VG10 steel is the highest steel material in stainless steel
VG10 steel is a type of stainless steel material developed by Takefu Special Steel Co., Ltd. Known as high-grade stainless steel, it is often called the highest peak among kitchen knives. VG10 steel is hard to rust among stainless steels and has the highest sharpness. It is the core steel material of a Damascus kitchen knife which is gaining more and more enthusiasm all over the world. This material is recommended for those who want a sharp knife.
It is often seen that stainless steel is inferior in sharpness to steel, but VG10 is specially made for sharpness, so it can be used without much difference.
We will take a closer look at the features of V-Kin No. 10.
Features seen from the ingredients contained in VG10 steel
First, please take a look at the main ingredients of VG10 STEEL.
- C (carbon)
- Cr (chrome)
- Mo (molybdenum)
- V (vanadium)
- Co (cobalt)
Since it contains a lot of carbon, it has high hardness and sharpness.
VG10 steel contains a lot of carbon.
In addition to No. 10, there are standards such as No. 1, No. 2, No. 5, etc., but among them, No. 10 contains a particularly large amount of carbon.
The more carbon you have, the harder the knife will be, which means that it will be sharper.
Since it has high wear resistance, it can be expected to have a long-lasting sharpness. It is also recommended for people who have trouble sharpening.
Please keep in mind that the basic specifications of stainless steel can be determined by first paying attention to the carbon content.
However, hard steel means that it has low toughness, which will be a little difficult to sharpen.
We have other articles to guide how to sharpen a kitchen knife and What is the proper gesture to sharpen a chef knife?
Chromium, molybdenum and vanadium make it even harder
Chromium, molybdenum, and vanadium are also some of the ingredients that increase the hardness of kitchen knives.
In other words, VG10 steel knife is a stainless steel knife that is particular about sharpness and its durability.
Many people think that stainless steel is inferior in sharpness to steel, but you can experience the performance that is not inferior to VG10 steel.
Cobalt coating to prevent decarburization
Finally, cobalt, which is a rare metal.
It seems that this is coated to prevent decarburization (a phenomenon in which carbon is lost when heating steel).
It means that it brings out the characteristics of the ingredients introduced above to the maximum.
You often see “cobalt alloy steel” when choosing a kitchen knife, but the kitchen knife is often sharp and has excellent wear resistance.
It is difficult because each manufacturer that handles kitchen knives calls it variously, but the characteristics become clear by chewing the ingredients.
Conclusion: A VG10 steel kitchen knife has both sharpness and resistance to rust.
VG 10 steel is a steel material that has both sharpness and resistance to rust.
Many people buy stainless steel knives instead of steel because it is troublesome to maintain. Recently, for the sharpness of VG10 stainless steel, the number of people buying Damascus kitchen knife grows up quickly.
The sharpness lasts for a long time, so it is recommended for people who usually do not sharpen knives.
For everyday using stainless steel kitchen knives, Santoku knives and chef’s knives are good choices.
When it comes to sharpening knives, it is recommended that you have a rough grind, a medium grind, and a finishing grind.
