Custom Knife of AEB-L

Discussion in 'Cooking Knife Reviews' started by ietinker, Mar 31, 2016.

  1. ietinker

    ietinker

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    Went to get some professional sharpening done and practice my technique.  This fellow makes knives and I've been thinking about adding a cleaver or similar to my arsenal.  He makes a Nakiri from AEB-L steel.  Is this a good choice for this style knife?  I understand it's very hard and should hold an edge quite nicely.  Comments appreciated.

    MG
     
  2. ietinker

    ietinker

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    Thanks.  After looking closer at the dimensions of that knife, I think larger would be in order, In further study, the nikiri seems to be just for soft stuff like veggies so yes, a chef's knife would do.  I'm thinking more like hacking up poutry.  Guess I'll pass on this one but man his knives have the most beautiful handles.

    MG
     
  3. mike9

    mike9

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    Who is the maker you are referring to?  
     
  4. ietinker

    ietinker

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    It's a local guy here in Riverside, CA.  http://noraknives.com/

    Ben, I'll look into the Honesuki.  About the only other bones I'd saw into would be ribs and that isn't a problem.
     
    Last edited: Apr 2, 2016