VG-10 steel delivers a powerful combination of sharpness, durability, and corrosion resistance, making it a favorite choice for high-performance Japanese knives. Developed by Takefu Special Steel, it contains ~1.0% carbon, ~15% chromium, molybdenum, vanadium, and cobalt, reaching 60–62 HRC in hardness.
Thanks to its balanced properties, VG-10 is widely used in Japanese kitchen knives like Gyuto, Santoku, and Petty. It holds a fine edge longer than steels like AUS-10, while being easier to maintain than high-carbon steels like Aogami.
Although VG-10 steel resists rust, it performs best with quick rinsing, thorough drying, and avoiding hard or frozen items. With proper care, it stays sharp and durable for years.