VG10 Steel: A Comprehensive Guide

VG10 steel is a high-quality steel that has gained popularity among knife makers and enthusiasts due to its excellent properties. The steel produced in Japan is known for its high hardness, excellent edge retention, and corrosion resistance. VG10 steel is used in various high-end knives and other applications where high-quality, durable steel is required. In this comprehensive guide, we will delve into the composition and properties of VG10 steel, its uses, care, and maintenance, as well as answer some frequently asked questions about the steel.

Table of contents

Composition and Properties of VG10 Steel

Composition

VG10 steel is a type of stainless steel composed of several different metals. It contains:

• Carbon (0.95-1.05%)
• Chromium (14.00-15.00%)
• Cobalt (1.30-1.50%)
• Manganese (0.50%)
• Molybdenum (0.90-1.20%)
• Phosphorus (0.03%)
• Silicon (0.50%)
• Sulfur (0.03%)
• Vanadium (0.15-0.50%)

VG10	440C	AUS-8
Carbon: 0.95-1.05%	Carbon: 0.95-1.20%	Carbon: 0.70-0.80%
Chromium: 14.00-15.00%	Chromium: 16.00-18.00%	Chromium: 13.00-14.50%
Cobalt: 1.30-1.50%	-	-
Manganese: 0.50%	-	-
Molybdenum: 0.90-1.20%	Molybdenum: 0.75%	Molybdenum: 0.10-0.30%
Phosphorus: 0.03%	-	-
Silicon: 0.50%	-	-
Sulfur: 0.03%	-	-
Vanadium: 0.15-0.50%	-	-

As you can see, VG10 steel contains higher levels of chromium and molybdenum compared to 440C and AUS-8 steel. This gives it better corrosion resistance and wear resistance, which are important properties for knives and other products that are exposed to moisture and heavy use. The addition of vanadium in VG10 steel also contributes to its high hardness and toughness.

Properties

VG10 steel has several properties that make it an excellent choice for knife-making and other applications. Some of its properties include:

• High hardness: VG10 steel is typically hardened to about 60-61 HRC (the wider VG10 range runs 58-61 depending on heat treatment). This means it can hold a sharp edge for a long time.
• Excellent edge retention: Due to its high hardness and fine-grained structure, VG10 steel has excellent edge retention, making it ideal for knives.
• Corrosion-resistant: VG10 steel is highly resistant to corrosion, which makes it ideal for use in environments with high humidity or exposure to saltwater.
• Toughness: VG10 steel is tough, which means it can withstand heavy use and abuse without chipping or breaking.
• Wear resistance: VG10 steel has excellent wear resistance, which means it can withstand repeated use without showing signs of wear or fatigue.

Uses of VG10 Steel

VG10 steel is primarily used to produce high-end knives, including chef's, hunting, and pocket knives. However, it is also used in other applications where high-quality, durable steel is required, such as:

• Scissors
• Surgical instruments
• Tools
• Bearings
• Valve components

Care and Maintenance of VG10 Steel

Proper care and maintenance are essential to ensure the longevity of VG10 steel knives and other products. Here are some tips on how to care for and maintain VG10 steel:

Cleaning

Always clean your VG10 steel knife after each use to prevent the buildup of dirt, grime, and moisture, which can lead to corrosion and dullness. Here's how to clean a VG10 steel knife:

1. Rinse the knife blade under running water to remove any food particles or debris.
2. Use a soft-bristled brush to gently scrub the blade, taking care not to scratch the surface.
3. Dry the blade thoroughly with a soft, clean cloth or towel.
4. Apply a few drops of oil (such as mineral oil or food-grade oil) to the blade to protect it from moisture and prevent corrosion.
5. Store the knife in a dry, cool place, away from moisture and humidity.

Sharpening

VG10 steel knives have a high level of hardness, which means they can hold a sharp edge for a long time. However, they will eventually become dull and need to be sharpened. Here's how to sharpen a VG10 steel knife:

1. Use a sharpening stone or honing steel to sharpen the blade. Make sure to follow the manufacturer's instructions for the specific tool you are using.
2. Hold the knife at about 15 degrees to the stone — roughly a 30-degree edge once both sides are done — and work the blade along the sharpening surface. Our guide to the correct Japanese knife sharpening angle explains why a harder Japanese blade is taken finer than a Western one.
3. Repeat this process on the other side of the blade to maintain an even edge.
4. Use a leather strop to polish the blade and remove any burrs or rough edges.

