VG-1 steel is a high-quality stainless steel that performs well in daily use. It offers a practical balance of durability and cutting ability. Therefore, VG-1 steel knife is a favorite among home cooks and chefs alike.
What Is VG-1 Steel?
VG-1 steel, also known as V Gold 1, is a high-carbon stainless steel developed by Takefu Special Steel Co., Ltd. This steel is widely used in kitchen knives, food-processing tools, and professional scissors. This alloy is known for forming molybdenum-chromium carbides during forging, which improves both wear resistance and corrosion resistance. With hardness typically between 58 and 61 HRC, VG-1 offers the real foundations of stainless steel cutlery, good edge retention, toughness, and rust protection, without the need for complex maintenance.
Here’s what goes into VG-1 steel:
- Carbon: 0.95–1.05 percent for edge strength
- Chromium: 13.0–15.0 percent to reduce rust
- Molybdenum: 0.2–0.4 percent for durability
- Nickel: Less than 0.25 percent
This steel gives a crisp edge that lasts longer than softer stainless types. It’s also less reactive than carbon steels, so it doesn’t need to be oiled or dried obsessively.
Why Cooks Like the Feel of VG-1 Steel Knife?
In our experience and from our customers, VG-1 knives handle well in raw food preparation. It gives a clean feel when slicing through meats or breaking down vegetables. Moreover, VG-1 knives sharpen easily and hold their edge through repeated use, which helps to avoid constant upkeep.
Here’s why VG-1 knives are special:
- Edge retention: Solid for stainless, no need to be sharpened often
- Sharpness: Takes a fine edge and responds well to whetstones
- Corrosion resistance: Stainless cladding helps reduce the risk of rust
- Comfort level: Forgiving steel, suitable for those new to Japanese knives
Cleaning tips: You still need to rinse and dry them after use, but they won’t rust as easily as pure carbon steel.
VG-1 Steel vs Other Knife Steels
When choosing a knife, steel type directly affects sharpness, durability, and ease of care. Here's how VG-1 steel holds up against some of the most commonly used stainless steels in kitchen knives.
VG-1 vs VG-10
VG-10 adds vanadium and has higher nickel content, which makes it tougher in some cases. But VG-1 is easier to sharpen and gives a cleaner edge with less chipping for most users.
VG-1 vs AUS-8
AUS-8 is softer and more rust resistant, but it doesn’t stay sharp as long. VG-1 is better for users who value edge retention and cutting precision.
Overall, VG-1 steel strikes a reliable balance of sharpness, strength, and ease of care—making it a trusted choice for both everyday cooks and seasoned chefs.
