VG1 Steel vs VG10: Which Japanese Knife Steel Performs Better?

Which is better: VG1 steel vs VG10? Both steels come from Takefu Special Steel in Japan, but perform differently in real kitchens. VG1 steel offers solid sharpness and durability at an affordable price, while VG10 steel adds more corrosion resistance and edge retention for professional use. 

If you want to know which steel fits your cooking style and budget, keep reading. We’ll break down every key difference.

1. Quick Comparison Table: VG1 vs VG10 Steel

Below is a quick side-by-side comparison of VG1 and VG10 steel, focusing on key properties like composition, hardness, edge retention, corrosion resistance, and sharpening ease. 

This comparison will help you better understand how these two steels differ in terms of performance and suitability for different kitchen tasks.

This comparison highlights how VG1 provides a balance between performance and affordability, while VG10 offers a more refined, premium experience with longer-lasting sharpness and higher corrosion resistance. The next sections will dive deeper into how each steel performs in everyday kitchen use.

2. What is VG1 Steel?

VG1 steel is a stainless steel developed by Takefu Special Steel Co. in Japan. It was introduced as a reliable and cost-effective material for kitchen knives and cutting tools. VG1 focuses on delivering a good balance of hardness, toughness, and corrosion resistance without driving up manufacturing costs.

Composition and properties:

• Carbon: around 0.9% for hardness and edge retention.
• Chromium: around 14% for corrosion resistance.
• Molybdenum and Vanadium: for added strength and fine edge stability.

VG1 has a hardness range of 58–61 HRC, making it tough enough for kitchen work while still being easy to sharpen. It performs well in everyday knives, offering dependable sharpness and a smooth cutting feel. Many affordable Japanese knives use VG1 because it provides solid performance at a reasonable price.

Pros:

• Tough and durable for daily kitchen use.
• Easy to sharpen on whetstones.
• Good balance between cost and performance.

Cons:

• Slightly lower corrosion resistance than VG10.
• Edge retention is shorter under heavy use.

Overall, VG1 suits home cooks and entry-level professionals who want a strong, easy-to-maintain knife. The next section will look at VG10 steel, an advanced version with enhanced corrosion resistance and longer edge life

3. What is VG10 Steel?

VG10 steel is another creation from Takefu Special Steel Co., designed as an upgrade to VG1. The “VG” stands for “V Gold,” and VG10 is often called the “gold standard” of Japanese stainless steels. It’s widely used in professional chef knives for its exceptional hardness, edge life, and rust resistance.

Composition and properties:

• Carbon: ~1.0% for edge sharpness and retention.
• Chromium: ~15% for strong corrosion protection.
• Molybdenum and Vanadium: for edge toughness and smooth sharpening.
• Cobalt: stabilizes the grain structure, increasing strength and durability.

With a hardness of 59–61 HRC, VG10 holds a sharper edge longer than VG1 while resisting chips and corrosion. It performs best in high-end chef knives, offering precise, consistent cuts even after long hours of prep.

Pros:

• Excellent edge retention and corrosion resistance.
• Smooth cutting feel and long-lasting sharpness.
• Favored by professionals for reliability and balance.

Cons:

• Slightly harder to sharpen than VG1.
• Higher cost due to premium composition.

In short, VG10 is ideal for professional chefs and serious home cooks who value sharpness and durability. The following section compares VG1 and VG10 directly to help you decide which fits your cooking style.

4. Detailed Comparison: VG1 vs VG10 Steel

Both VG1 and VG10 steels perform exceptionally well in kitchen knives, but they differ in sharpness, maintenance, and durability. Below is a clear, point-by-point comparison to help you see how each behaves in real kitchen conditions.

4.1. Sharpness and Cutting Feel

Sharpness defines how easily a knife glides through food and how long it keeps that edge. Both steels take a fine edge, but the feel and sharpness longevity differ slightly.

VG1 Steel

• VG1 can take a sharp edge easily due to its moderate hardness (58–61 HRC).
• It provides a clean, controlled cutting experience, especially for tasks like chopping vegetables or slicing meat.
• Because the steel is slightly softer than VG10, it’s easier to re-sharpen at home using a whetstone.
• Many users describe VG1 knives as having a “forgiving” edge, sharp enough for daily work but not so brittle that it chips easily.

VG10 Steel

• VG10 takes sharpness to the next level. Its fine-grain structure allows it to be honed to an extremely fine edge, perfect for precision cuts.
• The higher carbon (1.0%) and cobalt content help the blade maintain this edge longer.
• Professional chefs appreciate VG10’s smooth, almost frictionless glide through ingredients like fish or delicate herbs.
• However, the increased hardness (59–61 HRC) means sharpening takes more time and skill.

If you prefer a knife that’s easy to maintain and sharpen regularly, VG1 is a good match. For those seeking the cleanest, most precise slicing experience with longer-lasting sharpness, VG10 stands ahead.

