AUS-6,8,10
Japanese AUS-6, AUS-8 and AUS-10 steels
Three stainless knife steels from the same family, but with different performance. AUS-6 focuses on toughness and easy maintenance, AUS-8 delivers balanced everyday performance, and AUS-10 offers higher hardness and longer edge retention.
Japanese AUS-6, AUS-8 and AUS-10 steels belong to the family of martensitic stainless steels produced by Aichi Steel Corporation. They are used for kitchen knives, scissors, pocket knives, medical instruments and other products where a combination of sharpness, durability and corrosion resistance is important.
The number in the name is roughly related to the carbon content. The higher the carbon content, the greater the hardness the steel can achieve with proper heat treatment and, as a rule, the longer it can retain its edge. At the same time, however, the blade may become less tolerant of rough or improper handling.
Simply put, AUS-6 is practical and tough, AUS-8 represents the balanced middle ground, and AUS-10 is the highest-performance member of this trio. However, the final quality of a particular knife is determined not only by the steel name, but also by heat treatment, blade geometry, grind and final sharpening.
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Quick comparison of AUS-6, AUS-8 and AUS-10
AUS-6
Tough and easy to maintain
It withstands normal use well, is easy to sharpen and offers good corrosion resistance. It is suitable for working knives, scissors and users who prefer practicality.
AUS-8
Balanced choice for everyday use
It offers better edge retention than AUS-6 while maintaining good toughness, corrosion resistance and relatively easy sharpening.
AUS-10
Higher hardness and longer edge retention
The highest carbon content of the three allows it to achieve greater hardness, very good sharpness and longer intervals between sharpening.
| Property | AUS-6 | AUS-8 | AUS-10 |
|---|---|---|---|
| Carbon | approximately 0.55–0.65% | approximately 0.70–0.75% | approximately 0.95–1.10% |
| Chromium | approximately 13–14.5% | approximately 13–14.5% | approximately 13–14.5% |
| Typical knife hardness | approximately 55–57 HRC | approximately 57–59 HRC | approximately 59–61 HRC |
| Edge retention | Basic to good | Good | Very good |
| Toughness | Very good | Good to very good | Good |
| Corrosion resistance | Very good | Very good | Very good |
| Sharpening difficulty | Low | Low to medium | Medium |
| Typical user | Beginner, everyday use | Regular home cook | Demanding home or professional cook |
The hardness ranges are approximate. The exact value is always determined by the heat treatment and specifications of the particular knife manufacturer.
AUS-6: durable and easy to sharpen
AUS-6 contains the least carbon of the three compared steels. It therefore does not achieve the same hardness and edge retention as AUS-8 or AUS-10, but it offers good toughness, corrosion resistance and very easy edge restoration.
It is suitable for working tools and knives that need to withstand regular use without being overly sensitive. In the Dellinger range, you can find it, for example, in high-quality Japanese universal and outdoor scissors.
AUS-6 is suitable for users who want a practical, durable and easy-to-maintain tool and do not require maximum retention of a fine edge.
AUS-8: the balanced middle ground
AUS-8 represents a compromise between the toughness of AUS-6 and the higher cutting performance of AUS-10. Thanks to its higher carbon content, it can achieve greater hardness, hold an edge better and still remain relatively easy to sharpen.
It is popular in kitchen, pocket and working knives. In the kitchen, you will appreciate its good corrosion resistance and an edge that is easy to maintain on an ongoing basis. It is suitable for customers who want a reliable everyday knife without complicated maintenance.
AUS-10: the highest performance in the AUS family
AUS-10 contains approximately one percent carbon and can therefore achieve greater hardness with proper heat treatment. It offers very good sharpness, cutting-edge stability and longer edge retention than AUS-6 and AUS-8.
Thanks to the combination of carbon, chromium, molybdenum and a small amount of vanadium, it provides a good balance between cutting performance, wear resistance and corrosion resistance. It performs very well as the core of three-layer and multi-layer Damascus blades.
The Damascus layers on the sides of the blade create the characteristic pattern and can protect the harder core. However, the actual sharpness and edge retention are determined primarily by the core material, its heat treatment and grind geometry, not simply by the number of Damascus layers.
Which AUS steel should you choose?
I want durability and easy sharpening
Choose AUS-6. It makes sense for practical working tools, scissors and knives where toughness and easy maintenance are important.
I want a balanced everyday knife
Choose AUS-8. It offers a pleasant balance of edge retention, toughness, corrosion resistance and easy sharpening.
