Stainless
Stainless Steel
"Stainless" means stain-resistant, not stain-proof. In kitchen use, the steel can still discolour or pit if exposed to acidic environments — citrus, vinegar, or salt water — for extended periods. Wash and wipe dry after every use, and avoid leaving the blade soaking in water. With basic care, a stainless knife is very low-maintenance and a great everyday choice. Aichi, Japan 🇯🇵
"Stainless" means stain-resistant, not stain-proof. In kitchen use, the steel can still discolour or pit if exposed to acidic environments — citrus, vinegar, or salt water — for extended periods. Wash and wipe dry after every use, and avoid leaving the blade soaking in water. With basic care, a stainless knife is very low-maintenance and a great everyday choice. Aichi, Japan 🇯🇵
AUS-10
Hardness
Rockwell C Hardness (HRC) measures how resistant a steel is to permanent deformation. For kitchen knives:
55–58 HRC — Soft. Easy to sharpen and forgiving of rough use, but dulls faster. Typical of most German knives.
59–61 HRC — Balanced. Good edge retention with manageable sharpening. Common in mid-range Japanese knives.
62–64 HRC — Hard. Excellent edge retention, holds a very fine edge. Requires more care and a fine stone to sharpen.
65+ HRC — Very hard. Exceptional edge longevity but more brittle — more prone to chipping if used roughly.
Higher is not always better — it depends on how you use and maintain your knife.
55–58 HRC — Soft. Easy to sharpen and forgiving of rough use, but dulls faster. Typical of most German knives.
59–61 HRC — Balanced. Good edge retention with manageable sharpening. Common in mid-range Japanese knives.
62–64 HRC — Hard. Excellent edge retention, holds a very fine edge. Requires more care and a fine stone to sharpen.
65+ HRC — Very hard. Exceptional edge longevity but more brittle — more prone to chipping if used roughly.
Higher is not always better — it depends on how you use and maintain your knife.
58–60
HRC
555759616365+
AUS-10 is a high-grade Japanese stainless steel, superior to AUS-8, known for its excellent toughness, edge retention, and corrosion resistance. With a higher carbon content plus more molybdenum and vanadium, it offers increased hardness and wear resistance. Ideal for premium knives, AUS-10 provides a sharp, durable edge and is favored for its ability to balance high performance with ease of maintenance, making it a top choice for experienced users and quality-conscious manufacturers. It is slightly harder than AUS-8 due to its higher carbon content.
Composition
AUS-10 Element Composition
Compare with
AUS-10
—
13.0%
9.8%
6.5%
3.3%
0
C
0.95%
Cr
13.0%
V
0.15%
Mo
0.15%
Mn
0.5%
Si
1.0%
P
0.04%
S
0.03%
C — Carbon
Cr — Chromium
V — Vanadium
Mo — Molybdenum
Mn — Manganese
Si — Silicon
P — Phosphorus
S — Sulfur
Hardness
58–60 HRC
555759616365+
Knives in AUS-10
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Knives and Stones
K&S AUS10 Monosteel Petty 150mm Metal Handle
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K&S AUS10 Monosteel Honesuki 145mm Metal Handle
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K&S AUS10 Monosteel Santoku 165mm Metal Handle
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K&S AUS10 Monosteel Gyuto 180mm Metal Handle
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K&S AUS10 Monosteel Gyuto 210mm Metal Handle
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Tsunehisa AUS10 Damascus Steak Knife Red
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Tsunehisa AUS10 Damascus Steak Knife Blue
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Tsunehisa AUS10 Tsuchime Damascus Sujihiki 240 mm
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Tsunehisa AUS10 Tsuchime Damascus K-tip Gyuto (Kiritsuke) 240 mm
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Tsunehisa AUS10 Damascus Sujihiki 240 mm Brown Handle
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Tsunehisa