I like AEB-L steel because it's small carbides make it easy to sharpen & edge holding is decent.My blade was HT at Peter's.Is not the high heat-cryo freezing-lower heat method an effective way to HT a blade?

Some feel that the Artiflex because it is machine finished is not up to par,from my experience because it is so easy to sharpen & takes a fine edge not unlike carbon it is one of the better all round stainless steels.Putting a polished convex edge on this thing is a piece of cake.60~62 is a good hardness for kitchen knives.M-390 may hold an edge longer,but it is harder to sharpen a tradeoff.