Yoshihiro AUS-10 Uzushio Damascus

Sanmai - Stainless Damascus Clad To Be Added AUS-10 / Stainless Stainless Clad Sakai, Japan

The Uzushio Damascus line puts a swirling damascus pattern on approachable everyday knives: a Santoku, two Gyuto profiles including a K-tip version, and a Nakiri, all paired with the K&S teak wood handle.

The steel is AUS-10A stainless, hardened to 58 to 60 HRC, and the geometry is thin, with spines running 1.7 to 2.0 mm above the heel and tapering to under a millimetre near the tip. The gyuto sits light at around 140 g, and the santoku at 115 g.

These are stainless knives, so care is straightforward: hand wash and wipe dry, and keep them out of the dishwasher. On the sharpening side, take them to a waterstone rather than a honing rod, which suits Japanese knives better. For a household that wants damascus looks and easy upkeep, this series is an easy entry into the Yoshihiro range.

Pros

Ideal for the household
Thin behind the edge
Great for professionals

Best For

First-timers
Pro chefs
Household

Construction

Sanmai - Stainless Damascus Clad

Surface Finish

To Be Added

Cladding

Stainless Clad

Steel

AUS-10 / Stainless

Origin

Sakai, Japan

Frequently asked questions

Is AUS-10 a good choice for a first knife?

We suggest AUS-10 for an easy-care first knife. Aichi Steel, which makes it, groups AUS-10 with AUS-6M and AUS-8 as the grades that add more carbon, plus vanadium and molybdenum, to improve hardness, wear resistance and tempering resistance.

We stock AUS-10 knives from K&S, Yoshihiro and Tsunehisa. Stainless means 10.5% or more chromium and rusts less, the JSSA says, so wash and dry it after use.

Published by K&S Education Desk; staff review pending