VG-10 is a Japanese stainless steel that is particularly common in kitchen knives and high-quality everyday knives. It combines good edge retention with high corrosion resistance and good sharpenability.
Three central characteristics of the steel: Edge Retention, Rust Resistance, and Sharpenability
Edge Retention: high
★★★★☆
The carbon and vanadium content enable good hardness and a stable edge.
Rust Resistance: very high
★★★★★
The high chromium content ensures very good corrosion resistance.
Sharpenability: good
★★★★☆
VG-10 is comparatively easy to resharpen and allows for fine edges.
Areas of Application
Kitchen: VG-10 is often used for high-quality kitchen knives because it combines a fine edge with good ease of care.
Pocket Knives: The combination of rust protection and cutting performance is suitable for versatile everyday knives.
Everyday Use: The steel offers a balanced ratio between performance and maintenance effort.
Steel Composition
| Element | Content |
|---|---|
| Carbon (C) | approx. 1.00 % |
| Chromium (Cr) | approx. 15.00 % |
| Molybdenum (Mo) | approx. 1.20 % |
| Vanadium (V) | approx. 0.20 % |
| Cobalt (Co) | approx. 1.50 % |
Products with VG-10 Knife Steel
