What's the difference between VG1 and VG10 steel?

VG1 and VG10 are both types of high-quality stainless steel that are commonly used in Japanese chef knives. However, there are some differences between them.

VG1 is a high-quality stainless steel that is known for its toughness and durability. It is also very resistant to corrosion and rust, which makes it an excellent choice for kitchen knives. VG1 steel contains approximately 0.95% carbon and around 14-15% chromium.

VG10, on the other hand, is a premium-grade steel that is known for its exceptional sharpness and edge retention. It contains higher levels of carbon (around 1%) and chromium (around 15%) than VG1, which gives it superior hardness and wear resistance. VG10 is also more expensive than VG1 due to its higher quality.

In summary, VG1 is a high-quality stainless steel that is tough, durable, and corrosion-resistant, while VG10 is a premium-grade steel that offers exceptional sharpness, edge retention, and wear resistance. Both types of steel are excellent choices for Japanese chef knives, but VG10 is generally considered to be the superior option due to its higher quality and performance.

Is VG10 a good steel?

In short, yes - VG10 is a great steel, it can be treated to a good level of hardness but one that isn't as brittle as higher HRC steels and so is often widely used in "lower end" knives and by many factory produced brands but these include makers like Masutani Hamono whos budget friendly knives are superb value and run through to very highly skilled and experienced master craftsmen like Takeshi Saji whos rainbow damascus range is a work of art.

Learn about VG10 steel.

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