Yoshihiro AUS10 Stainless Steel Steak Knife with Mahogany Bolster
SKU:
- 60 HRC
- Yes
Blade Hardness
HRC (Rockwell Hardness) measures how hard the blade's steel is. Kitchen knife steel typically falls in the high-50s to mid-60s on this scale. Harder steel is built to hold a fine edge over long use, while softer steel favors flexibility and easy resharpening. The right HRC depends on the steel and design, not a single higher-is-better number.
Stain Resistant
This steel resists rust and staining from moisture and acidic foods, making it easy to maintain with routine care.
Full Specifications
Blade
- Knife Type
- Steak Knife
- Primary Use
- Slicing & carving (meat or fish)
- Blade Metal
- AUS-10 Steel
- Construction
- Regular
- Blade Hardness
- 60 HRC
- Blade Edge Type
- Double Bevel
- Blade Finish
- Plain
- Stain Resistant
- Yes
Handle
- Bolster Material
- Mahogany
- Tang Type
- Full Tang
Product Details
This steak knife pairs an AUS10 stainless blade with a mahogany bolster, a combination that looks as good on the table as it performs. Hardened to HRC 60, the double-bevel blade takes a keen edge and holds it, moving through a seared ribeye without tearing the crust. The 5.3" (135mm) blade and 255mm overall length are sized to stay controlled in the hand across a full plate.
A steak knife earns its place at the table by cutting cleanly. A slim 2mm spine keeps the blade light and agile, and the double bevel edge slices through the grain so every cut stays tidy rather than sawn. Riveted construction keeps the handle firmly attached through years of regular use, and the AUS10 stainless steel resists staining between meals.
Hand wash only and dry immediately after use to keep the finish in good condition.
Care & Origin
- Care Instructions
- Hand wash only.
Dry immediately.
Avoid the dishwasher. - Sharpening Method
- Sharpen by hand using whetstones. Do not use honing rods.