VG10 steel is a designation used for a very particular species of alloyed stainless steel globally used in making knife blades. The G that stands for ‘Gold’ symbolizes the ‘Gold Standard’ or the parameters that such stainless steel is expected to achieve.
Originally developed by Takefu Special Steels company in Japan, is in extensive use of this steel in all sorts of kitchen and pocket knives. It has has hardness of 56 – 60 HRC.
Example products made from it: KYOKU Daimyo Series – Boning Knife 7″ – Japanese VG10 Steel Core Forged Damascus Blade, FAMCÜTE 8 Inch Professional Japanese Chef Knife, Latim’s Professional Chef Knife 8 inch.
V-10 Steel – Chemical Composition
What makes VG 10 steel one of a kind in its category is that an array of metal elements mix makes it extremely robust alloy stainless steel. It is surely one great reason why the VG 10 has been a hallmark to millions of chefs and knife buyers across the world
1.5% Carbon: used to enhance its hardness and wear resistive capability.
15.5% Chromium: It contributes to the sharpness, resilience strength, and resistance to all possible corrosion and deterioration.
0.5% Manganese: Adds to resilience and brittleness.
0.03% Phosphorus: Contributes to strength.
1.2% Molybdenum: Apart from adding to vigor, helps make the tool easier to work with.
0.3% Vanadium: Contributes to abrasion resistance and solidity.
1.5% Cobalt: Enhances the effectiveness of all the above chemical compounds.
It is similar to 154CM
V-10 Steel Properties
Precisely, VG-10 is acknowledged to provide a fairly well-formed steel profile. With high edge retention capability, hardness, toughness, rust resistance, and sharpening ease, once bought you can use these steel knives through generations.
Amidst the most vital characteristics expected from a quality knife is its prowess to retain an intense edge. And perhaps it is one of the primary reasons why more and more people love using VG 10 stainless steel. The mixture of carbon, chromium, molybdenum, and cobalt adds an amazing edge retention power that knives need while making it fairly easy to sharpen and uphold its corrosion resistance. The unique property makes V10 steel so demanding to make kitchen knives, survival knives, and pocket knives over the decades.
Hardness is another most vital attribute that determines the wear resistance capability of the steel and its potency to uphold its sharpness when used on daily basis. The heating of vanadium oxide with carbon content converts into vanadium carbides making its extremely tough elements within steel to hold its sharpness. Equally, carbon content added with cobalt helps V10 achieve the desired level of solidity that kitchen knives should have. The standard of VG 10 steel ranges between 56 and 60 HRC.
Although the terms hardness and toughness are often used interchangeably, they differ when it comes to the metal world. Thus, while the hardness of VG 10 steel demonstrates its ability to without its evenness against friction, toughness boasts the degree of the steel’s ability to resist the lateral forces when applies which may fracture the knife blade. With a hardness as high as 60HRC, VG-10 steel is reasonably brittle and works effectively while maintaining its toughness at a higher hardness level. Compare to SG2.
Compounded with a 15.5% chromium element and auxiliary cobalt constitute the exemplifying carbon stainless steel boasts its high capability to resist corrosion which is most common during copping, peeling, and other kitchen uses. Never worry if you are located in a humid climate or your hotel business sits on the beach of the sea where the salty weather leads to fast corrosion so long you are equipped with VG 10 steel knife blades.
The vigorous chemical properties of the VG 10 contribute to its hardness, toughness, and strength without compromising on the ability to the sharpening of the knife blade. The substrate is fairly easy to sharpen whilst its wear resistance and hardness hold its sharpness for a prolonged period.
You can find them selling in different popular brands all over the world and most demanding in commercial kitchens or restaurants.