VG10 Steel Guide
Sep 27, 2026
VG10 is a Japanese stainless blade steel made by Takefu Special Steel and widely used in kitchen knives. It is valued because it can combine useful hardness, wear resistance and corrosion resistance without demanding carbon-steel levels of daily care.
What does VG10 contain?
Takefu publishes representative standard values of about 1.00% carbon, 15.00% chromium, 1.00% molybdenum, 0.25% vanadium and 1.55% cobalt. The company lists a hardness capability of HRC 60 and above for the steel grade.
Is every VG10 knife the same?
No. Steel designation is only the starting point. Heat treatment, final hardness, blade thickness, grind, edge angle and sharpening quality can make two VG10 knives feel very different.
Does VG10 rust?
VG10 is stainless and much less reactive than carbon steels such as Aogami or Shirogami, but no kitchen steel should be treated as maintenance-free. Wash by hand, dry after use and avoid leaving the blade in a wet sink.
Is VG10 difficult to sharpen?
It can take a little longer than simple carbon steel because of its alloying and wear resistance, but normal synthetic whetstones are entirely suitable. A medium stone around 1000 grit is a practical starting point for routine sharpening.
Does VG10 mean Damascus?
No. VG10 describes the steel grade. Damascus describes a layered visual or structural construction. A VG10 core can be clad in patterned Damascus layers, but a plain VG10 blade does not become Damascus simply because of the core steel.
Who is VG10 good for?
It suits cooks who want a hard, stainless Japanese knife without the immediate drying discipline of a fully reactive carbon blade.
Continue with the Japanese Knife Steel Guide, Carbon vs Stainless Japanese Knives and our Japanese kitchen knives.
