Special Steel–VG10

The special steel same as VG-10

VG-10 steel was developed in response to the need for a high-performance stainless steel that could meet the demands of professional chefs and knife enthusiasts…

Takefu Special Steel Co. Ltd. set out to create a steel with excellent edge retention, corrosion resistance, and toughness. VG-10 contains carbon, chromium, cobalt, vanadium, and molybdenum, which provide hardness, edge retention, corrosion resistance, strength, toughness, and wear resistance.

VG-10 is a high-quality stainless steel made up of key elements, including carbon, chromium, molybdenum, vanadium, and cobalt.

Its high carbon content (around 1% to 1.2%) gives VG-10 exceptional hardness and edge retention, making it ideal for high-end kitchen knives.

Chromium (around 15%) enhances its overall corrosion resistance, forming a protective layer of chromium oxide on the surface of the steel to prevent rust and corrosion.

Molybdenum contributes to resistance to pitting and crevice corrosion, while vanadium improves wear resistance and the ability to hold a sharp edge for extended periods.

Cobalt (around 1.5%) improves strength and toughness, critical factors in the performance of high-end kitchen knives.

VG-10 is widely used by well-known knife manufacturers, including Shun, Sakai Takayuki, and Spyderco, and is easy to sharpen and maintain. Its superior stability and robustness make it a top choice for both professional chefs and home cooks. Variants such as VG-10 Damascus steel or Full VG-10 steel offer unique aesthetic and functional features.

Hardness and Edge Retention

One of the standout features of VG-10 steel is its exceptional hardness, which allows for the production of sharp, precise edges on knives. The high levels of carbon and vanadium in the steel contribute to its overall strength and durability, making it well-suited for heavy use.

VG-10 steel is also known for its great edge retention, meaning that it can hold a sharp edge for longer periods of time than many other types of knife steel. This is due to the fine, even grain structure of the steel, which helps maintain the sharpness of the edge.