VG-10 Steel: Properties and Advantages
VG-10 steel is one of Japan’s most iconic stainless steels used in premium kitchen knives. It offers excellent hardness, corrosion resistance and long-lasting edge performance. You can also explore our selection of VG10 kitchen knives.
Chemical Composition
| Element | Amount | Function |
|---|---|---|
| Carbon (C) | 0.95–1.05% | Hardness, edge retention |
| Chromium (Cr) | 14.5–15.5% | Corrosion resistance |
| Molybdenum (Mo) | 0.9–1.2% | Strength and wear resistance |
| Vanadium (V) | 0.1–0.3% | Fine grain, clean cut |
| Cobalt (Co) | 1.3–1.5% | Stability, increased hardness |
Advantages
Hardness 58–62 HRC
Holds a sharp edge for a long time and provides a precise, controlled cut.
Excellent corrosion resistance
Resists rust, acids and staining.
Balanced toughness
Less chipping compared to ultra-hard powder steels.
Easy sharpening
Performs well on waterstones 1000–6000 grit.
Disadvantages
- not suitable for bones or frozen food;
- micro-chipping possible at very low angles;
- higher production cost.
Comparison
VG-10 vs AUS-10
VG-10 is harder and holds an edge longer; AUS-10 sharpens easier.
VG-10 vs SG2
SG2 is harder but more brittle and expensive.
VG-10 vs 440C
VG-10 significantly outperforms 440C in edge retention.
