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AUS10a Steel?

Discussion in 'General Knife Discussion' started by Dr Rez, Jun 7, 2018.

  1. Dr Rez

    Dr Rez

    254
    Jun 7, 2012
    I have not been able to find all that much info on this steel, other than its composition seems to be very similar to that of vg10. I am looking to purchase a stainless chef knife and many of the options have aus10a rather than the vg10 i am used to.

    What is your experience with this steel, and have would you say it performs in comparison to stainless steels like 154cm/vg10.? I have a few knives in AUS8 which are not bad by any means but the edge retention is rather lacking.
     
  2. SteelJunkee

    SteelJunkee Gold Member Gold Member

    855
    May 6, 2018
    AUS 10 (10A): A high-carbon (1.1%) stainless steel with greater toughness but less corrosion resistance than 440C thanks to the addition of vanadium and the subtraction of chromium from the alloy.

    On Japany.com they consider it slightly tougher than 440C difficult to sharpen does not take a great edge and has good retention.

    From the reviews I found people seem all positive about the steel. I have no experience with it but it is certainly a good Japanese product.

    you can poke at this tread if you want https://www.bladeforums.com/threads/aus-10-vs-vg10.668017/
     
  3. Larrin

    Larrin Gold Member Gold Member

    Jan 17, 2004
    AUS-10 is similar to VG-10 in that it is a ~1.0%C steel but with lower chromium than 440C. The lower chromium means lower corrosion resistance and wear resistance but higher toughness, hardness, and edge stability than 440C. If heat treated well it should be a fine choice.
     
  4. brownshoe

    brownshoe I support this site with my MIND

    Sep 6, 2002
    Before VG10, Aus10 and ATS34 were the top Japanese steels. Some claimed Aus10 was better than Ats34. Spyderco had a Native in it for years, marketing it as a premium steel. I think Cold Steel used it as ther premium steel in a few knives. I'd trust it.
     
  5. knarfeng

    knarfeng senex morosus moderator Staff Member Super Mod Moderator

    Jul 30, 2006
    I have a knife with an AUS10 blade. It's edge retention is similar to that of VG10 or 154CM, assuming all are hardened to the same Rockwell and assuming the edge profiles match up. A definite step above 440C and AUS8, a definite step below S30V.
     
    115Italian and Insipid Moniker like this.
  6. Dr Rez

    Dr Rez

    254
    Jun 7, 2012
    Knarf I always look forward to your responses! You dont know how many old threads Iv pulled up researching things and used your answers.

    ALso thanks for the reply everyone else as well, good to know, had no idea it was sooo similar to ats34.
     
  7. Mo2

    Mo2

    Apr 8, 2016
  8. bralexander

    bralexander

    821
    Jun 8, 2014
    My wife's job is basically a prep cook and after trying the much recommended Victorinox Vibrox handled chef knife, and we were both greatly let down by the blade steel. She would bring it home for me to resharpen what seemed like every other day. I tried a few different sharpening techniques and edge angles, but it just wasn't great. I searched for another chef knife that would fit in our budget and ended up finding a Wallop brand japanese knife for about half off retail. The blade steel is AUS10. We have been incredibly impressed! I sharpen once a week, and even then it is just a minor touch up. I just ordered another knife from the same company, with the same steel, again for about half off of retail. So this is only my experience with one knife, from one maker, but AUS10 has been extremely good to me! [​IMG]
     
    Man with no name likes this.
  9. Man with no name

    Man with no name

    902
    Jun 24, 2015
    Nice looking knife. Is that a damascus pattern?
     
  10. Dr Rez

    Dr Rez

    254
    Jun 7, 2012
    I actually ended up purchasing a Shun Kanso 8" which comes in aus10. Not here yet but very excited to see how it performs.
     
  11. bralexander

    bralexander

    821
    Jun 8, 2014
    Yes it is!
     
  12. bralexander

    bralexander

    821
    Jun 8, 2014
    That's a nice looking knife! Let us know how you like it.

    My other Wallop knife came in and it is a beast! 8.5" chef in AUS10-

    [​IMG]
     
  13. Mark A Lovell

    Mark A Lovell

    14
    Oct 6, 2018
    Dr. Rez, I am Dr. Mark. Depending on the cash you desire to lay out, AUS10A seems to be about average steel for an EDC. I am not a metallurgist, not any kind of expert in the field, but merely a long term enthusiast with an extensive collection. Depending on your purpose, the frequency of use, and the heat treatment process, it should serve you well. I find AUS10a steel in manufactured knives. If you are a collector, it should be fine. I prefer mid to high-end knives since I am in the field and require top performance so it would really not benefit me. I have a 6" Cold Steel Rajah folder with AUS10a, and for a $100.00 knife, it is a fine addition to my Cold Steel collection. Light to medium tasks should work well for you.
     
  14. GermanyChris

    GermanyChris Gold Member Gold Member

    Feb 18, 2015
    He was talking about kitchen knives
     
  15. John A. Larsen

    John A. Larsen

    Jan 15, 2001
    What field are you in (Dr Mark) and what do you do that requires top performance from your knives? John
     
  16. KenHash

    KenHash Gold Member Gold Member

    Sep 11, 2014
    It always puzzles me that here on BF where folks are so knowledgeable (and sometimes even apparently obsessed over..lol) various steel types that the erroneous terms Aus6A, Aus8A, Aus10A are still used.
    The correct term is Aus6 or 6A, Aus8 or 8A, or Aus10 or 10A.
    According to the maker of these steels, Aichi Steel Corp, they are all annealed. In Japan they are called A6, A8, A10 respectively.
    Decades ago Cold Steel started the "Aus8A" misnomer, either unknowingly by error, or deliberately as it sounded "cooler".
    Of course making up all sorts of names for steels is far from uncommon.
     

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