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-8
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.
57–59
HRC
555759616365+
AUS-8, often just called "molybdenum vanadium steel," is a Japanese stainless steel praised for its affordability, ease of sharpening, and excellent corrosion resistance. It's recommended for less experienced users due to its balanced properties. With added molybdenum and vanadium, AUS-8 offers enhanced strength, hardness, and durability, positioning it as an upper medium quality steel. It's comparable to 440 steel but stands out with better hardness and corrosion resistance. A proper cryogenic treatment further improves its edge retention and toughness, making AUS-8 a cost-effective choice for knife makers and users looking for quality and performance.
Composition
AUS-8 Element Composition
Compare with
AUS-8
—
13.0%
9.8%
6.5%
3.3%
0
C
0.7%
Cr
13.0%
V
0.1%
Mo
0.1%
Si
1.0%
P
0.04%
S
0.03%
C — Carbon
Cr — Chromium
V — Vanadium
Mo — Molybdenum
Si — Silicon
P — Phosphorus
S — Sulfur
Hardness
57–59 HRC
555759616365+
Knives in AUS-8
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Tsunehisa
Tsunehisa AUS8 Yanagiba 300mm Monosteel Kashi
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Tsunehisa AUS8 Tsuchime Gyuto 180 mm Western Handle
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Tsunehisa Ginsan K-tip Yanagiba 270mm Monosteel
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Tsunehisa AUS8 Yanagiba 270mm Monosteel Kashi
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Tsunehisa AUS8 Yanagiba 240mm Monosteel
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Tsunehisa AUS8 Tsuchime Santoku 180 mm Western Handle
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Tsunehisa