Storage

When storing a VG10 steel knife, it's essential to take certain precautions to prevent damage and ensure its longevity. Here are some tips for keeping VG10 steel knives:

• Store the knife in a dry, cool place, away from moisture and humidity.
• Use a knife block, magnetic knife holder, or sheath to protect the blade from damage.
• Avoid storing the knife in a drawer with other knives or metal objects that can scratch the blade.
• Wrap the blade in a soft cloth or paper to prevent dust and dirt from accumulating on the surface.

The History and Origins of VG10 Steel

VG10 steel was first developed by Takefu Special Steel Company in Japan in the 1970s. The company was looking for a steel that would be suitable for use in high-end knives and other cutting tools, and began experimenting with various combinations of elements to create a steel with the desired properties.

The resulting steel, which was given the name VG10, quickly gained popularity among knife makers and enthusiasts for its excellent properties, including high hardness, excellent edge retention, corrosion resistance, toughness, and wear resistance. The name "VG" stands for "V Gold", a Takefu product designation — the V is for the vanadium in the recipe, though VG10 carries only a modest 0.15-0.50% of it. The cobalt is what really sets VG10 apart from ordinary stainless.

Over time, VG10 steel has continued to evolve and improve. In the years following its development, other steel manufacturers in Japan began creating their own versions of VG10 steel, with slight variations in composition and processing methods. This led to the development of new and improved VG10 steels with even better properties and performance.

Today, VG10 steel is widely recognised as one of the best steels for use in high-end knives and other cutting tools. Its unique properties make it a popular choice among knife makers and enthusiasts, and its history and origins are an important part of its legacy.

Comparing VG10 Steel to Other High-End Knife Steels

VG10 steel is a high-end stainless steel that is known for its excellent properties, including high hardness, excellent edge retention, corrosion resistance, toughness, and wear resistance. While VG10 steel is a popular choice among knife makers and enthusiasts, it is just one of many high-end steels used in knife-making. Here are some other high-end knife steels and how they compare to VG10 steel:

1. S30V Steel: S30V steel is a high-performance stainless steel that is known for its excellent edge retention, toughness, and corrosion resistance. It is similar to VG10 in many ways, but carries noticeably more carbon and far more vanadium — around 4% against VG10's 0.15-0.50% — which is where its extra edge retention comes from. S30V steel is a popular choice for high-end knives and is often used in outdoor and survival knives.

2. ZDP-189 Steel: ZDP-189 steel is a high-performance powder metallurgy steel that is known for its incredible edge retention and hardness. It contains a high amount of carbon and chromium, which gives it its superior edge retention properties. ZDP-189 steel is one of the hardest and most wear-resistant steels used in knife-making and is often used in high-end kitchen knives.

3. M390 Steel: M390 steel is a high-performance stainless steel that is known for its excellent edge retention, toughness, and corrosion resistance. It contains a high amount of chromium, molybdenum, and vanadium, which gives it its superior properties. M390 steel is a popular choice for high-end folding knives and is often used in custom knives.

While each of these high-end steels has its own unique properties and benefits, VG10 steel is a popular choice for its excellent combination of properties, high durability, and reasonable cost. When comparing VG10 steel to other high-end knife steels, it's important to consider the specific use case and requirements of the knife to determine which steel is the best fit. For the wider picture, our plain-English guide to which steel is best for kitchen knives sets these grades side by side with the everyday stainless found in most kitchens.

Benefit	VG10	S30V and ZDP-189
Corrosion resistance	Excellent	Good
Edge retention	Excellent	Excellent
Toughness	Excellent	Good
Wear resistance	Excellent	Good (S30V), Excellent (ZDP-189)
Ease of Sharpening	Good	Good (S30V), Poor (ZDP-189)

This table compares the benefits of VG10 steel to both S30V and ZDP-189 steels. VG10 steel has excellent corrosion resistance, edge retention, toughness, and wear resistance. It is also easier to sharpen than ZDP-189 steel. While S30V and ZDP-189 steels have their own unique benefits, they tend to be more difficult to sharpen and can be more expensive than VG10 steel.

