Anyone know much about AUS-10V?

G

GunnersFan

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Sep 10, 2022
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Hey folks-

Would this make a good steel for kitchen use? Can anyone who has used this steel tell me some of the pros and cons? Thanks.
 
Aus-10 (sometimes, albeit rarely called Aus10V) is close to 440c. It was Aichi Steel's planned market replacement for their Aus-8 but
Takefu beat them out with their VG10.
Aus-10 is a decent/moderate level stainless steel for kitchen knives and is already in use. Although dwarfed by VG10 in numbers.
My limited experience with Aus-10 is that it seems easier to sharpen than VG10 but has slightly less edge retention.
 
At least in theory, AUS-10 should be significantly worse than VG-10 or 440C on corrosion resistance. Put it this way. AUS-8 is already notably mediocre on corrosion resistance and AUS-10 trades against that in pursuit of better edge retention. An important question is whether it delivers better edge retention 9Cr18Mov, 10Cr15CoMov, VG-10, etc.

Unfortunately, differences in edge retention between these steels can come down to the companies using them and their heat treatments. In other words, AUS-10 doesn't really seem to bring anything special to the table. If other people have different experiences, I'd love to read them.
 
In general, it is another 1% Carbon stainless, so the edge retention is not much different from other of the kind. Yes, the corrosion resistance is not as good as many other, but it might have better edge stability, which is kind of important for kitchen blade. You plan for kitchen knife after all, they usually gets more care than EDC or outdoor knives, since you know, you are processing food.

The price of AUS-10 kitchen knives is about the same, if not slightly more expensive than the average VG-10 (both from Japan).
 
Thanks. Those replies were helpful. A work friend had his eye on a Dalstrong butcher blade, and the info here helped him in his decision to give the knife a try.
 
Chronovore said:
At least in theory, AUS-10 should be significantly worse than VG-10 or 440C on corrosion resistance. Put it this way. AUS-8 is already notably mediocre on corrosion resistance and AUS-10 trades against that in pursuit of better edge retention. An important question is whether it delivers better edge retention 9Cr18Mov, 10Cr15CoMov, VG-10, etc.

Unfortunately, differences in edge retention between these steels can come down to the companies using them and their heat treatments. In other words, AUS-10 doesn't really seem to bring anything special to the table. If other people have different experiences, I'd love to read them.
Click to expand...
I’ve a number of AUS8 knives and it’s got excellent corrosion resistance.
 
brownshoe said:
I’ve a number of AUS8 knives and it’s got excellent corrosion resistance.
Click to expand...

Remember that "good" is relative and how much corrosion resistance a person needs depends on their environment and circumstances.

Compared to D2 or XHP, AUS-8 has good corrosion resistance. Compared to 440C, 9Cr18Mov, 14C28N, S30V, S35VN, VG-10, N690, etc.; much less so. In the world of stainless steels, the corrosion resistance of AUS-8 is "mediocre".
 
AUS8 that I have is as corrosion resistant as 440c, S30&35, and VG10. You lump in D2 which is not corrosion resistant all in my experience. Some say it’s not really stainless.
 
If heat treated to the same hardness, AUS 10 has roughly the same edge retention properties as VG10, 154CM, or ATS34. Those alloys are a step above 440C, which is a step above 9Cr13MoV. They are a decided step below CPM S30V or CPM S35VN or D2. I've tested all of them cutting manila rope under controlled conditions.
 
knarfeng said:
If heat treated to the same hardness, AUS 10 has roughly the same edge retention properties as VG10, 154CM, or ATS34. Those alloys are a step above 440C, which is a step above 9Cr13MoV. They are a decided step below CPM S30V or CPM S35VN or D2. I've tested all of them cutting manila rope under controlled conditions.
Click to expand...

Of course, they usually aren't heat-treated to the same hardness and will vary depending on the manufacturer. Looking at current production knives, 9Cr18Mov with a good heat treatment (Civivi or Sencut) will outcut most (if not all) of the budget 440C and a fair amount of the Chinese D2, in addition to giving Spyderco's VG-10 a run for its money. None of those hold up to D2 with a good heat treatment on an American knife. There can also be a pretty wide performance range for S35VN depending on heat treatment.
 
Yes heat treat makes a difference….Many D2 knives are at 57-59 RC. The ”famous” Dozier D2 in his shop’s knives is better because it‘s harder than his Dozier design made by Ontario at 58RC.
 
Chronovore said:
Remember that "good" is relative and how much corrosion resistance a person needs depends on their environment and circumstances.

Compared to D2 or XHP, AUS-8 has good corrosion resistance. Compared to 440C, 9Cr18Mov, 14C28N, S30V, S35VN, VG-10, N690, etc.; much less so. In the world of stainless steels, the corrosion resistance of AUS-8 is "mediocre".
Click to expand...
Yes, my experience with AUS8 is that it is not as corrosion resistant as 4116 or 420HC, even though it is considered superior in other ways.
 
Check out the link "AUS 10A Steel?" in it they discuss AUS10A as a steel for kitchen knives. bralexander talks about his wife, who is basically a prep chef and how often he had to sharpen her knife. He then got her a kitchen knife in AUS 10A, which he basically just had to touch up about once a week. I am pretty sure as a prep chef she does more cutting in a week than most of us do in a much longer time. John
 
knarfeng said:
If heat treated to the same hardness, AUS 10 has roughly the same edge retention properties as VG10, 154CM, or ATS34. Those alloys are a step above 440C, which is a step above 9Cr13MoV. They are a decided step below CPM S30V or CPM S35VN or D2. I've tested all of them cutting manila rope under controlled conditions.
Click to expand...
Just to add on to this for OP's reference. Have used all the following with good results. Heat treatment and design would definitely be more important than one or the other imo.

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