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    Sakai Yusuke 210 Wa-Gyuto Review

    LOL!! And that would be for tonight's din? :) Thanks for the link for the "enhancers". Will try this setup (w/ tumbler) one day. "Kid"?? :)
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    Sakai Yusuke 210 Wa-Gyuto Review

    Phosphates into brining? Nope. To be honest I've never brined my meats before hand. Plan to though for sure. Maybe try Williams-Somoma brine first. Then find brine recipes. Never thought of adding "enhancers". Actually I've never even heard of "enhancers" till you mentioned it. :) You should...
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    Sakai Yusuke 210 Wa-Gyuto Review

    Thanks pal. Just might order one later. :) Do they make a HUGE noticeable difference over marinating meats and not tumbling (in a vacuum tumbler)?
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    Sakai Yusuke 210 Wa-Gyuto Review

    Just Googled "vacuum tumbler". Interesting idea. Are they all HUGE? The one's I saw look to be all for restaurant/supermarket use. :) Are there any designed for home use?
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    Sakai Yusuke 210 Wa-Gyuto Review

    Hey MB, Just a few knives huh. :) Are you a chef by trade? Photography tip: Use "single-point AF" (if your camera has it...if DSLR it should) and put the AF "dot" on the handle of a knife or the spine of one of the knives.
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    Custom Hiromoto AS, Sakai Ichimonji-Kichikuni, Sakai Yusuke and several other knives.

    Where can we order Ichimonji knives in the US or Canada?
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    AEB-L steel knives

    Only difference is that the SS steel has a lower HRC rating. So it won't hold it's edge as long as a HD knife. Does that matter to you? Does to me. They have the same blade geometry. Same handles. My only question is which would attain a higher degree of sharpness? Semi-stainless or AEB-L...
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    AEB-L steel knives

    I never thought to look at the box. :) What gives? Even if English is a 2nd language for them. Still a good knife I suppose. Might still buy one.
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    AEB-L steel knives

    Regarding the ST GC knives...I just heard from Paul (Paul's Finest) that ST has acknowledged the spelling mistake and will be making the correction. They have been printing "cheff" on their knives. :) Not sure how soon ST will start shipping GC knives with the correct spelling of "cheff". :wink:
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    AEB-L steel knives

    HD vs SS. I think it comes down to steel hardness. 61 vs 59. The geometry are the same (e.g. suji, gyuto...etc.). Same handle. Is this factor alone worth the extra $? I found it interesting that Kono's ZDP-189 gyuto have the same geometry as their HD knives. If you were to compare 240mm...
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    AEB-L steel knives

    In case any one is still interested to know...Konosuke's Stainless line does use AEB-L steel. The shop owner I might buy from just confirmed it for me.
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    AEB-L steel knives

    Thanks. Didn't know Paul carried JP knives. Nice pricing on the ST GC line. Might end up buying a few other types of JP knives by ST from Paul. I used to buy Maha batteries from him. Good service. Quick delivery times.
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    AEB-L steel knives

    Thanks pal. Will keep the ST Grand Chef line in mind. And I think the Konosuke Stainless might be using the same steel...I see them labeled as using "Swedish Steel". AEB-L is Swedish I believe. So I guess it's possible. Will check with the shop owner. If it is I'll confirm just in case any...
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    AEB-L steel knives

    Thanks. Know that shop well and the owners Oliva & Ivan. Good people. Decent selection of JP knives and other high quality cookware. Of the brands they do carry (e.g. Konosuke, Takeda...etc.)...don't think any of them use AEB-L steel. Perhaps they have something not listed on their website...
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    Sakai Yusuke 210 Wa-Gyuto Review

    Is there any other place (besides the place the OP mentioned) we can order these knives from? Are they sold in Canada?
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