Unleash VG10 Steel for Knife Making: Crafting Masterpieces

In the realm of culinary arts and passionate cooking, the choice of steel for crafting knives is paramount. Among the vast array of steel options available, VG10 steel stands as a shining star, coveted by professionals and home cooks alike. Whether you are a seasoned chef or an aspiring home cook, understanding the potential of VG10 Steel is actually very important for everyone. It will provide depth knowledge about this steel’s properties, characteristics, and advantages.

In this blog, I will guide readers in unleashing the full potential of VG10 steel for crafting knife masterpieces.

Understanding VG10 Steel:

Origins and Development:

VG10 is a high-end Japanese stainless steel with high carbon and Vanadium. VG10 steel was developed by Takefu Special Steel Corporation about 60 years ago in Fukui Japan. Just like other Japanese kitchen knives, it is also incredibly sharp, well-balanced, and thin.

This steel is one of the most popular steels among their V-series. The “VG” in VG10 stands for “V Gold,” highlighting the key components that make up its composition—Vanadium (V) and Gold (G). Initially, VG10 was only used by Japanese chefs, but now the situation is completely changed. It has gained global recognition for its unparalleled sharpness, durability, and beauty.

Chemical Composition:

  • Carbon (1.05%): Increases strength and hardness.
  • Chromium (15.5%): Enhances corrosion resistance and wear resistance.
  • Manganese (0.5%): Enhances its corrosion resistance and adds to its overall strength.
  • Phosphorus (0.03%): Increases strength.
  • Molybdenum (1.2%): Increase Machinability and strength.
  • Vanadium (0.3%): Contributes to its exceptional hardness and wear resistance.
  • Cobalt (1.5%): Hardens the steel and increases its strength and toughness.

Physical Properties:


One of the standout features of VG-10 steel is its outstanding hardness. The normal hardness of this steel is between 56 and 60 HRC as per the Rockwell Hardness Scale. This high hardness enables the steel to retain a sharp edge for extended periods, ensuring excellent cutting performance. The hardness level of this steel mostly depends on the heat treatment used while manufacturing it.


While VG10 steel is relatively hard, it also possesses good toughness. Generally, toughness is the ability to absorb energy without fracturing or breaking. This property of this steel allows the knife to withstand all impact, resist chipping and maintain blade integrity during rigorous use.

Edge Retention:

As we all know, the harder steel, the longer the edge lasts. With a 60HRC hardness, VG10 steel offers great edge retention. For this reason, knives made of this steel can hold a sharp cutting edge for a long time. So users can use it for multiple hours nonstop effortlessly.

Corrosion Resistance:

Although the knife is not fully corrosion-resistant, it’s considered one of the best steels for corrosion resistance. As VG10 contains 15.5% of chromium in its composition, we can expect a high level of corrosion resistance compared to other steel.

Wear Resistance:

Wear resistance is an essential property of VG10 steel that contributes to its longevity and ability to maintain a sharp cutting edge over time. It also allows it to withstand the rigours of cutting tasks, including slicing through tough ingredients, such as dense meats or fibrous vegetables, without significant loss of sharpness.


When it comes to sharpness, VG10 steel shines as a top performer in the world of knife making. The combination of high carbon content and the inclusion of elements like Vanadium in VG10 steel contributes to its impressive sharpness.


VG10 steel offers a range of advantages that make it a preferred choice for knife-making. Let’s explore some of the key advantages of VG10 steel:

  • Exceptional Edge Retention and Sharpness: The balanced combination of high carbon content and Vanadium contributes to its impressive edge retention. It allows knives made from VG10 steel to retain their sharpness for extended periods of use.
  • High Corrosion Resistance and Stainless Properties: One of the standout qualities of VG10 steel is its excellent corrosion resistance. So this steel is highly resistant to staining and rust, even when used in humid or corrosive kitchen environments.
  • Superior Strength and Durability: VG10 steel exhibits exceptional strength and durability, making it well-suited for demanding kitchen tasks.
  • Ease of Sharpening and Maintenance: Despite its impressive hardness, VG10 steel is relatively easy to sharpen. Additionally, VG10 steel knives are relatively easy to maintain due to their excellent corrosion resistance.

Crafting Techniques with VG10 Steel:

Crafting knives with VG10 steel involves various techniques that contribute to their performance. Especially, blade design and geometry play a crucial role in optimizing cutting performance, while heat treatment and tempering processes enhance the steel’s hardness and resilience. The precise temperature control during heat treatment helps achieve the desired hardness and toughness, enhancing the steel’s performance.

The process of forging, grinding, and polishing the blade determines its final shape, edge bevel, and overall aesthetics. Finally, the choice of handle materials and ergonomic considerations ensure comfort and control during knife usage.

Comparing VG10 Steel with Other Knife-Making Steels:

VG10 Steel vs. High Carbon Steels

When comparing VG10 steel to high carbon steels like D2 and 1095, the following aspects should be considered:

  • Edge Retention and Sharpness Comparison: VG10 steel has excellent edge retention and it maintains a sharp edge for longer periods. On the other hand, high Carbon steels like D2 and 1095 also offer excellent sharpness, but they may require more frequent sharpening due to their lower carbide content.
  • Corrosion Resistance Evaluation: VG10 steel has better corrosion resistance compared to high carbon steels like D2 and 1095 due to its chromium content.
  • Toughness and Durability Analysis: High carbon steels like D2 and 1095 are known for their exceptional toughness and durability. On the other hand, It is not as tough as high Carbon steel but still exhibits good toughness for regular kitchen use.

VG10 Steel vs. Stainless Steels

If we compare VG10 steel with stainless steel like 440C and S30V, we need to consider the following aspects:

  • Edge Retention and Sharpness Comparison: VG10 steel and stainless steels like 440C and S30V offer a similar level of edge retention and sharpness.
  • Corrosion Resistance Evaluation: Other high-quality stainless steels like 440C and S30V offer corrosion resistance. But they can’t match the performance of VG10 steel in this regard.
  • Toughness and Durability Analysis: Stainless steels like 440C and S30V typically exhibit higher toughness and durability compared to VG10 steel.

Care and Maintenance:

Proper care and maintenance of VG10 steel knives are crucial if you want to use your knife for a long time. But as a beginner, it is quite tough and confusing for you to take proper care of your knife without having any knowledge about it. I personally use this knife for a long time. So I am sharing some tips and tricks on how I take proper care of my knives. Here are they:

  • The most important thing you can do is clean your knife every time you after using it. Then dry it thoroughly with a soft cloth to prevent moisture from causing corrosion.
  • Proper storage is key to protecting your VG10 steel knife. Ideally, store it in a knife block, a knife sheath, or a magnetic knife holder to keep the blade protected and prevent accidental damage.
  • Most of us make serious mistake when we store our knives in damp or humid environments.  Avoid storing your knife n damp or humid environments.
  • Use good-quality sharpening tools to sharpen your knife. It will actually help to maintain your knife sharpness and get amazing performance from it. Usually, sharpen my knife once a week to get the desired performance. I also follow the manufacturer’s recommendations for the appropriate angle and technique when sharpening.
  • Avoid using your knife on hard surfaces, such as glass or ceramic cutting boards, as they can dull the blade.

Conclusion: Choosing a good-quality steel for a knife from thousands of options is not easy at all. Especially if you’re a kitchen chef or someone like me who has a lot of interest in culinary arts, then it is actually very tough. As we all want the best outcome from our knife, so we have to choose the best one. To help you, I have discussed all the crucial facts about VG10 steel, so it makes it easy for you to decide whether it is worth buying or not.

Leave a Comment