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    VG-10 vs__?

    I am looking to get a new gyuto, possibly the Hattori FH, and am noticing that most are made from VG-10 steel. I have read that this steel is becoming a little out dated. Are there better stainless options out there and if so what are they? Thank you.

  2. #2
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    AEB-L would be a good one.

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    Great. Do you know of a specific knife that has it so I can check it out?

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    Canada's Sharpest Lefty Lefty's Avatar
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    DT, Marko, Adam Marr...I can't think of any production knives out of it, other than the ITK. I'm guessing some are out there, somewhere.
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    The Devin Thomas ITK knives use it, so does Marko. Another SS steel similar is the Suisin Inox Honyaki line which uses 19c27 I believe.

    Many of the good SS knives out there don't say what steel they use. You would be happy going with a Konosuke HD or Gesshin Ginga.

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    Quote Originally Posted by bechler View Post
    Great. Do you know of a specific knife that has it so I can check it out?
    It's not so much the steel, but the heat treatment and grind. Just because a knife is made from AEB-L, it does not follow that it is a great knife.

    Also, a steel does not become "dated". It may be superceded by the latest "flavor of the month", but it doesn't mean that it isn't any good.

    But, to answer your question, Devin Thomas does some great work with AEB-L:

    http://www.epicedge.com/shopexd.asp?id=89770

    Rick

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    +1 to what he said

    If the DT knife is within your budget, buy it. You'll never need another gyuto for the rest of your life.

  8. #8
    Canada's Sharpest Lefty Lefty's Avatar
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    What Andrew and Rick just posted is bang on. I have "sampled" many SS knives and loved some, hated some others. In fact, two stainless knives of mine get absolutely wickedly sharp, and one even holds it for quite some time. However, one of the knives I just mentioned is made from a steel that I've tried in another knife and wasn't at all impressed with. HT is far more important. With that being said, geometry and overall cutting performance outweighs both steel and HT, in my mind.
    And to mess you up even more, VG10 feels dead to me and I wouldn't get a knife made from it, but it's still leaps and bounds better than most stainless steels out there. It's a much better steel than we let on, but often the knives that use it are chippier or just don't take quite as keen of an edge as some other knives we all love.
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    Quote Originally Posted by Pensacola Tiger View Post
    It's not so much the steel, but the heat treatment and grind. Just because a knife is made from AEB-L, it does not follow that it is a great knife.

    Also, a steel does not become "dated". It may be superceded by the latest "flavor of the month", but it doesn't mean that it isn't any good.

    But, to answer your question, Devin Thomas does some great work with AEB-L:

    http://www.epicedge.com/shopexd.asp?id=89770

    Rick
    Have any of you guys played with the Artifex? It's also AEB-L, and alot cheaper.

  10. #10
    Canada's Sharpest Lefty Lefty's Avatar
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    See above comment
    They could be very good, but who knows until someone tries one out.
    09/06

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