VG10 steel is the king of sharpness, at least for those seeking a knife that's as high-performing as it is aesthetic. It checks all the boxes: ultra-hard, corrosion-resistant, easy to maintain, and above all, incredibly precise.
But what does it truly have over other steels? How do you choose and maintain your VG10 blade properly? Discover everything you need to know about the long-term advantages of a VG10 steel knife!
What is VG10 Steel?
VG10 steel is an absolute reference in the cutlery world, particularly prized for the best high-end Japanese knives. Its Japanese origin, combined with a unique chemical composition, makes it an ultra-performing alloy that maintains exemplary sharpness while preventing wear and corrosion over time.
A Japanese Steel Recognized Worldwide
Designed in Japan by Takefu Special Steel, VG10 steel quickly became a standard in the manufacturing of the finest kitchen knives. Its main characteristics such as sharpness and blade quality and durability make it a kitchen tool particularly appreciated by chefs of all levels, with VG10 steel even composing the best professional kitchen knives on the market.
Chemical Composition and Properties of VG10
From a chemical perspective, the exceptional characteristics of VG10 steel are mainly due to:
- Carbon (~1%), which significantly increases hardness and sharpness
- Cobalt (~1.5%), which improves structural stability and resistance
- Vanadium (~0.2%), promoting optimal wear resistance
- Chromium (~15%), as ultimate protection against corrosion
Thanks to this composition, VG10 achieves a phenomenal hardness of 60-61 HRC on the Rockwell scale.
Why Choose a VG10 Steel Knife?
Exceptional Hardness for Durable Sharpness
With its hardness of 60-61 HRC, VG10 can maintain its edge much longer than conventional stainless steels. This is crucial information, as this premium sharpness also means:
- Less sharpening required over time
- Clean and precise, professional-level cutting
- A blade capable of working with meats, fish, and vegetables, all without any effort
Increased Resistance to Corrosion and Wear
Most knives you can find on the market are made of carbon-rich steels that rust easily.
In contrast, VG10 is stainless and requires minimal maintenance. Result: even if you plan to use it intensively in the kitchen, you'll be assured of the quality and efficiency of your VG10 stainless steel knife over the long term!
Easy Sharpening and Long-Term Performance
Contrary to popular belief, VG10's high hardness doesn't prevent it from being a type of steel that's very easy to sharpen compared to other high-end steels. This is good news for you, as VG10 steel knives are thus completely compatible with Japanese whetstones and double-sided whetstones, the best choices for obtaining a razor-sharp edge in just a few strokes.
Discover our accessories to care for your knives
VG10 vs Other Steels: How Does It Compare?
SG2 vs VG10: Which to Choose?
SG2 or VG10? This is a question that sparks debate among connoisseurs. Even though these two types of Japanese steel are among the best you can find on the market, each has its own particularities:
SG2 (or R2) is an extremely hard powdered steel (~63 HRC), offering an even more durable edge than VG10. But be careful: this hardness makes it more brittle, especially if you tend to mistreat your knife.
VG10, on the other hand, remains a perfect balance between long-lasting sharpness, flexibility, and corrosion resistance. Less fragile than SG2, it more easily forgives impacts and is easier to maintain.
Our verdict: If you're looking for an ultra-high-performance blade and are ready to take meticulous care of it, SG2 is an excellent choice. But for a versatile, durable, and easier-to-live-with everyday knife, VG10 remains king!
VG10 vs Damascus Steel: What Are the Differences?
Be careful, VG10 and Damascus steel are not comparable, as VG10 is a type of steel, while Damascus steel refers to a forging technique!
That's precisely why many so-called "Damascus" knives actually use a VG10 core covered with multiple layers of steel, creating those characteristic wavy patterns in the process.
So if you're looking for a high-performance blade above all, a pure VG10 steel knife will be the best option for you. But conversely, if you also want to benefit from very sophisticated aesthetics based on a more complex construction, then choose a Damascus knife with a VG10 core.
What is the Best Steel for a Kitchen Knife?
Compared to other steels like 440C, AUS-10, or HAP40, VG10 stands out for its perfect balance between durability, ease of maintenance, and sharpness. It is therefore one of the best choices for a versatile kitchen knife.
At Kaitsuko, our goal is above all to help you find the best kitchen knife through our range of high-quality Japanese knives!
Why is VG10 Steel So Popular?
The popularity of VG10 steel is based on two major assets:
A Preferred Choice for High-End Japanese Knives
The greatest Japanese knife manufacturers swear by VG10. Why?
It's simple: VG10 steel is the promise of ultra-sharp and durable blades without requiring the heavy maintenance typical of carbon steels. If you're looking for an efficient, reliable, and beautiful Japanese knife, you'll inevitably come across VG10!
An Excellent Compromise Between Performance and Maintenance
VG10 has certain characteristics that are totally unique to it and that other types of steel don't have, such as:
- Ultra-sharp but not too brittle, unlike powdered steels
- Corrosion-resistant, perfect for kitchen use without worrying about rust
- Easy to sharpen, unlike steels that are too hard and require specialized equipment
Maintenance and Sharpening of VG10 Steel Knives
How to Properly Maintain a VG10 Steel Knife?
Good maintenance guarantees maximum longevity for your knife, this is undeniable. Follow these golden rules to properly maintain your VG10 steel knife and avoid nasty surprises:
- Wash by hand immediately after use, without soaking in water
- Avoid the dishwasher, which can damage the blade and handle
- Dry thoroughly with a soft cloth to avoid any trace of moisture
- Store in a knife block, blade guard, or knife carrying bag to prevent impacts and preserve the edge
- Sharpen regularly, ideally with a suitable Japanese stone
What is the Best Sharpener for a VG10 Blade?
For optimal sharpening, we recommend:
- A 1000-3000 grit Japanese whetstone for routine maintenance
- A 5000-8000 grit stone for a perfect finish
- A honing rod, perfect for quick touch-ups
Our ultimate advice: absolutely avoid electric or wheel sharpeners, which can damage the VG10 blade!
Where to Buy a VG10 Steel Knife?
A good VG10 knife can't be found on every street corner. To avoid nasty surprises at all costs, buy from specialized sites and get advice from real experts in the field!
How to Recognize a Real VG10 Knife?
Here are some simple but effective tips to easily recognize a real VG10 knife, whether for yourself or as a gift:
- Check the composition: A real VG10 knife clearly mentions its steel (and not just "stainless steel")
- Observe the quality of the blade: VG10 often has a polished and clean finish, sometimes associated with Damascus layers
- Choose recognized brands: Kaitsuko, Shun, Miyabi, Tojiro are references
- Be wary of prices that are too low: A good VG10 costs between €80 and €300 depending on the model
Conclusion
By definition, VG10 steel is the promise of formidable sharpness, high corrosion resistance, and very appreciable ease of maintenance. In short, it brings together all the qualities expected of a high-end knife.
It allows you to slice meat like butter, cut vegetables with surgical precision, and all this without effort.
What you should remember is that by choosing a VG10 knife, you are primarily investing in:
- The performance of a long-lasting edge that doesn't weaken over time
- Resistance to all tests, even in humid environments
- Simplified maintenance, to spend more time cooking than cleaning
In short, you can say goodbye to repetitive, constraining sharpening or blades that dull too quickly.
If you're looking to enhance your chef skills or simply take a step up with the quality of your kitchen knives, you're in the right place. With VG10 steel, once you've tried it, you'll never go back to ordinary knives!
Best Professional Kitchen Knives: How to Make the Right Choice?