VG10

VG-10, short for V-Gold-10, is a high-end stainless steel blade alloy developed in Japan by Takefu Special Steel and widely used in premium kitchen knives. The designation reflects a balance of corrosion resistance, edge retention, and toughness. The steel combines a high chromium content with carbon and carbide-forming elements such as vanadium and molybdenum to improve wear resistance and edge stability. When properly heat treated, VG-10 blades commonly reach hardness in the upper 50s to around 60 HRC, enabling a very sharp edge while maintaining durability for regular use.

Applications and brands: VG-10 is used in many kitchen knives, particularly chef’s knives, santokus, and paring knives, by brands such as Shun and Spyderco. It is also used by other manufacturers that license the material.

Care and performance: VG-10 offers strong corrosion resistance for a stainless steel and takes a fine edge with relatively straightforward sharpening. Routine care includes hand washing and thorough drying after use; avoid prolonged exposure to acidic foods and store dry. Sharpening is typically done with water stones or other common sharpening systems, and honing helps sustain the edge between full resharpening.

Limitations: While it maintains a good balance of properties, VG-10 is not the most corrosion-resistant stainless steel and may chip if abused. It remains a popular option among premium kitchen steels, offering a practical mix of edge retention, sharpening ease, and reliability.