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Knives and Stones  |  SKU: KNS-AUS10MONO-GY18-MTL

K&S AUS10 Monosteel Gyuto 180mm Metal Handle

$155.95

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Line K&S AUS10
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 144 g | 5.1 oz
Edge Length 187 mm | 7 23/64″
Heel Height 44 mm | 1 47/64″
Width @ Spine 1.7 mm | 1/16″
Width @ Mid 1.7 mm | 1/16″
Width @ 1cm from Tip 0.7 mm | 1/32″
Steel AUS-10 | Stainless
Blade Construction Monosteel
Hardness (HRC) 58 - 60
Surface Finish Migaki
Handle Special Handle
Region Other
Best for
  • Students
  • First-timers
  • Pro chefs
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    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    The K&S AUS10 Series is designed with practicality front and centre—a true no-nonsense workhorse built for demanding, real-world kitchens. This is a budget-friendly line featuring full metal construction, pairing an AUS10 stainless steel blade with a comfortable stainless steel handle for maximum durability and hygiene.

    The all-stainless design makes these knives exceptionally tough, corrosion resistant, and easy to clean, ideal for fast-paced environments where time and maintenance matter. One of the standout advantages is that the series is dishwasher safe—a rare feature in Japanese-style knives—though, as expected, this does mean more frequent sharpening to keep the edge at its best.

    With no wood, no seams, and no fuss, the AUS10 Mono series is perfectly suited for students, culinary schools, and professional chefs alike. Especially in busy commercial kitchens, these knives shine as reliable, low-maintenance tools that simply get the job done, shift after shift.

    Pros Cons
  • Budget friendly
  • Easy to look after
  • Ideal for the household
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  • Non-premium steel
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    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.

    Knives and Stones (K&S)

    Established in 2014 and based in Sydney, Australia, Knives and Stones (K&S) has grown into the country’s leading premium kitchen knife retailer, with a reputation recognized worldwide. Through close relationships with renowned Japanese blacksmiths, K&S directly imports some of the most sought-after Japanese kitchen knives, offering unmatched authenticity and value.

    Founder James Zhang’s Chinese heritage also brings a unique dimension to the business: collaborating with Chinese craftsmen to forge high-performance cleavers using premium Japanese steels—what James proudly calls “the real deal.”

    • Profile: Gyuto

      Chefs Knife

      A Japanese chef's knife is known as a gyuto (牛刀 ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

      A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

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    • Steel: AUS-10

      AUS-10 is a high-grade Japanese stainless steel, superior to AUS-8, known for its excellent toughness, edge retention, and corrosion resistance. With a higher carbon content plus more molybdenum and vanadium, it offers increased hardness and wear resistance. Ideal for premium knives, AUS-10 provides a sharp, durable edge and is favored for its ability to balance high performance with ease of maintenance, making it a top choice for experienced users and quality-conscious manufacturers. It is slightly harder than AUS-8 due to its higher carbon content.

      Manufacturer:

      • Aichi, Japan

      Nature: Stainless

      Hardness: 58- 60

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    • Construction: Monosteel

      A "monosteel" construction in the context of Japanese kitchen knives refers to knives that are made from a single type of steel. Unlike traditional Japanese knives that might use a layered steel construction (like "san mai," which sandwiches a hard core steel between softer steel layers), monosteel knives are crafted from a single piece of steel throughout the blade. This type of construction can offer a balance of durability, ease of sharpening, and maintenance.

      Monosteel knives are appreciated for their uniformity in material properties across the blade, providing a consistent cutting experience. This also means the characteristics of the steel will be applied to the whole blade, if a monosteel blade is made of carbon steel, the entire surface of the blade will require maintenance to prevent rust and discolouration. This too, applies to the hardness, an uniformly hardened blade can be difficult to manufacture, and can be quite difficult for uers to perform thinning.

      It should be noted that monosteel knives are usually not forged, as the forged knives, along with differential heat treatment line is called Honyaki.

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    • Finish: Migaki

      "Migaki" means "polished" or "shined" in Japanese, The term "Migaki finish" in the context of Japanese kitchen knives indeed does not exclusively refer to a mirror polish but encompasses a broader range of polished finishes that can vary from semi-gloss to a more refined, subtle sheen, rather than a highly reflective surface. The primary goal of a Migaki finish is to enhance the knife's functionality and aesthetic appeal, focusing on a smooth finish that improves resistance to corrosion and minimizes drag during cutting, rather than achieving a purely mirror-like appearance.

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Unknown

      A unique handle crafted by the hamono, with the material undisclosed.

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