13C26/AEB-L, their variants, the manufacturing production knives and similar steels that are disregarded

[ShitsInaBush]

Some of my AEB-L examples:

I generally agree with … would be nice to find more larger AEB-L production knives. Then again, these days I buy my fixed blades here, not at KnifeCenter, so it doesn’t matter much to me in practice. Custom makers are actually not that expensive, and you know exactly what you are getting.

Would love to know who makes the knife featured in the second picture that's on the left with the wooden scales.

 

[ferider]

Would love to know who makes the knife featured in the second picture that's on the left with the wooden scales.

That's a custom from Paul here ( CPE_Knives ), less than 8 oz, 0.25" AEB-L. The small fuller in the first one, and the 7" Leuku in the last one, too.

 

[bubafett317]

I get my AEB-L from David Mary and love it...
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I agree with that. DMs AEB-L is good stuff

 

[gooeytek]

More DMC AEB-L.



Daniel Fairly AEB-L

 

[jc57]

I have a couple of decent kitchen knives in AEB-L. I especially like the robustness/toughness of the blade steel. They still take a good edge. For kitchen use on a good cutting board, they retain it fine. I use them for things where I would not want to use my thinner, harder and potentially more brittle Japanese knives.

I'll take Larrin's word for it on the charts.