The Heart of ANGLD

Why AUS-10 is the Ultimate Kitchen Steel?

The Foundation of Precision

At ANGLD, we don’t compromise on our foundation. Our blades are forged from premium Japanese AUS-10 Steel, expertly produced by the renowned Aichi Steel corporation.

We chose AUS-10 because it is widely regarded as the "gold standard" for bridging the gap between razor-sharp Japanese performance and reliable Western durability. It is the specific high-carbon stainless steel canvas upon which our scalpel-like 15° edge is perfected.
Superior Edge Retention

HRC 60±: Thanks to its high carbon content, AUS-10 can be hardened significantly more than standard European steels (which often sit around HRC 56). This hardness allows the blade to take - and hold - our signature ultra-thin 15° angle for much longer.
Excellent Corrosion Resistance

Unlike traditional high-carbon "reactive" Japanese steels that rust if neglected, AUS-10 is enriched with Chromium and Nickel. This gives you the cutting power of a pro knife with the easy maintenance of stainless steel.
Structural Durability
  • What makes AUS-10 truly special is its toughness. Enriched with Vanadium, it is incredibly hard without being overly brittle. This means it is less prone to micro-chipping during daily kitchen tasks compared to many other ultra-hard steel types.

why less is more

The Science of Sharp: The Difference between 15° vs 20°

The difference of 5 degrees might sound small, but in the kitchen, it changes everything.

Less Resistance

A 15° edge creates significantly less friction as it moves through food. You don't need to press down; the weight of the knife does the work for you
Precision Cuts

Whether you are dicing onions or slicing sashimi, the narrower angle allows for paper-thin slices that thicker blades simply cannot achieve.
Cleaner Texture

A duller, wider angle crushes food cells. A sharp 15° angle severs them cleanly. This preserves the juices inside your meat and keeps your vegetables crisp longer.
Why doesn't everyone do this?

Historically, a 15° angle was considered too delicate for Western kitchens. Soft steels would roll or chip if ground this thin.

This is where our AUS-10 Japanese Steel comes in. Because our steel is harder and structurally superior, it can support this aggressive angle without failing. It allows us to give you the "impossible" combination: the durability of a Western workhorse with the laser-precision of a Japanese slicer.