VG10 steel is a high-quality stainless steel that is commonly used in Japanese knives. It was developed by the Japanese steel manufacturer Takefu Special Steel in the 1970s, and has since become a popular choice for knife makers due to its excellent performance and durability.
VG10 steel is known for its high hardness and resistance to wear and corrosion, making it an ideal choice for knife blades. It contains a high percentage of carbon, which gives it its hardness and sharpness, and also contains chromium, which provides its corrosion resistance. Additionally, it has small amounts of other elements such as molybdenum, vanadium, and cobalt, which contribute to its overall toughness and edge retention.
Japanese knives made with VG10 steel are typically well-balanced and have a sharp and precise edge. They are also known for their ability to hold their edge for a long time, which means that they require less frequent sharpening than knives made from other types of steel. VG10 steel is also relatively easy to sharpen when needed, which is another advantage for home cooks and professional chefs alike.
Overall, VG10 steel is a popular choice for Japanese knife makers due to its exceptional performance and durability. If you're in the market for a high-quality Japanese knife, one made with VG10 steel is definitely worth considering.