AUS8 is a Japanese stainless steel from Aichi Steel with a well-balanced composition - high chromium (14.5%) for excellent corrosion resistance, carbon (0.7-0.75%) for hardness, and additions of vanadium and molybdenum for wear resistance and toughness. At 58-60 HRC it is a practical, easy-to-maintain steel that holds a working edge through daily prep and sharpens readily on Japanese water stones. The gyuto is the Japanese chef's knife - a curved belly, pointed tip, and versatile length make it the most capable all-rounder in the kitchen. At 210mm it is the most popular gyuto length - long enough to slice cleanly through larger cuts, compact enough for precise detail work. The thin 1.3mm spine makes it exceptionally agile through vegetables and proteins. Made in Japan.
