VG10 steel is a premium-grade stainless steel developed in Japan, known for its exceptional balance of edge retention, corrosion resistance, and ease of sharpening. Originally engineered by Takefu Special Steel for use in high-performance kitchen knives, VG10 has since become a favorite among knife makers worldwide. This VG-10 steel guide explores everything you need to know about VG10 steel—its chemical composition, key performance properties, and how it stacks up against comparable steels like 440C and N390.
What is VG10 Steel?
VG10 steel is a high-carbon stainless steel made in Japan, known for its excellent balance of edge retention, corrosion resistance, and ease of sharpening. Originally developed by Takefu Special Steel, VG10 stands for “V Gold 10,” with “gold” denoting premium quality. It contains around 1% carbon, 15% chromium, and small amounts of cobalt, molybdenum, and vanadium—elements that help it form hard, wear-resistant carbides while still being stainless. VG10 is popular in Japanese kitchen knives and mid- to high-end folding knives because it takes a very sharp edge and resists rust well, making it ideal for both culinary and EDC applications.
VG10 Steel Equivalent
VG10 steel equivalents in terms of performance and composition include:
154CM – A U.S.-made stainless steel with similar edge retention and corrosion resistance. Slightly tougher but not as easy to sharpen as VG10.
ATS-34 – A Japanese steel nearly identical to 154CM; performs similarly to VG10 in edge holding and corrosion resistance.
N690 (Böhler) – An Austrian steel often considered the European counterpart to VG10. It contains cobalt like VG10 and offers comparable sharpness, hardness, and rust resistance.
S35VN – A more modern, premium steel that slightly outperforms VG10 in toughness and edge retention but is more expensive.
VG10 Steel Composition
VG10 Steel Composition (by weight percentage):
Carbon (C): ~1.0% – Increases hardness and edge retention.
Chromium (Cr): ~15.0% – Provides corrosion resistance and wear resistance; makes it stainless.
Vanadium (V): ~0.2% – Refines grain structure and enhances edge stability and wear resistance.
Molybdenum (Mo): ~1.0% – Boosts hardness, corrosion resistance, and wear resistance.
Cobalt (Co): ~1.5% – Enhances strength and edge retention; improves the performance of other alloying elements.
Manganese (Mn): ~0.5% – Improves hardness and tensile strength.
Phosphorus (P) & Sulfur (S): trace amounts – Usually kept minimal; excessive amounts reduce toughness.
VG10 Steel Properties
VG-10 is a premium-grade stainless steel developed in Japan, well-regarded for its exceptional balance of edge retention, corrosion resistance, and ease of sharpening. Here are its core properties:
Hardness: Typically hardened to HRC 59–61, offering a great combination of strength and durability. Can take and hold a razor-sharp edge thanks to its high carbon and cobalt content.
Edge Retention: Offers excellent edge retention compared to standard stainless steels like AUS-8 or 440C. Ideal for fine cutting tasks such as kitchen prep or EDC slicing.
Corrosion Resistance: With around 15% chromium and added molybdenum, VG10 resists rust and staining very well, even in humid or wet conditions. Well-suited for culinary knives and outdoor use.
Toughness: Moderate toughness—better than many hard steels but not as impact-resistant as softer alloys. May chip under heavy-duty use if the edge is ground too thin.
Sharpenability: Easier to sharpen than many other high-hardness steels like S30V or M390. Can achieve a fine, polished edge without needing ultra-hard sharpening tools.
Wear Resistance: Offers good wear resistance for daily cutting tasks, aided by vanadium and molybdenum content. Doesn’t dull quickly with regular use.
VG10 vs 440C: What’s the Difference?
VG10 stainless steel and 440C are both commonly used in knives, but they differ significantly in performance, composition, and target market.
- Edge Retention
VG10: Superior edge retention due to higher carbon and added cobalt. It stays sharp longer and holds a finer edge.
440C: Decent edge retention, but it dulls faster than VG10 under regular use.
✅ Winner: VG10 - Corrosion Resistance
VG10: Excellent corrosion resistance thanks to 15% chromium and molybdenum, suitable for humid or kitchen environments.
440C: Also offers strong corrosion resistance due to similar chromium levels, but slightly less robust in saltwater or acidic conditions.
🤝 Tie (both are highly corrosion-resistant) - Toughness
VG10: Has moderate toughness, sufficient for daily use, but can chip if the edge is too thin.
440C: Slightly tougher and more resistant to chipping, making it more forgiving under rougher tasks.
✅ Winner: 440C (slightly more impact-resistant) - Sharpenability
VG10: Easy to sharpen and can take a razor-sharp edge.
440C: Also easy to sharpen, but may not reach the same ultra-fine edge VG10 can.
✅ Winner: VG10 (easier to get sharper)
- Steel Composition
VG10: Higher carbon (~1.0%), plus cobalt, molybdenum, and vanadium for better hardness, wear resistance, and sharpness.
440C: High carbon (~1.1%) and chromium (~17%) but lacks cobalt or vanadium, making it simpler and cheaper. - Price and Availability
VG10: Found in higher-end Japanese knives and quality EDC blades; more expensive due to performance and origin.
440C: Common in budget and mid-range knives; more affordable and widely available.
