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Thread: Sakai takayuki AEB-L?

  1. #11


    Dave Martell's Avatar
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    Grand Cheff SP type 2 スエーデン特殊鋼 Sweden steel 58
    Grand Cheff SP type 1 スエーデン特殊鋼 " 58
    Grand cheff SP スエーデン特殊鋼 " 58
    Grand Cheff Wa スエーデン特殊鋼 " 58
    Grand Cheff スエーデン特殊鋼 " 58
    Damascus 63 layers ダマスカス鋼+ステンレス特殊鋼 Damascus & stainless alloy steel 60
    Damascus hammered ダマスカス鋼+V金10号 Damascus & VG10 60
    INOX 8A鋼 8A steel 55
    INOX color 8A鋼 8A steel 55
    CC PC colored handle ステンレス特殊鋼 stainless alloy steel 53
    USS ステンレス特殊鋼 " 55
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    Aonikou 安来青紙2号 Aokami-2 60
    nihonkou SK鋼 SK steel 55
    nihonkou SK鋼 SK steel 55
    ステンレス特殊鋼 stainless alloy steel 55

  2. #12
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    wow

    thanks dave


    this is the name: Sakai Takayuki Damascus Wa-Gyuto 240mm

    it's the hand hammered in wa, doesn't say how many layers it is, they claim it's aeb-l. but it really looks way too much like the vg10 version just with a wa handle.

    on your list there, it's probably stainless steel. doesn't say what kind though.

    thanks for your help.

  3. #13
    Senior Member NO ChoP!'s Avatar
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    In my home block, I have a western gyuto- takayuki brand, that was listed as vg10. I also have a wa sujihiki- yoshihiro branded, that's listed as Sandvik....they perform very similarly. The difference is indistinquishable....
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  4. #14
    Senior Member augerpro's Avatar
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    Quote Originally Posted by franzb69 View Post
    wow

    thanks dave


    this is the name: Sakai Takayuki Damascus Wa-Gyuto 240mm

    it's the hand hammered in wa, doesn't say how many layers it is, they claim it's aeb-l. but it really looks way too much like the vg10 version just with a wa handle.

    on your list there, it's probably stainless steel. doesn't say what kind though.

    thanks for your help.
    If I'm looking at the same one it is also listed as 60 HRC? I just bought the nakiri, haven't had the chance to use it, but it would be nice to know what I actually bought
    ~Brandon

  5. #15
    Senior Member RiffRaff's Avatar
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    Don't forget the importance of heat treat. It may be AEB-L but the blade (at Rockwell 58 or so) isn't developed in the same way that, say, Devin Thomas's are.

  6. #16
    Senior Member cclin's Avatar
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    Quote Originally Posted by RiffRaff View Post
    Don't forget the importance of heat treat. It may be AEB-L but the blade (at Rockwell 58 or so) isn't developed in the same way that, say, Devin Thomas's are.
    +1, heat treat is more important than steel type!!
    Charles ***[All statements I made here only my personal opinion and nothing more!]*** & Please bare with me for my crappy English!!

  7. #17
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    58 is too soft for my taste, and yes i know how great DT's heat treat is, and how highly regarded how he does it.

    one day i will get a DT.

  8. #18
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    Thanks to you all, especially Dave, where did you find that chart? I went ahead and bought it too, augerpro I am curious if you got the western or wa? If you got the western, what's the handle made of? I've seen a couple different woods used in different pics, sites selling them new don't list the handle material, and the one I bought only showed the blade in the ad. Hope that's not a bad sign... hmm. It wasn't so cheap that i'm worried but not so expensive i'm not, guess I'll find out in a few days anyway
    Restaurant Murphy's Law 101: If you have 5 and don't prep any, you'll sell 6. If you do prep some, you'll sell 4

  9. #19
    Senior Member augerpro's Avatar
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    I got the wa handle
    ~Brandon

  10. #20
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    ah. jealous, thats the one I was looking for, but this one WAS a great deal
    Restaurant Murphy's Law 101: If you have 5 and don't prep any, you'll sell 6. If you do prep some, you'll sell 4

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