4.2. Edge Retention

Edge retention measures how long a knife stays sharp between sharpening sessions. Here’s how VG1 and VG10 differ in long-term edge life.

VG1 Steel

• VG1 offers solid edge retention for everyday kitchen use.
• Under typical home cooking conditions, it holds sharpness for several weeks before needing touch-ups.
• The lower carbon content makes it less prone to brittleness, but the edge will gradually round off faster than VG10 with heavy use.

VG10 Steel

• VG10 excels in this category. The addition of cobalt strengthens the microstructure, improving edge stability during long prep sessions.
• Even after repeated slicing of tough ingredients like carrots or meat with sinew, VG10 blades tend to stay noticeably sharper longer.
• Many chefs report VG10 knives maintaining peak sharpness up to twice as long as VG1 under similar use.

Tip: For cooks who want fewer sharpening sessions and sustained performance over long shifts, VG10 wins clearly in edge retention. VG1 is more than capable for home kitchens, but it needs sharpening more often.

4.3. Toughness and Durability

Toughness shows how well a blade resists chipping and cracking under stress. Both steels perform well, but their hardness levels make them behave differently.

VG1 Steel

• VG1 offers a slightly softer and tougher blade compared to VG10.
• This makes it more resistant to small chips when cutting through denser ingredients or accidentally hitting bones.
• It performs well for cooks who prioritize durability over extreme sharpness.

VG10 Steel

• VG10 is harder, meaning it can hold a finer edge but is slightly less forgiving under stress.
• When used correctly on cutting boards (not glass or ceramic), it remains highly durable.
  In professional kitchens where precision trumps force, VG10 performs flawlessly.

Tip: If you want a blade that can take more rough use without worry, VG1 offers better toughness. For refined cutting tasks where control and precision matter more, VG10 is the better performer.

4.4. Corrosion and Stain Resistance

A kitchen knife is always exposed to moisture, so corrosion resistance plays a major role in performance and maintenance effort.

VG1 Steel

• With about 14% chromium, VG1 resists rust fairly well, but it can show minor staining if left wet for long periods.
• In humid kitchens or when exposed to acidic foods like tomatoes or citrus, VG1 requires quick washing and drying.

VG10 Steel

• VG10’s 15% chromium content, along with molybdenum and vanadium, gives it excellent corrosion resistance.
• Even with frequent washing and long hours of prep, VG10 blades stay bright and clean.
• Many chefs describe VG10 knives as “low-maintenance” because they don’t require oiling or special care.

Tip: For cooks who value convenience, VG10 offers superior protection against rust and discoloration. VG1 is fine for most environments but demands slightly more attention after washing.

4.5. Ease of Sharpening

Sharpening determines how easily you can restore a knife’s edge once it dulls. This is where the two steels separate by hardness and user skill.

VG1 Steel

• VG1’s moderate hardness allows it to be sharpened quickly, even by home users.
• It responds well to standard whetstones, making maintenance simple.
• For beginners, VG1 offers a good balance between sharpness and effort.

VG10 Steel

• VG10 is harder and denser, so it requires more precise technique and a higher-quality whetstone.
• Once sharpened, the edge lasts significantly longer, reducing the frequency of honing.
• Professional sharpeners and experienced users find VG10 rewarding because it holds such a fine edge.

Tip: If you sharpen knives yourself, VG1 will save you time and effort. If you prefer longer intervals between sharpening and are confident in your skills, VG10 provides lasting sharpness.

5. VG1 vs VG10: Which Steel Should You Choose?

Both VG1 and VG10 are reliable Japanese steels, but each fits a different type of cook and kitchen routine. The best choice depends on how often you cook, how you sharpen, and how much care you want to give your knives. The table below shows who benefits most from each steel.

Decision-Making Checklist
Before deciding between VG1 steel vs VG10 steel, consider the following:

• Do you value easy sharpening and low cost? => Choose VG1 steel.
• Do you want maximum sharpness and long edge life? => Go with VG10 steel.
• Are you new to Japanese knives? => Start with VG1 steel, it’s more forgiving.
• Do you sharpen infrequently or prefer minimal upkeep? => Pick VG10 steel.
• Are you a professional who works long hours in the kitchen? => VG10 will serve you best.

This quick guide ties knife performance to real-world kitchen needs, helping you choose confidently between VG1 and VG10.

Final Words

VG1 steel vs VG10 deliver reliable performance, but they serve different cooks. VG1 steel gives great value and is easier to sharpen for home users. VG10 steel stays sharper longer and resists rust better, making it ideal for chefs who work long hours in the kitchen. Your choice depends on how you cook and how much maintenance you prefer. Explore both steels in Lewis Knife’s Japanese collection to find the blade that matches your skill and style.