AUS-10 vs AUS-8 Bunka: Which Steel Suits Your Knife Needs?

TL;DR: AUS-10 is generally harder (60-61 HRC) and can offer longer edge retention than AUS-8 (58-60 HRC), making it suitable for precision work. AUS-8 is easier to sharpen and more approachable for beginners. Choose AUS-10 if you want a knife that stays sharp longer and are comfortable with sharpening; pick AUS-8 for home cooking and simpler maintenance.

AUS-10 and AUS-8 represent two popular Japanese stainless steel grades used in premium bunka knives. Both originate from Aichi Steel Corporation and offer excellent corrosion resistance while maintaining the sharp edges Japanese blades are known for. AUS-10 contains higher carbon content, which can contribute to increased hardness. AUS-8 provides a balance of sharpness and easier maintenance, making it accessible to more users.

1. Key Differences Between AUS-10 and AUS-8 Steel for Bunka Knives

Understanding the technical differences between these steels helps you match your bunka knife to your cooking needs. Here's how AUS-10 and AUS-8 compare across key performance factors:

Hardness and Edge Performance

AUS-10's higher carbon content allows it to achieve 60-61 HRC hardness, creating an edge that can stay sharp longer during extended prep sessions. This makes it suitable for bunka knife tasks like precise julienne cuts, fine brunoise, and detailed garnish work. The harder steel helps maintain its geometry when slicing through tough vegetable skins or working with fibrous ingredients.

AUS-8's 58-60 HRC hardness provides excellent sharpness while remaining more forgiving during use. It handles the push-cutting motions common in bunka knife work and is less prone to chipping if you accidentally hit a cutting board too hard. This balance makes it practical for everyday vegetable prep and protein portioning.

Sharpening and Maintenance Requirements

The higher hardness of AUS-10 means it may require more attention and patience during sharpening. You'll need proper whetstones (often in the 1000-8000 grit range, though optimal grit may vary) and consistent angles to maintain the edge. However, you'll likely sharpen less frequently due to its edge retention.

AUS-8 sharpens more easily and is approachable for those with basic sharpening skills. The steel responds well to standard whetstones and can be maintained with honing rods for touch-ups between major sharpening sessions.

Practical Kitchen Performance

Both steels offer very good corrosion resistance, making them suitable for most kitchen tasks, including those involving acidic ingredients. However, for highly acidic environments or prolonged exposure, higher-alloy stainless steels may be preferable. AUS-10 can be a good fit in kitchens where consistent, precise cuts are valued. Its edge retention can reduce the need for frequent sharpening during busy periods.

AUS-8 performs well in home kitchens where versatility is important. It handles the varied tasks bunka knives face daily—from delicate herb cutting to robust root vegetable prep—without requiring constant maintenance attention.

2. Should You Choose AUS-10 or AUS-8 Bunka?

Your cooking habits, skill level, and maintenance preferences determine which steel suits your needs best. Consider these user profiles and scenarios:

Choose AUS-10 Bunka if you:

• Cook professionally or frequently (daily use)
• Prefer longer edge retention, even if sharpening is a bit more involved
• Perform precision vegetable prep and garnish work
• Have sharpening experience or willingness to learn
• Value long-term performance over initial cost savings

Choose AUS-8 Bunka if you:

• Cook recreationally or moderately (a few times weekly)
• Prefer easier maintenance and sharpening
• Want a forgiving knife that handles varied tasks well
• Are building your knife skills and sharpening technique
• Seek excellent performance at a more accessible price point

Decision Matrix for Quick Reference:

Both steels benefit from our comprehensive support system. Our detailed care guides help you maintain peak performance, while our 30-day return policy ensures complete satisfaction with your choice. Whether you select AUS-10 for demanding use or AUS-8 for versatile home use, our traditional Japanese craftsmanship and modern aftercare support your culinary success.

Price considerations often favor AUS-8 for budget-conscious buyers, while AUS-10 can represent a longer-term investment in cutting performance. Both options deliver exceptional value when matched to appropriate use cases and maintained properly.

3. Conclusion 

AUS-10 offers higher hardness and can provide longer edge retention for demanding users, while AUS-8 is easier to maintain and delivers excellent all-around performance. Professional cooks and those focused on precision may lean toward AUS-10, while home cooks often find AUS-8 more practical.

Explore our Bunka knife collection to choose the steel that best matches your cooking style while enjoying the signature balance, sharpness, and finish that define our knives.