Shop for a Japanese knife and you will see "VG-10" everywhere. It is the name of a cutlery stainless steel developed by Takefu Special Steel in Fukui, Japan — in Japanese, V-Kin No.10. It overturned the old belief that stainless cannot be truly sharp by combining sharpness close to carbon steel with the rust resistance of stainless, and it is trusted by professional chefs and knife makers around the world.
VG-10 composition and properties
VG-10's performance comes from a carefully balanced alloy.
| Element | Content | Role |
|---|---|---|
| Carbon (C) | approx. 1.0% | Source of hardness and sharpness |
| Chromium (Cr) | approx. 15% | Corrosion resistance |
| Molybdenum (Mo) | approx. 1% | Improves toughness |
| Vanadium (V) | approx. 0.2% | Refines grain for a keener edge |
| Cobalt (Co) | approx. 1.5% | Boosts hardness |
The key is the combination of high carbon plus cobalt. More carbon normally means more rust, but VG-10's 15% chromium and cobalt let it achieve HRC 60–62 hardness and high corrosion resistance at the same time.
What HRC 60–62 means
HRC (Rockwell hardness C) is the standard measure of blade hardness.
- Around HRC 55: typical mass-market kitchen knives. Easy to sharpen but dull quickly.
- HRC 58–59: practical stainless such as AUS-8. Well balanced.
- HRC 60–62: VG-10, Shirogami #2 and similar. Long-lasting edge; takes a thin, keen edge.
- HRC 63 and above: Aogami Super, ZDP-189 and similar. Top-tier edge retention, but sharpening takes skill.
VG-10's HRC 60–62 sits right on the line between professional sharpness and home-friendly maintenance — which is exactly why it is so popular worldwide.
VG-10 compared with other steels
| Steel | HRC | Sharpness | Rust resistance | Ease of sharpening | Best for |
|---|---|---|---|---|---|
| VG-10 | 60–62 | Excellent | Excellent | Good | Anyone who wants sharpness and easy care |
| AUS-8 | 58–59 | Good | Excellent | Excellent | First serious knife; heavy daily use |
| Shirogami #2 (White #2) | 60–62 | Excellent | Poor (rusts) | Good | Washoku chefs happy to maintain carbon steel |
| Aogami #2 (Blue #2) | 62–64 | Excellent | Fair | Fair | Pros who put edge retention first |
| Molybdenum stainless (mass-market) | 55–57 | Fair | Excellent | Excellent | Budget first |
VG-10 is the steel with the fewest weak spots. Rather than excelling at one thing, it scores highly on sharpness, rust resistance and ease of sharpening alike — which is why it is chosen both as a first premium knife and as a professional's daily driver.
VG-10 pros and cons
Pros
- Keeps a keen edge for a long time
- Rust-resistant: daily care is simply wash and dry
- Takes a thin, keen edge for beautiful clean cuts
- Lasts for decades with proper use
Cons
- More expensive than AUS-8 and similar steels
- Its hardness means sharpening takes a little longer
- Like any hard steel, the edge can chip (avoid frozen food and bones)
Try VG-10 for yourself — the Sakai Takayuki Kurokage series
We carry the Sakai Takayuki Kurokage series, VG-10 knives finished using traditional Sakai forging techniques. A hammered (tsuchime) texture struck by hand and a black fluorine coating add excellent food release to VG-10's sharpness.
- Kurokage Santoku 170mm — the ultimate all-purpose home knife
- Kurokage Gyuto 210mm — a full-size chef's knife for meat, fish and vegetables
- Kurokage Petty 150mm — for fruit, garnishes and detail work
Choose from Ho wood, Wenge or Ebony handles.
Kurokage Santoku 170mmfrom ¥22,800View product →
Kurokage Gyuto 210mmfrom ¥23,800View product →
Kurokage Petty 150mmfrom ¥17,800View 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).
Learn more about the brand behind the Kurokage series in What is Sakai Takayuki?
Frequently asked questions
Q. Does VG-10 rust?
VG-10 is rust-resistant rather than rust-proof. Left wet for a long time it can develop small spots, but if you wash and dry it after use, rust is practically never a concern.
Q. Can I sharpen a VG-10 knife on a home whetstone?
Yes. A medium stone (#1000) and a finishing stone (#3000 or finer) are all you need. Because it is hard, it takes a little longer than a mass-market knife, but no special equipment is required.
Q. Are "V-Kin No.10" and "VG-10" the same steel?
Yes. "V-Kin No.10" (V金10号) is the Japanese name and "VG-10" is the name used internationally. It is a cutlery stainless steel developed by Takefu Special Steel in Fukui, Japan.
Q. How is a Damascus VG-10 knife different?
The core steel is the same VG-10. Damascus refers to the decorative layered cladding on the sides of the blade; cutting performance is determined by the core steel.