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 🇯🇵

AUS-10 AUS-10

Hardness

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.

Compare with

AUS-10

—

13.0% 9.8% 6.5% 3.3% 0

0.95%

13.0%

0.15%

0.5%

1.0%

0.04%

0.03%

C — Carbon Cr — Chromium V — Vanadium Mo — Molybdenum Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur

Hardness 58–60 HRC

555759616365+

Steel

AUS-10

What's in AUS-10

What each element does in your knife.

AUS-10 element composition and spec ranges
Element	Spec range	What it does in your knife
CrChromium	13.0–14.5%	Raises corrosion resistance; at roughly 13%+ free chromium the steel qualifies as stainless. Also improves hardenability and wear.
CCarbon	0.95–1.1%	The primary hardening element. More carbon means a harder edge that holds longer — but past a point it trades away toughness and rust resistance.
SiSilicon	1.0%	Strengthens the steel matrix and acts as a deoxidiser, improving hardness and resistance to oxidation.
MnManganese	0.5%	Aids hardenability and strength and acts as a deoxidiser in smelting. Too much can reduce toughness.
NiNickel	0.49%	Improves toughness and ductility without sacrificing hardness, and adds a small boost to corrosion resistance.
MoMolybdenum	0.1–0.3%	Improves hardenability and toughness, boosts corrosion resistance, and helps the steel hold hardness under heat.
VVanadium	0.1–0.25%	Forms extremely hard vanadium carbides for superior edge retention, and refines the grain for a finer, tougher edge.
PPhosphorus	0.04%	An impurity from smelting. Even small amounts promote brittleness, so steelmakers keep it as low as possible.
SSulfur	0.03%	An impurity that reduces toughness and promotes brittleness; only ever added deliberately in free-machining steels.

Composition from zknives (K&S steel dataset) reference material. These ranges come from the K&S steel composition dataset, which is derived from zknives; maker figures are cited separately only when they are used on the page.

AUS-10 Buying Guide

Should you buy AUS-10?

Where it shines

“Aichi stain resistant steel.” — per zknives
“Good performer for its class when properly heat treated.” — per zknives

Where it doesn't

Frequently asked questions

AUS-10 steel Japanese knives — good value or budget option?

AUS-10 is a legitimate, well-regarded stainless steel — not a budget compromise — and the K&S monosteel line shows you can get a properly made AUS-10 knife for an entry-level price, which is genuinely good value for a knife that holds an edge well and is tough enough for daily use without chipping easily.

The confusion comes from how AUS-10 sits in the market. It's made by Aichi in Japan, with 0.95% carbon and 13% chromium, plus small amounts of vanadium and molybdenum. That composition puts it a clear step above basic AUS-8 — harder (58–60 HRC), better edge retention, and still very stainless. It's not a "budget" steel like 420 or even some entry-level VG-10; it's a workhorse stainless that many experienced cooks use without complaint. The real value is in the K&S monosteel range: an entry-level 180mm Gyuto or 150mm Petty. Those are full stainless, no cladding to worry about, and the heat treat is dialed in for toughness rather than chasing max hardness. For someone who wants a low-maintenance, corrosion-resistant knife that sharpens easily and doesn't feel fragile, that's a smart buy.

The trade-off is that AUS-10 won't take the screaming edge of a high-carbon white steel or a powder metallurgy stainless like SG2. At 58–60 HRC, it's intentionally kept a bit softer to avoid chipping — that means it won't hold an edge as long as harder steels, but it also won't chip on a chicken bone or a Coreless cut. If you want the absolute best edge retention and are comfortable with more brittle steel, you'd look elsewhere. But if you want a reliable, stainless knife that you can use hard without stress, AUS-10 at these prices is excellent value, not a budget corner cut.

Reviewed by K&S Staff · Last updated 22 July 2026