"Stainless" means stain-resistant, not stain-proof. In kitchen use, the steel can still discolour or pit if exposed to acidic environments — citrus, vinegar, or salt water — for extended periods. Wash and wipe dry after every use, and avoid leaving the blade soaking in water. With basic care, a stainless knife is very low-maintenance and a great everyday choice. 일본 아이치
AUS-8 AUS-8
55–58 HRC — Soft. Easy to sharpen and forgiving of rough use, but dulls faster. Typical of most German knives.
59–61 HRC — Balanced. Good edge retention with manageable sharpening. Common in mid-range Japanese knives.
62–64 HRC — Hard. Excellent edge retention, holds a very fine edge. Requires more care and a fine stone to sharpen.
65+ HRC — Very hard. Exceptional edge longevity but more brittle — more prone to chipping if used roughly.
Higher is not always better — it depends on how you use and maintain your knife.
AUS-8 Element Composition
Knives in AUS-8
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Tsunehisa
츠네히사 AUS8 야나기바(사시미칼) 300mm 모노스틸 카시
Tsunehisa
츠네히사 AUS8 츠치메 규토(셰프나이프) 180mm 웨스턴핸들
Tsunehisa
츠네히사 은삼강 모노스틸 K팁 야나기바(사시미칼) 270mm
Tsunehisa
츠네히사 AUS8 모노스틸 야나기바(사시미칼) 270mm 카시 핸들
Tsunehisa
츠네히사 AUS8 모노스틸 야나기바(사시미칼) 240mm
Tsunehisa
츠네히사 AUS8 츠치메 산토쿠(다용도칼) 180mm 웨스턴핸들
Tsunehisa
