Premium AUS-8 Steel!

This is probably the most defense, praise, and support for AUS8 that I have seen in really quite some time.

Also really weird to see someone lump 12C27 in the same category as 440A. I was under the impression 12c27 is typically vastly superior to 440A.
 
Comeuppance said:
Also really weird to see someone lump 12C27 in the same category as 440A. I was under the impression 12c27 is typically vastly superior to 440A.
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That sentence made me read it twice through myself. I agree.
 
Isn't AUS-8 the Japanese equivalent of our 440C?
Isn't AUS-6 the Japanese equivalent of our 440A?
440C is the historical stainless standard for American kitchen cutlery and outdoor knives, and performs well if properly heat treated. Boutique stainless has recently gained favor.
440A is a fairly recent substitute stainless for less money, and less performance.
 
I am surprised how many people are defending AUS-8 and for me while it isn't a highly desired steel it is still a good serviceable steel and with a proper heat treatment can really shine. My first 2 more premium type knives were a CRKT and Maserin in 8CR14MOV and AUS-8 both of the ones I had seemed to have a solid heat treatment and held up very well. I still have the Maserin in AUS-8 and it has held an edge very nicely granted it is more of a gentlemen's folder and hasn't done a lot of cutting but still a fair share of cutting in its time.
 
lawp said:
Isn't AUS-8 the Japanese equivalent of our 440C?
Isn't AUS-6 the Japanese equivalent of our 440A?
440C is the historical stainless standard for American kitchen cutlery and outdoor knives, and performs well if properly heat treated. Boutique stainless has recently gained favor.
440A is a fairly recent substitute stainless for less money, and less performance.
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Think AUS-8 is closer to 440B, and AUS-10 is closer to 440C
 
Comeuppance said:
This is probably the most defense, praise, and support for AUS8 that I have seen in really quite some time.

Also really weird to see someone lump 12C27 in the same category as 440A. I was under the impression 12c27 is typically vastly superior to 440A.
Click to expand...

I would lump those two together IF 440a was done right. It has a worse reputation than it deserves from all the junk knives made in it with poor heat treats.
 
I paid a little more than that at Sports Authority "closeout" prices a few years ago for a SOG Seal Pup in AUS8, and then I looked at Amazon.... I have learned a little since then.
 
sliceofaloha said:
I paid a little more than that at Sports Authority "closeout" prices a few years ago for a SOG Seal Pup in AUS8, and then I looked at Amazon.... I have learned a little since then.
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After looking at Amazon, I learned to never buy a knife from Amazon. ;)
 
PirateSeulb said:
I am surprised how many people are defending AUS-8 and for me while it isn't a highly desired steel it is still a good serviceable steel and with a proper heat treatment can really shine. My first 2 more premium type knives were a CRKT and Maserin in 8CR14MOV and AUS-8 .....
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People are defending it because it is a great combination of quality and price point.

I think, more to the point, people are rejecting/dismissing the OP's issue with it being called "premium." It is premium...you said it yourself!
 
If properly heat treated, AUS8 is pretty good. Whether or not the knife in question is worth 65 dollars is purely subjective, but I have seen knives from other manufacturers in the same steel priced higher.
 
To the vast majority of people in the world, AUS-8 would very well be a premium knife steel. There seems to be an expectation among some on knife forums that people in general should be up on and appreciate the latest premium 'super' steels, like S110V, M390, etc., or whatever's the latest-greatest. When in fact, the vast majority of people in the world will never, ever hear about, nor have any knives in, any 'super' steels, and nor will they care. AUS-8, done right, will do just fine in a kitchen knife.

Jim
 
Comeuppance said:
This is probably the most defense, praise, and support for AUS8 that I have seen in really quite some time.

Also really weird to see someone lump 12C27 in the same category as 440A. I was under the impression 12c27 is typically vastly superior to 440A.
Click to expand...
It's better, but not a whole lot better. Properly done, they're gonna be pretty similar.

As for the AUS8 love, it's all relative. If you try to sell me a $200 folder (or a $200 chef's knife, for that matter) made from AUS8 I'm gonna ask you to take several seats. But in a $30 folder or a $65 chef's knife I think it's pretty reasonable. Not amazing, but not bad.
 
People need to understand that some of the "lowly" steels that get mentioned on BLADEFORUMS are very much premium steels when looking at the big picture.
 
I bought my 10 inch K Sabatier chef knife for around $70.00. It's made with XC75, which apparently is just another name for 1075. There are probably a lot of people who would consider AUS-8 to be premium compared to that.

I'll stick with 1075 though, thanks.
 
kniferbro said:
People need to understand that some of the "lowly" steels that get mentioned on BLADEFORUMS are very much premium steels when looking at the big picture.
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We’re a little spoiled because of companies like Cold Steel, Ontario, and etc producing relatively inexpensive knives with blade steels that absolutely put to shame the kind of knives one mighy pick up from a Home Depot endcap.

AUS-8 is old news to us, but I recall being enamored by the impressive properties of this steel when I was but a wee knife baby. It’s a significant step up from mystery or surgical stainless, to the point that it might as well be a supersteel by comparison to whatever mystery rostafrei alloy they make Appalachian Trail knives out of.
 
People...

AUS-8 is perfectly fine, in fact it is better than fine. I have knives in all sorts of steels, mostly vastly superior to AUS-8. Yeah, they cut for longer.

My Rat-1 and Avispa, both in AUS-8, are both excellent cutters, however. Given that these are right at the bottom of my collection, price-wise, they get the nastiest stuff thrown at them. Very good performers, by most standards, very good indeed. Mind you, I am oldish. I personally prefer über steels these days, but wouldn’t scorn an AUS-8 kitchen knife. If it is made beautifully, really beautifully, then $65 is a fair price. If not, then explore other options.
 
My most recent AUS8 knife is a 2017 Taiwanese Gavin&Grant Hawk knife, the Grip-Loc. Works fine, holds an edge, doesn't rust, sharpens easily. Kept the price at $40. If it's good enough for the Hawks...:) So does my CRK TiLok with SV35 at 10x the price.
 
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