VG10 steel has become one of the most widely used and respected steels in Japanese knife making, known for its balance of sharpness, durability, and ease of maintenance. Developed in Japan specifically for cutlery, VG10 is a high-carbon stainless steel enriched with elements such as vanadium, cobalt, and molybdenum, which all enhance its performance.
One of the main reasons VG10 steel is popular is its ability to hold a razor-sharp edge. Professional chefs appreciate this because it means less frequent sharpening, even under heavy use.
VG10 knives are typically hardened to around 60–62 HRC on the Rockwell scale, which provides excellent edge retention without making the blade too brittle. At the same time, the stainless properties make VG10 highly resistant to rust and staining, a major advantage in busy kitchens.
For beginners, VG10 steel offers a forgiving introduction to Japanese knives. It sharpens more easily than ultra-hard steels, while still providing impressive edge retention. For expert cooks, it delivers the precision and reliability needed for fine cutting tasks, balancing toughness with sharpness.
The combination of durability, edge hardness, and ease of care makes VG10 a versatile choice that bridges the gap between accessibility and professional performance. Whether you’re just starting your collection or looking to expand it, VG10 steel knives remain a trusted option in the world of Japanese cutlery.
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