If you are shopping for a Japanese stainless knife, you will almost certainly end up choosing between AUS-8 and VG-10 — the two steels that define modern Japanese stainless cutlery. Both resist rust and are easy to live with at home, but they differ clearly in hardness, edge retention, ease of sharpening and price.
On this page, Hayashi Hardware — a Japanese cutlery shop founded in 1872 — compares the two steels on the same terms, so you can decide not which one is "better", but which one suits you.
The short answer — comparison table
| Feature | AUS-8 | VG-10 |
|---|---|---|
| Developed by | Aichi Steel | Takefu Special Steel |
| Hardness (HRC) | 58–59 | 60–62 |
| Sharpness | Good — plenty sharp | Excellent — takes a thinner, keener edge |
| Edge retention | Standard | Long-lasting |
| Corrosion resistance | Excellent | Excellent |
| Ease of sharpening | Excellent — edge returns quickly | Good — takes a little longer |
In one line: AUS-8 is the easy-going all-rounder; VG-10 is the step up in sharpness and edge retention. The right choice depends on how you use and maintain your knife.
What is AUS-8? — the workhorse stainless
AUS-8 is a cutlery stainless steel developed by Aichi Steel. At HRC 58–59, it sits in the sweet spot between sharpness and ease of sharpening, which is why it has long been a standard steel for knives that professional cooks use — and hone — every day.
- Easy to sharpen: not overly hard, so a #1000 whetstone brings the edge back quickly and reliably. Ideal for learning to sharpen.
- Resists chipping: good toughness means less risk of chips than very hard steels.
- Rust-resistant: daily care is simply wash and dry. Forgetting it wet for a short while is rarely a disaster.
The trade-off: compared with VG-10 it dulls a little sooner and needs sharpening more often. If you enjoy keeping your knife tuned up, that quick turnaround is part of the appeal.
What is VG-10? — sharpness and stain resistance in one steel
VG-10 is a high-carbon stainless steel developed by Takefu Special Steel in Fukui, Japan. At HRC 60–62 it is as hard as respected carbon steels such as Shirogami #2, and it changed the old belief that stainless knives cannot be truly sharp. It is used by professional chefs and knife makers worldwide.
- Takes a thin, keen edge: the hardness allows an acute edge angle for beautifully clean cuts.
- Excellent edge retention: once sharpened, it stays sharp for a long time, so you sharpen less often.
- Rust-resistant: around 15% chromium keeps corrosion resistance high.
Things to keep in mind: being harder, it takes a little longer to sharpen, and like all hard steels it can chip if used on frozen food or bones.
Learn more in What is VG-10 steel?
Five points of comparison
1. Sharpness — VG-10 wins
Both are very sharp fresh off the stone, but VG-10's fine grain holds a thinner, keener edge. You notice it in tasks where a clean cut matters, like slicing sashimi or thin tomato slices.
2. Edge retention — VG-10 wins
The hardness gap (HRC 58–59 vs 60–62) translates directly into edge life. Used the same way, VG-10 stays sharp noticeably longer.
3. Corrosion resistance — a near tie, AUS-8 by a hair
With simple wash-and-dry care, neither will rust in practice. AUS-8, with less carbon, is marginally more forgiving if your kitchen routine is relaxed.
4. Ease of sharpening — AUS-8 wins
AUS-8 comes back to sharp quickly on a home whetstone. VG-10 needs no special gear either, but takes longer to reach the same finish. For a first knife to learn sharpening on, AUS-8 is the better fit.
5. Price — AUS-8 is more affordable
Steel cost and finishing work are reflected in the price. At our shop, the AUS-8 INOX Wa series starts from ¥11,800 and the VG-10 Kurokage series from ¥17,800.
Which should you choose?
Your first Japanese knife → AUS-8 (INOX Wa)
Easy to sharpen, resistant to chipping and rust — it forgives the mistakes everyone makes while getting used to a Japanese knife. It is a professional-kitchen standard, so "entry level" here still means a knife for life.
Maximum sharpness, professional use → VG-10 (Kurokage)
If you already know how to sharpen and want lasting sharpness and clean cuts, choose VG-10. The Kurokage series adds a hammered finish and black fluorine coating for excellent food release when you are working fast.
Low-maintenance above all → AUS-8
If you want to sharpen only occasionally and use the knife without fuss, AUS-8 suits you. But if what you really want is to sharpen less often, VG-10's edge retention may be the better answer.
As a gift → VG-10 (Kurokage)
The jet-black blade, octagonal handle and the clear story — VG-10, Sakai forged, handmade in Japan — make the Kurokage series a popular gift. For a smaller budget, an INOX Wa knife with an ebony handle is also an elegant choice.
Our lineup — same origin, same octagonal handle, you choose the steel
Both series we carry are handmade in Sakai, Osaka, and both use an octagonal handle with a water-buffalo horn ferrule. With the origin and handle construction in common, the only difference is the steel and the blade finish.
- INOX Wa series — AUS-8. Santoku 170mm / Gyuto 210mm / Petty 150mm with Ho wood, Wenge or Ebony handles. ¥11,800–25,800
- Kurokage series — VG-10 with hammered finish and black fluorine coating. Santoku 170mm / Gyuto 210mm / Petty 150mm with Ho wood, Wenge or Ebony handles. ¥17,800–34,800
Can't decide? A popular combination is VG-10 for your main knife (santoku or gyuto) and AUS-8 for the petty.
Kurokage series (VG-10)
Kurokage Santoku 170mmfrom ¥22,800View product →
Kurokage Gyuto 210mmfrom ¥23,800View product →
Kurokage Petty 150mmfrom ¥17,800View product →INOX Wa series (AUS-8)
INOX Wa Santoku 170mmfrom ¥13,800View product →
INOX Wa Gyuto 210mmfrom ¥14,800View product →
INOX Wa Petty 150mmfrom ¥11,800View product →Prices shown are for the lowest-priced handle, including Japanese consumption tax. Each knife is available with Ho wood, Wenge or Ebony handles (Petty in selected handles only).
Both series are made under Sakai Takayuki, one of the leading brands of Sakai forged cutlery. Read more in What is Sakai Takayuki?
Frequently asked questions
Q. Is AUS-8 or VG-10 the better knife steel?
Neither is simply better — it depends on how you cook. VG-10 holds a finer edge for longer; AUS-8 is easier to sharpen and more forgiving. Both are first-rate Japanese stainless steels that will last for decades with proper care.
Q. Does AUS-8 lose its edge quickly?
No. AUS-8 holds an edge clearly better than the soft molybdenum stainless (around HRC 55–57) used in mass-market knives, and it has a long track record in professional kitchens. It simply needs sharpening a little more often than VG-10.
Q. Can I sharpen AUS-8 and VG-10 on the same whetstones?
Yes. A medium stone (#1000) and a finishing stone (#3000 or finer) handle both. VG-10 is harder, so it takes a little longer to sharpen.
Q. Is there a practical difference in rust resistance?
Hardly any. Wash and dry either knife after use and rust is not a concern. Left wet for a long time, either steel can develop small spots.
Q. Which handle wood makes the best gift?
Ebony is the premium choice — dense, glossy and deepening in luster with use. Wenge offers a bold grain, and Ho wood is the light, traditional Japanese handle. Every knife in both series has an octagonal handle with a water-buffalo horn ferrule.