I want higher hardness and longer edge retention
Choose AUS-10. It is suitable for high-quality kitchen knives, precise cutting and users who want longer intervals between sharpening.
Recommended products by use
Dellinger Okami AUS-10 Chef 205 mm
Main chef's knife with a three-layer blade and AUS-10 core for meat, vegetables, fruit and everyday preparation. Compact all-rounder
Dellinger Okami AUS-10 Lady Chef 165 mm
More agile chef's knife for smaller hands, a smaller work surface and precisely controlled cutting. For smaller ingredients
Dellinger Okami AUS-10 Utility 150 mm
Practical helper for fruit, vegetables, smaller pieces of meat and tasks where a large Chef knife would be unnecessarily long. Modern Damascus choice
Dellinger Brilliance AUS-10 Gyuto 205 mm
Versatile Damascus knife with an AUS-10 core, distinctive surface finish and replaceable handle. Complete kitchen essentials
Dellinger Okami AUS-10 – sada nožů
Practical combination of kitchen knives with cores made from Japanese AUS-10 steel, presented in a gift box. Practical use of AUS-6
Marusho Silky 165 mm
Universal Japanese scissors made from AUS-6 stainless steel for precise as well as more demanding everyday work.
How to care for knives made from AUS steels
AUS-6, AUS-8 and AUS-10 are stainless steels with good corrosion resistance. However, the term “stainless” does not mean they can remain wet or contaminated with salt or acidic foods for long periods.
- Wash the knife by hand in lukewarm water with a mild detergent.
- Dry it immediately after washing with a soft cloth.
- Do not use a dishwasher. It can dull the edge and damage the handle.
- Cut on a suitable cutting board made of wood or quality synthetic material.
- Protect the edge during storage using a stand, magnetic rail or protective sheath.
Use only a dedicated cleaver for bones and frozen foods
Do not use ordinary AUS-6, AUS-8 or AUS-10 knives for chopping hard bones, frozen foods, prying or striking hard materials. What matters is not only the type of steel, but above all the construction and geometry of the specific knife.
Sharpening AUS-6, AUS-8 and AUS-10
For normal edge restoration, a water sharpening stone around #1000 grit is suitable. For a finer finish, you can continue with a #3000 to #6000 stone. However, higher grit is not necessary for every working knife.
AUS-6 is generally the easiest to sharpen, AUS-8 requires only slightly more work, and AUS-10 may require a higher-quality sharpening stone and more precise angle control because of its greater hardness. For standard double-bevel kitchen knives, the angle is often approximately 15–20° per side.
Frequently asked questions
What is the main difference between AUS-6, AUS-8 and AUS-10?
They differ mainly in carbon content and achievable hardness. AUS-6 is tougher and easier to sharpen, AUS-8 offers balanced performance, and AUS-10 retains its edge the longest.
Which AUS steel is the best?
In terms of hardness and edge retention, AUS-10 offers the highest performance. For rougher use or easier sharpening, however, AUS-6 or AUS-8 may be more practical.
Are AUS steels really Japanese?
Yes. The AUS series is produced by the Japanese company Aichi Steel Corporation.
Are AUS-6, AUS-8 and AUS-10 stainless?
Yes. They contain approximately 13–14.5% chromium and offer very good corrosion resistance. Nevertheless, the knife should be washed and dried after use.
Is AUS-10 the same as VG-10?
No. They are two different Japanese stainless steels with similar applications. VG-10 also contains cobalt and has a different chemical composition.
Is AUS-10 Damascus steel?
AUS-10 itself is not a Damascus pattern. It is often used as the hard core of a multi-layer blade protected on both sides by Damascus layers.
Which AUS steel is best for a beginner?
AUS-8 is very well balanced and easy to maintain. AUS-10 is also suitable if the user works on a proper cutting board and treats the edge carefully.
Can AUS steel knives be washed in a dishwasher?
We do not recommend it. A dishwasher can damage the edge, blade surface and handle material.
Can I chop bones with an AUS-10 knife?
Only if the specific knife is explicitly designed for bones by the manufacturer. A standard Chef, Santoku or Gyuto is not suitable for bones or frozen foods.
Which sharpening stone is suitable?
For normal edge restoration, a #1000 stone is usually sufficient. For a finer finish, you can use #3000 to #6000 grit.
Not sure which steel to choose?
We will be happy to recommend a knife based on your cooking style, experience and budget. Contact us at +420 702 049 048, Mon–Fri, 7:30–16:00, or email us at info@dellinger.cz.