How VG10 Steel Is Made

Unlike some exotic knife steels, VG10 is not a powder-metallurgy steel. It is a conventionally produced ingot steel: Takefu Special Steel in Japan melts the precise recipe of iron, carbon, chromium, cobalt, molybdenum and vanadium in a furnace, casts it, and then hot-forges and rolls it down to blade stock.

What gives VG10 its fine, uniform grain is careful control of that melt plus the forging and heat treatment that follow — not the sintering of a metal powder. In many Damascus knives the VG10 core is also forge-welded between softer stainless outer layers, which is what creates the wavy pattern you see on the blade.

For contrast, some of the rival steels mentioned above — such as ZDP-189 and S30V — are true powder-metallurgy steels, made by pressing and sintering a fine metal powder. VG10 reaches its balance of edge retention, toughness and corrosion resistance by conventional means, which also helps keep it more affordable and easier to sharpen.

The Importance of Hardness Testing for VG10 Steel

Hardness testing is an important aspect of quality control for VG10 steel and other types of steel used in knife making. It is used to measure the steel's resistance to penetration or indentation, and is typically measured using the Rockwell hardness scale.

The hardness of VG10 steel is a crucial factor in determining its performance as a knife blade. A blade that is too soft may be prone to dulling quickly, while a blade that is too hard may be brittle and prone to chipping or cracking. The ideal hardness for VG10 steel depends on the intended use of the knife, but for kitchen knives it typically lands at about 60-61 HRC, within a wider VG10 range of 58-61.

In addition to the impact on knife performance, the hardness of VG10 steel can also have an impact on its manufacturability. Steel that is too hard may be difficult to shape and work with during the manufacturing process, which can increase the cost and time required to produce knives and other products made with this steel.

Hardness testing is typically conducted using a specialised machine called a Rockwell hardness tester, which measures the depth of penetration of a diamond or tungsten carbide ball into the surface of the steel. This measurement is then used to calculate the steel's hardness value on the Rockwell scale.

Looking to invest? See our guide to the best premium Japanese-steel knives.

Frequently Asked Questions about VG10 Steel

What does VG10 steel mean?

VG10 stands for V Gold 10, a type of high-quality stainless steel produced in Japan by Takefu Special Steel. It contains carbon, chromium, cobalt, manganese, molybdenum and vanadium, giving it a keen edge and good corrosion resistance.

What are the benefits of using VG10 steel?

VG10 steel offers high hardness (about 60-61 HRC), excellent edge retention, corrosion resistance, toughness and wear resistance. These properties make it an excellent choice for premium kitchen knives.

What are some common uses of VG10 steel?

VG10 is used mainly for high-end kitchen and pocket knives, and also for scissors, surgical instruments and other tools where a durable, corrosion-resistant edge is needed.

How do you care for and maintain VG10 steel?

Hand-wash and dry a VG10 knife after each use, sharpen it on a whetstone when it dulls, and store it safely in a block, on a magnetic rack or in a sheath. A little oil on the blade helps prevent spotting.

Is VG10 steel expensive?

VG10 is a premium steel, so it usually costs more than basic stainless. However, it is more affordable than many exotic powder-metallurgy steels while still offering excellent performance, which is why it is popular for kitchen knives.

What is the difference between VG10 and other steels?

Compared with steels like 440C and AUS-8, VG10 has more chromium and molybdenum plus added cobalt and vanadium, giving better edge retention and corrosion resistance. It is easier to sharpen than very hard powder steels like ZDP-189.

Conclusion

VG10 steel is a high-quality steel that has gained popularity among knife makers and enthusiasts due to its excellent properties, including high hardness, excellent edge retention, corrosion resistance, toughness, and wear resistance. The steel is used in the production of various high-end knives and is also used in other applications where high-quality, durable steel is required. Proper care and maintenance are essential to ensure the longevity of VG10 steel knives and other products. Following the tips outlined in this guide, you can ensure that your VG10 steel products remain sharp, durable, and corrosion-resistant for years to come.