Ggmerino
MasterBlaster
I really want to try a knife in aeb-l steel as I am very curious about its qualities. Are all aeb-l knives stamped? Does anyone really hammer forge aeb-l knives? I am aware of the various hardnesses and heat treats. Can anyone recommend a maker for a quality aeb-l gyuto? Laser grind (thin behind the edge and aggressive taper to the point), good height, and any food release qualities a plus (s- or hook grind or hammer marks, finish). Thanks in advance for the education.