I can only speak for his AEB-L, but it's the best stainless I've used. It's on my list of "steels every knife knut should experience before he dies."
Also, not all AEB-L knives are created equally and while some may come close, I doubt that any do it better than Hoss on this particular steel.
IMO the ITK's are all about no-frills utility. So if it was me, I'd save the 52100 for something a bit glitzier where it could show off a sweet triple quench or develop a nice contrast to stainless or dammy cladding.
The edge retention with the AEB-L is freaking amazing if that's a concern.