VG-10 is one of the most popular steels used for knives worldwide. This Japanese stainless steel was developed in the 1970s by the Takefu Special Steel Co. Ltd. At the time, VG-10 was one of the first steels specifically designed for the production of high-quality kitchen knives.
One of the main advantages of VG-10 steel is its high hardness. VG-10 steel has a hardness ranging from 58 to 62 HRC, making knives made from this steel quite strong and resistant to wear. Knives made from VG-10 steel typically have long, sharp edges that retain their sharpness for a long time. This makes such knives ideal for cutting meat, fish, vegetables, and fruits.
VG-10 also has good corrosion resistance. It contains a high level of chromium (14-16%), which makes it resistant to rust and acids. This is especially important for knives that may be susceptible to corrosion in high-humidity conditions or when used with acidic products, such as lemon juice or vinegar.
In addition, VG-10 steel is characterized by high density, which makes knives made from this steel lightweight and easy to use. It also has high elastic strength and good resistance to impact loads.
Despite all its advantages, VG-10 steel can be more expensive than other types of steel used for knives. However, its high quality and performance make it a popular choice for knife makers and users alike.
