AUS-8

AUS-8 steel is a popular material used for the production of knives, especially in the pocket knife and kitchen knife segments. It is a high-quality alloy that provides good strength and durability to the knife, while also being relatively easy to sharpen. AUS-8 steel was developed by the Japanese company Aichi Steel Corporation, which specializes in the production of high-carbon steel and alloys for the automotive, aerospace, and medical industries. AUS-8 steel includes, among others, carbon, chromium, manganese, molybdenum, and vanadium, which makes it resistant to corrosion and wear.

Knives made from AUS-8 steel enjoy a good reputation among users thanks to their strength, hardness, and flexibility. This steel is characterized by a hardness of about 58-59 HRC, which means that it is hard enough to maintain its sharpness, but at the same time flexible enough not to break during cutting. In addition to good mechanical properties, knives made from AUS-8 steel are also easy to sharpen, which is very important for any cooking or outdoor enthusiast. This steel does not require special skills or tools to sharpen, which makes knives made from this steel popular among beginner cooks and knife enthusiasts.

Knives made of AUS-8 steel are a good choice for people looking for high-quality and durable knives. This steel is characterized by good strength and flexibility, while also being easy to sharpen. Thanks to this, knives made from this steel will work well both in the kitchen and during outdoor trips.

How to sharpen AUS-8 steel knives?
Sharpening AUS-8 steel knives is not fundamentally different from sharpening knives made of other materials. However, there are some tips that can help maintain the knife’s sharpness and extend its life.

Choose the right tools. It is best to use a whetstone with the appropriate grit – for AUS-8 steel knives, stones with a grit of 1000-2000 are recommended. For polishing the knife, it is worth using a leather strop or polishing paste.
Set the sharpening angle. The sharpening angle of the knife depends on its purpose – kitchen knives usually have a sharpening angle in the range of 15-20 degrees, while outdoor knives can have a larger sharpening angle, up to 25 degrees.
Wipe the knife blade on the leather or strop. Before sharpening the knife, it is worth wiping the blade on a piece of leather or a strop to remove any food or dirt residue.
Using a sharpening stone, start from the top of the knife and move it along the stone, maintaining a constant sharpening angle. Move the knives slowly to avoid damaging the blade. Then flip the knife over and repeat the action on the other side of the blade. Finish sharpening the knife on a stone with a smaller grit.
After sharpening the knife on the sharpening stone, it is worth smoothing the edge. You can do this using a leather strop or polishing paste. Wipe the knife blade on the leather or apply the polishing paste and wipe the knives on it.

Sharpening AUS-8 steel knives is not difficult, but it requires patience and precision. Regular sharpening of the knife allows you to maintain its sharpness and extends its life.

Why is it worth choosing knives made of AUS-8 steel?
When choosing knives made of AUS-8 steel, it’s worth paying attention to many factors that make them a good choice for knife enthusiasts. Below are a few reasons why it’s worth choosing knives made of AUS-8 steel:

High quality and durability: AUS-8 steel is a high-quality alloy that provides good strength and durability to the knife. Thanks to the content of various elements, such as chromium, manganese, and molybdenum, this steel is characterized by resistance to corrosion and wear.
Strength and hardness: Knives made of AUS-8 steel are characterized by good strength and hardness, which means that they are resistant to damage and maintain their sharpness longer than knives made of other materials.
Flexibility: AUS-8 steel is flexible enough not to break during cutting, which is important for knives intended for food processing or working in the field.
Ease of sharpening: AUS-8 steel is relatively easy to sharpen, which means that knives made of this steel are easy to keep in good condition. They do not require specialized skills or tools for sharpening.
High value for money: Knives made of AUS-8 steel are available in various price ranges, which means that everyone can find something for themselves. Compared to knives made of other materials, knives made of AUS-8 steel offer high quality at a relatively low price.

Kitchen knives made of AUS-8 steel are a good choice for knife enthusiasts who value durability, strength, and ease of sharpening. This steel is characterized by good mechanical properties, which makes knives made of this steel popular among users worldwide.

What types of Japanese knives are most often made from AUS-8 steel?
AUS-8 steel is a relatively new steel that appeared on the market in the 1980s. It was developed by the Japanese company Aichi Steel Corporation and is considered one of the best stainless steels for knife production. Many Japanese knives are made of AUS-8 steel, due to its high quality and durability. The most common Japanese knives made of AUS-8 steel are:

Santoku: The Santoku is a universal kitchen knife that is very popular in Japanese cuisine. It is used for slicing, chopping, and mincing various food products.
Nakiri: is a knife for slicing vegetables, which is particularly popular in Japanese cuisine. It is used to cut and chop various types of vegetables, such as carrots, onions, or cabbage.
Gyuto: is the Japanese version of the classic kitchen knife, also known as a chef’s knife. It is used for slicing meat, fish, and other food products.
Sashimi: a long, thin knife for slicing raw fish, which is particularly popular in Japanese cuisine. It is used to cut fish into thin slices, which are then served as sushi or as a standalone dish.
Deba: is a fish-slicing knife that is often used in Japanese cuisine. It is used for cutting fish into fillets and for removing skin and bones.

All these Japanese knives are made from AUS-8 steel, due to its high quality, durability, and ease of sharpening. This steel is valued by many knife manufacturers for its strength, hardness, and corrosion resistance, which makes it an ideal choice for producing high-quality knives.

Also check out other types and kinds of Japanese knives:
Masamoto Knives Masashi Yamamoto Knives Masahiro Knives Masutani Knives Sujihiki Kiritsuke Petty/Pairing Honesuki Boning Knife Bread Knife Slicing/Sashimi Knife Fish Filleting Knife Sushi Knives Aogami #2 Aogami Super AUS-10