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Kevin,
Anymore there are so many choises of steels that the choise of which one to use is as varied as the opinions as to which one is best. However I feel that usually the best knife is made from the steel that you the maker are the most accomplished with, especially if you are doing your own H/T. Just because the knife is to be used in the kitchen doesn't mean that it should be from a different steel. I would recommend that you use your normal steel. Just my $.02.
Gary
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