-02-2013, 02:41 AM
Sandvik 13c26 is its closest, some say it's swedish equivalent.

02-02-2013, 10:25 AM
This is on a tangent, sorry, but I've read somewhere that the Swedish steel in Sakai Yusuke is actually AEB-L. True or false?

02-02-2013, 10:46 AM
Maybe send Keiichi an email and ask him?

02-02-2013, 06:17 PM
just curious, do any makers use aeb-l in yanagi? I know most people shun stainless in single bevels, but aeb-l seems like a good steel to make a yanagi out of