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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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    AEB-L steel knives

    I totally agree that there is more to choosing a knife than steel type. I just happen to hear about AEB-L steel knives and wanted to know what makes use this steel and where i could buy one (preferably in Toronto). Thanks for the link.
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    AEB-L steel knives

    I've found these knives sold online at ****. But I'm wondering if any one knows who in Toronto might be selling knives using this steel. Is there a Canadian online shop I can order from? What is the approximate HRC on such knives?
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    Question about edge sharpness

    Initially it was about the edge. Which steel might give me give me the sharpest edge and retain it longer. But thinking it over it's not the case any more. It's more about how the knife will perform in my hand. Does it fit my criteria? Since I believe now that any possible difference between...
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    Question about edge sharpness

    What type of knife do I want? A knife that fits my criteria for what a good performing knife needs to be (I think it's different for everyone) that can attain a high degree of sharpness. Whether one type of high quality steel (e.g. Blue #1) might achieve a degree more sharpness than another...
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    Question about edge sharpness

    I think in the end it comes down to your application, how well you maintain (or intend to) your knives and knife skills. For some one that only preps for himself (me...90% of the time) or his/her family I think most $100-200 chef's/gyuto (e.g. Tojiro, Shun Premiers) will suffice as far as OTB...
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