AUS10 is one of the steel materials used in kitchen knives and is sometimes used in high-quality Japanese kitchen knives. The features of AUS10 steel are described below.
- Sharpness and Durability: AUS10 steel is characterized by a balance between sharpness and durability. This steel has a fine-grained microstructure that allows it to form sharp edges. It also has moderate hardness and flexibility, which prevents dulling of the knife’s edge and allows it to withstand long-term use.
- Rust resistance: AUS10 steel contains alloying elements such as chromium and vanadium, which provide excellent rust resistance. With proper maintenance, it is relatively resistant to moisture and oxidation, and is said to be rust resistant.
- Blade longevity: AUS10 steel is characterized by its blade longevity. With proper sharpening and maintenance, it will stay sharp for a long time. After each use, knives should be properly cleaned and dried to protect the blade and further improve its durability.
- Ease of sharpening: AUS10 steel is also said to be easy to sharpen. The fine particulate structure allows the cutting edge to make good contact with the whetstone, forming a blade that is easy to sharpen. As a result, it is said to be relatively easy to sharpen knives.
- Care instructions: AUS10 steel is a high-quality steel, but like all steels, it requires proper maintenance. After use, it is important to clean the knife thoroughly and wipe it dry. It is also recommended to protect the knives with a thin coating of oil if they are not to be used for an extended period of time.
AUS10 steel is a well-balanced steel in terms of sharpness and durability, and is widely used in the manufacture of kitchen knives in Japan. Knives made of this steel are easy-to-use and reliable tools for the average home and professional cook.
*This is a translation by a translation tool.