✅ Winner: 440C (cost-effective)
Pros of VG-10 Steel
- Exceptional Edge Retention
High carbon content (1%) and cobalt (1.5%) enable a razor-sharp edge that lasts longer than mid-tier steels like 440C or AUS-8 1613. Outperforms 154CM, 440C, and AUS-8 in edge retention, making it ideal for precision tasks like sushi preparation 17. - Strong Corrosion Resistance
Forms a protective oxide layer, resisting rust from moisture, acids (e.g., citrus), and humidity. Superior to many carbon steels and comparable to 154CM 1612.Widely trusted in kitchen knives (e.g., Global, Shun) and marine environments (e.g., Fallkniven outdoor knives) 815. - Good Toughness for a Hard Steel
Enhances structural integrity, reducing brittleness. Less prone to chipping than ultra-hard steels like ZDP-189 (64+ HRC) 61213. Suitable for demanding tasks (e.g., chopping bone or wood) when heat-treated correctly 8. - Ease of Sharpening
Sharpen efficiently with stones or rods. Achieves a polished edge faster than S30V or M390 3713. Maintains integrity at 15°–18° edge angles 12. - Cost-Effective Premium Performance
More affordable than exotic steels (e.g., S90V, M390) while offering 90% of their functionality for everyday use 313.
Cons of VG-10 Steel
- Risk of Chipping with Thin Edges
Aggressive sharpening (<14°) or hard impacts (e.g., hitting bone) can cause micro-chips. Less forgiving than tougher steels like N690 or 440C 512. - Moderate Corrosion Limitations
Susceptible to localized rust in saltwater or acidic foods if not dried promptly. Requires more maintenance than LC200N or Vanax 512. High heat and detergents degrade the edge and handle materials 512. - Sharpening Challenges for Beginners
Novices may struggle with burr formation; requires consistent technique vs. softer steels like AUS-8 37. - Higher Cost Than Entry-Level Steels
~20–30% more expensive than 440C or 8Cr13MoV, limiting budget options 48. - Limited Thermal Stability
Loses hardness above 300°C (572°F). Unsuitable for high-speed machining without coolant 813.
Steel VG10 Applications
VG10 steel is widely used in high-end kitchen knives, EDC (everyday carry) folders, and light-duty outdoor or tactical knives due to its excellent balance of sharpness, corrosion resistance, and ease of maintenance. Originally developed in Japan, it’s especially favored in premium Japanese chef knives for its ability to hold a fine edge and resist staining in food prep environments. Brands like Shun, Spyderco, and Miyabi frequently use VG10 for its reliable performance and polished finish. Its combination of hardness and toughness also makes it suitable for collectors and those seeking refined, functional blades.
VG10 Steel vs N390: What’s the Difference?
1. Steel Composition
| Element | VG10 | N690 |
|---|---|---|
| Carbon (C) | ~1.0% | ~1.1% |
| Chromium (Cr) | ~15% | ~17% |
| Molybdenum | ~1.0% | ~1.1% |
| Vanadium | ~0.2% | ~0.1% |
| Cobalt | ~1.5% | ~1.5% |
Both are cobalt-enriched stainless steels with good carbon content, but N690 contains more chromium, giving it an edge in corrosion resistance.
2. Edge Retention
VG10: Holds a fine edge well, especially for slicing and precision tasks.
N690: Slightly better wear resistance, meaning it may keep its edge a bit longer with tough use.
✅ Winner: N690 (slightly better in demanding use)
3. Corrosion Resistance
VG10: Excellent, but may show micro-rust spots in extreme humidity or saltwater.
N690: Higher chromium gives it superior corrosion resistance, especially for outdoor and marine environments.
✅ Winner: N690
4. Toughness
VG10: Good for kitchen and light-duty knives but can chip under hard use.
N690: More impact-resistant and less prone to chipping.
✅ Winner: N690
5. Sharpenability
VG10: Easy to sharpen to a razor edge, even with basic sharpening tools.
N690: Also sharpens well but can be slightly more time-consuming due to higher wear resistance.
✅ Winner: VG10 (faster to hone)
6. Price & Availability
VG10: Common in Japanese knives; slightly more affordable.
N690: Typically found in European and high-end tactical knives; can be more expensive.
✅ Winner: VG10 (more cost-effective)
VG10 vs 440C vs N390 Steel, Which is the Best
VG10 is excellent for precision kitchen work and daily carry. Sharpens easily and resists rust well. Great balance. 440C is Reliable budget option. Easy to sharpen but lower in edge retention and toughness. N690 is the best all-around performer. Tougher, resists corrosion better, and holds an edge longer — ideal for demanding use.
| If You Want… | Go With… |
|---|---|
| Best corrosion resistance for the price | 440C |
| Best for kitchen/EDC balance | VG10 |
| Best overall performance & durability | N690 |
Faqs of Steel VG-10
1 – How hard is VG-10 steel?
VG-10 typically has a Rockwell hardness rating between 59 and 61 HRC, depending on the heat treatment. This hardness allows it to maintain a sharp edge for extended periods while still being tough enough to resist chipping under normal use.
2 – Is VG-10 steel difficult to sharpen?
VG-10 is relatively easy to sharpen compared to many high-end steels. While its hardness provides good edge retention, it doesn’t have overly aggressive carbides, so it can be brought back to a fine edge using standard sharpening tools or whetstones.
3 – What makes VG-10 steel ideal for knife making?
VG-10 is ideal for knife making due to its high carbon content for edge retention, chromium for corrosion resistance, and vanadium for toughness and wear resistance. Its ability to take a razor-sharp edge and maintain it makes it a top choice for culinary and utility knives.
4 – Is VG-10 better than other stainless steels?
VG-10 often outperforms many standard stainless steels like 440C or AUS-8 in edge retention and corrosion resistance. However, newer premium steels like M390 or S35VN may surpass it in certain areas such as wear resistance or overall toughness.
5 – Can VG-10 steel rust or stain over time with regular use?
VG-10 steel is classified as a high-end stainless steel, meaning it contains enough chromium (typically around 15%) to resist rust and staining under normal conditions. However, like all stainless steels, it is not completely rust-proof.