VG-10 Steel
VG-10 steel is a premium Japanese stainless steel known for its excellent edge retention, corrosion resistance, and well-balanced hardness. It is widely used in high-quality kitchen knives and is often considered the gold standard for modern Japanese cutlery.
Developed by Takefu Special Steel Co., VG-10 contains carbon, vanadium, chromium, molybdenum, and cobalt. This combination allows VG-10 steel knives to stay sharp longer while resisting chips and rust even under frequent use. Many VG 10 steel knives also feature Damascus-style cladding, adding both strength and beauty to the blade.
Typically hardened to around 60 HRC, VG-10 offers a great balance between sharpness and durability. Unlike some high-hardness steels that can be brittle, VG-10 is tough enough to withstand daily kitchen tasks without chipping. It also requires less frequent sharpening and is easy to maintain.
When it comes to performance, a VG-10 steel knife delivers clean, smooth cuts across vegetables, meat, and fish. Its stainless properties make it especially suitable for humid or fast-paced kitchen environments.
