VG-10
VG-10 is a Japanese stainless steel from Takefu Special Steel that became the signature steel of high-end Japanese kitchen cutlery, and later found its way into Western EDC folders as well. A cobalt addition lets it reach high hardness without sacrificing much toughness, which is a big part of why it takes such a fine, precise edge.
VG-10 FAQ
What hardness does VG-10 reach?
Properly heat treated, VG-10 typically lands at 60-62 Rc. See the heat treat details further down this page for the full recipe.
Is VG-10 hard to sharpen?
No, it sharpens well with standard sharpening stones and does not require diamond or CBN abrasives. See the full grinding and sharpening guide.
Is VG-10 a good kitchen knife steel?
Yes, it is the signature steel behind premium Japanese kitchen cutlery, prized for taking an exceptionally fine, precise edge.
How does VG-10 compare to 154CM or AEB-L?
VG-10 holds a modest edge-retention advantage over 154CM while being marginally harder to grind, and offers better edge retention than AEB-L at the cost of toughness and ease of grinding. See the full breakdowns: VG-10 vs 154CM and VG-10 vs AEB-L.
Also known as: VG-10, V Gold 10, VG10
Composition
| Carbon (C) | 1.00% |
| Chromium (Cr) | 15.00% |
| Molybdenum (Mo) | 1.00% |
| Cobalt (Co) | 1.50% |
| Vanadium (V) | 0.20% |
Properties
| Property | Rating | Notes |
|---|---|---|
| Toughness | ★★★☆☆ | Adequate for kitchen and EDC use; the cobalt addition helps it hold toughness at a higher hardness than its composition alone would suggest, though it is not built for hard-use abuse. |
| Edge Retention | ★★★★☆ | Very good edge retention with a fine, precise bite, which is exactly why it became the standard steel for premium Japanese kitchen knives. |
| Corrosion Resistance | ★★★★☆ | 15% chromium gives it excellent stainless performance, well suited to kitchen use where the blade is washed constantly. |
| Machinability / Grinding | ★★★☆☆ | Reasonably easy to grind and finish for a vanadium-bearing stainless steel, which has helped it stay popular in high-volume Japanese cutlery production. |
Heat Treatment
Austenitize at 1920-1960 F (1050-1070 C) to fully dissolve the carbides into the matrix. Quench in oil or air for rapid cooling to form martensite. Temper at 300-390 F (150-200 C) to relieve internal stress and balance hardness against toughness. Properly heat treated, VG-10 typically lands at 60-62 Rc.
Best Uses
The signature steel behind premium Japanese kitchen knives (santoku, gyuto, and beyond), and a solid choice for EDC folders that want a fine, precise edge. Browse more entries in the Knife Steel Database, and see the Heat Treating Guide for the full stage-by-stage process.
Sources: Takefu Special Steel VG-10 data; Larrin Thomas, VG10 and Super Gold 2 - Takefu Stainless Steel Properties and History, Knife Steel Nerds.