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Re: What Hitachi steel is best?

Wed Oct 17, 2012 12:39 am

yeah...so far in my experience i prefer blue super, aeb-l for gyutos. even though my masamoto ks and carter work fine as well. white steel preferred for sujis, swedish stainless for cleavers, anything thats not reactive for pettys due to acidic in hand stuff and fruit.
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