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First Look Masamoto AEB-L Wa-Gyuto 240mm - Page 3
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Thread: First Look Masamoto AEB-L Wa-Gyuto 240mm

  1. #21
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    i'm left handed, i don't like to think about asymmetry..

  2. #22
    Senior Member Chefdog's Avatar
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    Any updates on how this knife is performing?

  3. #23
    Senior Member NO ChoP!'s Avatar
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    Global Rakuten has them for $225.....
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  4. #24
    Senior Member Chefdog's Avatar
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    And is it definitely a 100% copy of the carbon KS?

  5. #25
    Senior Member marc4pt0's Avatar
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    Is it ok (allowed) to post a link for it?

  6. #26
    Senior Member NO ChoP!'s Avatar
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    A good suggestion greasedbullet gave me was to use google to search rakuten, and it works like a charm. Just google; global rakuten masamoto....the translations are somewhat sketchy on that sight, though.

    Good deals on Shigefusa and Yoshikane can be found as well....
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  7. #27
    Senior Member marc4pt0's Avatar
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    Found one in "original Sweden steel with an odd black and white photo...

  8. #28
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    my concern, honestly with the aeb-l KS would be that, traditionally, stainless wa-gyutos are only hardened into the high 50s. Yusuke and Ashi, etc make Hrc 61 knives specifically upon request from Keichi and Jon. Even suisin's IH line is an even 60 and from what i understand they are doing a pretty great job with their HT. I don't get the impression Masamoto is the kind of company that is aggresively watching overseas knife trends. Of course, this is all speculation and HRC isn't the end all anyways.

  9. #29
    Senior Member NO ChoP!'s Avatar
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    Marc4pt0, that's it...

    Seller Yamakawa...must google masamoto, then enter his store to find it.

    In very rough translation it was confirmed this is a stainless gyuto....

    I pm'd chefdog the link...
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  10. #30
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    Quote Originally Posted by TheDispossessed View Post
    my concern, honestly with the aeb-l KS would be that, traditionally, stainless wa-gyutos are only hardened into the high 50s. Yusuke and Ashi, etc make Hrc 61 knives specifically upon request from Keichi and Jon. Even suisin's IH line is an even 60 and from what i understand they are doing a pretty great job with their HT. I don't get the impression Masamoto is the kind of company that is aggresively watching overseas knife trends. Of course, this is all speculation and HRC isn't the end all anyways.
    I think this is the key statement. I don't doubt for one second that the HRC61 Sakai knives are in that ballpark, but HRC numbers have often been misrepresented in the past (and still are). If the knife performs, it performs. Remember the craze/hype of the Aritsugu A-type (purported HRC 60-61) and it's mystery steel with legendary toughness and edge holding?. Then someone actually got one tested = 58-59 HRC.

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