AUS10 Steel vs VG10: Which Steel is Best for Knives?

You've decided to invest in a quality Japanese knife, but choosing between steel types feels overwhelming. The difference between AUS10 and VG10 steel affects every cut you make—from how long your edge stays sharp to how easy maintenance becomes. Understanding these steels helps you pick a knife that matches your cooking style and skill level, ensuring years of satisfying kitchen performance.

1. Understanding AUS10 and VG10 Steel

AUS10 and VG10 represent two distinct approaches to Japanese knife steel engineering. Both steels come from Japan's rich metallurgical tradition, but they serve different purposes in the kitchen.

Good to know: Stainless steels contain a minimum of 10.5% chromium to form their protective oxide film. (Source: Atlas Steels Technical Handbook of Stainless Steels, 2021)

AUS10 steel

• ~1.0% carbon, 13–14.5% chromium, traces of molybdenum.
• Balanced hardness with notably good toughness for daily use.
• Evolved from earlier AUS steels to improve all-round kitchen performance.

VG10 steel

• ~1.0% carbon, 15% chromium, 1.0% molybdenum, 0.2% vanadium, 1.5% cobalt.
• Formulated for high-performance cutting tools.
• Vanadium and cobalt refine carbides, boosting edge retention and wear resistance.

Learn more: What is VG-10 Steel? Discover Its Characteristics and Uses 

Both steels can achieve similar hardness levels (58-62 HRC), but their different compositions affect how they perform in real kitchen conditions. AUS10 prioritizes durability and ease of maintenance, while VG10 focuses on maximum cutting performance and corrosion resistance.

2. Comparison of AUS10 vs VG10 Steel

Overview Table: AUS10 vs VG10 Comparison

2.1. Chemical Composition and Hardness

AUS10's simpler composition makes it easier to heat treat consistently. The lower alloy content creates a more uniform steel structure that responds predictably to sharpening and use. Most AUS10 knives achieve 58-61 HRC hardness, which provides good edge retention without excessive brittleness.

VG10's complex alloy system requires precise manufacturing control. The vanadium and cobalt additions form hard carbides that increase wear resistance but make the steel slightly more challenging to sharpen. VG10 typically reaches 60-62 HRC, giving it a slight edge in initial sharpness and edge holding.

2.2. Edge Retention Performance

In like-for-like knives, VG10 generally keeps a working edge longer than AUS10 due to its higher proportion of wear-resistant carbides. This means less frequent sharpening sessions, which appeals to busy cooks and professionals. The hard carbides in VG10 resist dulling from acidic foods, fibrous vegetables, and repeated cutting board contact.

AUS10 provides reliable edge retention that satisfies most home cooking needs. While it dulls faster than VG10, the difference becomes noticeable only during heavy use or extended cooking sessions. For typical meal prep, both steels stay sharp long enough between maintenance sessions.

2.3. Corrosion Resistance and Durability

Both steels qualify as stainless, but VG10's higher chromium content provides superior corrosion resistance. VG10 handles acidic foods, dishwasher exposure (though not recommended), and humid storage conditions better than AUS10. This makes VG10 more forgiving for cooks who occasionally neglect proper knife care.

AUS10 offers excellent corrosion resistance for normal kitchen use. Proper cleaning and drying prevent rust and staining. The steel's toughness advantage means it better resists chipping from hard foods, accidental drops, or contact with cutting board edges.

2.4. Sharpening and Maintenance

AUS10 sharpens more easily due to its simpler carbide structure. Home cooks can maintain AUS10 knives with basic whetstones or quality pull-through sharpeners. The steel removes material readily during sharpening, making it forgiving for beginners learning proper techniques.

VG10 requires more skill and patience during sharpening. The hard carbides resist removal, requiring consistent pressure and proper stone selection. Experienced sharpeners can achieve incredibly sharp edges with VG10, but novices may struggle with the process.

3. Recommendations Based on Use Cases

Choosing between AUS10 and VG10 depends on your cooking habits, maintenance preferences, and budget considerations.

3.1. For Home Cooks and Beginners:

AUS10 steel offers the best balance of performance and practicality. Its forgiving nature during sharpening makes it ideal for building knife skills. The lower cost allows you to invest in quality construction without premium steel pricing.

3.2. For Professional Chefs and Advanced Home Cooks:

VG10 steel delivers the performance edge that justifies its higher cost. The superior edge retention reduces maintenance frequency during busy service periods. Professionals who already possess sharpening skills can maximize VG10's potential.

Wondering how VG10 performs in real kitchens? Try the Bunka VG-10 Damascus Buffalo Ebony Handle 170mm.

3.3. For Budget-Conscious Buyers:

AUS10 provides excellent value by offering 80% of VG10's performance at roughly 60-70% of the cost. The savings can fund better handles, construction quality, or additional knives for your collection.

3.4. For Low-Maintenance Users:

VG10's superior corrosion resistance and edge retention suit cooks who prefer minimal knife maintenance. The steel forgives occasional neglect better than AUS10, though proper care remains essential.

Brands like Kasumi Japan offer both steel options across their knife collections, allowing you to choose based on your specific needs rather than being limited by brand preferences.

4. Care and Maintenance of AUS10 and VG10 Knives

Proper care extends the life and performance of both steel types, though each has specific requirements.

General Care for Both Steels:

• Hand wash immediately after use with mild soap and warm water
• Dry completely before storage to prevent water spots and corrosion
• Store in knife blocks, magnetic strips, or blade guards to protect edges
• Use appropriate cutting boards (wood or plastic, avoid glass or stone)

AUS10-Specific Tips:

• Sharpen every 2-3 months with regular home use
• Use 400-1000 grit whetstones for routine maintenance
• Apply light pressure during sharpening to avoid removing excess material
• Consider professional sharpening annually for optimal performance

VG10-Specific Requirements:

• Sharpen every 4-6 months with regular home use
• Start with 400 grit stones, progress to 1000+ grit for finishing
• Maintain consistent angles (15-17 degrees per side for Japanese knives)
• Allow extra time for sharpening sessions due to the steel's hardness

Common Mistakes to Avoid: Never use dishwashers, as harsh detergents and heat cycles damage both steels. Avoid storing knives loose in drawers where blades can strike other utensils. Don't attempt to cut frozen foods, bones, or other hard materials that can chip edges.

Regular maintenance preserves your investment and ensures consistent cutting performance. Quality knives from manufacturers like Kasumi Japan include care instructions specific to their steel and construction methods.

5. Conclusion

Both AUS10 and VG10 steels excel in their intended roles, making the choice dependent on your specific needs rather than one being definitively "better."

Fun fact: AISI 304 stainless, the most common grade, contains 18% chromium and 8% nickel. (Source: Categories, grades and product forms — worldstainless, 2025)

Consider your cooking frequency, maintenance skills, and budget when deciding. Quality manufacturers like Kasumi Japan offer excellent knives in both steels, ensuring you'll get a blade worthy of your kitchen regardless of your choice.