Knives and Stones | SKU: KNS-AUS10MONO-GY21-MTL

K&S AUS10 Monosteel Gyuto 210mm Metal Handle

$110.00

St Peters —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest —
107 West St, Crows Nest NSW 2065
Pickup only

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	155 g \| 5.5 oz
Edge Length	215 mm \| 8 15/32″
Heel Height	45 mm \| 1 49/64″
Width @ Heel	1.7 mm \| 1/16″
Width @ Mid	1.6 mm \| 1/16″
Width @ 1cm from Tip	0.9 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

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	Non-premium steel

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
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.”

Founded in 2014 and headquartered in Sydney, Australia, Knives and Stones (K&S) has grown from a passionate project into one of the most respected premium kitchen knife retailers in the world. What started as a small business dedicated to sourcing the very best Japanese blades has now become a trusted global name, serving chefs, collectors, and home enthusiasts across Australia, the USA, and China.

At the heart of K&S is a deep and personal connection with Japan’s most celebrated blacksmiths. Over the years, we have built strong relationships with both traditional masters and rising talents, allowing us to import their knives directly. This not only ensures authenticity and craftsmanship but also delivers outstanding value to our customers by removing unnecessary layers between the maker and the end user. From household names to exclusive collaborations, K&S offers access to some of the most coveted Japanese kitchen knives available today.

Our international outlook is also shaped by founder James Zhang’s Chinese heritage. With a vision to bridge traditions, James has introduced Japanese steel to skilled Chinese makers to create a series of cleavers that stand apart in both quality and performance. These blades, which James calls “the real deal”, embody the perfect balance of Japanese metallurgy and Chinese culinary tradition.

With physical presence and distribution networks in Australia, the USA, and China, Knives and Stones is uniquely positioned to bring world-class kitchen knives to customers around the globe. Whether you’re a professional chef seeking a reliable workhorse, a collector chasing rare masterpieces, or a home cook ready to elevate your craft, K&S is committed to delivering tools that inspire confidence and creativity in the kitchen.

Est. 2014

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.

Compare with

AUS-10

—

13.0% 9.8% 6.5% 3.3% 0

0.95%

13.0%

0.15%

0.5%

1.0%

0.04%

0.03%

C — Carbon Cr — Chromium V — Vanadium Mo — Molybdenum Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur

Hardness 58–60 HRC

555759616365+

Steel

AUS-10

Manufacturer
- Aichi, Japan
Nature Stainless
Hardness58–60 HRC

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.

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.

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.

K&S AUS10 Monosteel Gyuto 210mm Metal Handle

Availability

Detailed Specifications

Knives and Stones (K&S)

Gyuto

AUS-10 Element Composition

AUS-10

Monosteel

Migaki

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K&S AUS10 Monosteel Gyuto 210mm Metal Handle

Visit Us In Person

St Peters

Crows Nest

Canberra

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