VG-10 (V-Gold 10, VG10) Stainless Steel

VG-10 is a high-carbon corrosion-resistant stainless steel alloyed with cobalt and molybdenum. Specially developed by Takefu Special Steel Co., Ltd. (Japan) for the needs of the knife industry and is one of the best steels for making knives. It has a hardness of up to 60 HRC, in some cases up to 62 HRC.

VG10 steel (V-Gold 10, VG-10 - short for V-Gold No. 10) was developed by the Japanese company Takefu Special Steel Co, Ltd. back in the 20th century. It is very popular among knife makers all over the world. It is resistant to corrosion. It retains its edge sharpness well and for a long time. It has optimal ratios between hardness and viscosity, sharpening retention and ease of sharpening, corrosion resistance and cutting properties.

The designations VG10 and VG-10 are used in the name of the steel. The steel is quite sensitive to flaws and non-compliance with the stages and modes of heat treatment, which in different cases can manifest itself in completely different ways - from difficult to remove scoring during sharpening to brittleness and chipping of the cutting edge.

Similar analogues: 10Cr15CoMoV.

Chemical composition

The steel is alloyed with cobalt and molybdenum. The addition of 15% Cr, 1% Mo and 1.5% Co makes the matrix stronger and prevents the precipitation of carbides. By adding V, the structure becomes thinner. The combination of Cr, Mo and V forms many hard carbides, thereby increasing the resistance.

The toughness of this steel is sufficient to keep the cutting edge even when hardened to a hardness of 60-62 HRC, while the steel is not brittle. A distinctive feature of VG-10 is the use of cobalt in the alloy - this expensive and rare alloying additive in steels makes the steel harder and tougher.

In terms of its chemical composition, VG-10 stainless steel occupies an intermediate position between ATS-34 and ATS-55 (these steel grades are considered to be among the best knife steels).

Why is VG-10 so special?

• High hardness: VG-10 typically has a hardness of 58-62 on the Rockwell scale, which ensures knives stay sharp for a long time and are resistant to wear.
• Excellent edge retention: due to the high carbon content, VG-10 knives stay sharp longer, even with intensive use.
• Good corrosion resistance: despite the high carbon content, VG-10 has sufficient corrosion resistance, which makes it universal for various types of work.
• Excellent strength: cobalt alloying gives the steel additional strength, preventing chipping and cracking.
• Good toughness: despite its high hardness, VG-10 has sufficient toughness, which makes it less prone to brittleness.

The steel has good machinability and is easy to sharpen. VG10 brings out the second hardening during high-temperature tempering, so it is also suitable for blades that require surface treatment up to about 450 ℃. Due to its excellent corrosion resistance and sharpness, the steel works well in a wide range of applications, including kitchen knives, general-purpose knives and machine blades.