Is VG-10 bad? #shorts

Do you have any VG-10 knives? But more specifically do you have more than one VG-10 knife from different smiths? I do and its a WORLD of difference between the two! Let us know your experience in the comments!

[krivokoraivan]

As an owner of Spyderco Delica with VG-10 blade I absolutely agree - this is a great steel. Not perfect, not premium powder steel, but it's easier to sharpen and it's cheaper.

[jensebu]

Bought a VG10 Damaskus from Japan last year. Great Bunka! Nothing to complain there

[paweel]

I love my VG10 Masutani Nakiri with blue handle <3

[emieloss]

Agreed! Was very pleasently surprised when I got my Nigara Hamono VG10. It's a lot better than my Tojirio DP VG10 and that one again is a lot better than some cheaper china made vg10 knives I own.

[airpaprika]

I used to be a steel snob. Not anymore. The type of steel used for the blade is the least important aspect of a knife. Geometry of the blade, heat treatment, toughness, sharpenability and ergonomy are all more important. What I like about VG-10 is the sharpenability. It sharpens easier than German cutlery staple - 1.4116. VG-10 is more than fine steel for every imaginable kitchen job.

[camorakidd_edc]

Actually, in controlled Catra cut tests, where blanks are sharpened to a 15° angle with a 400 grit stone, VG-10 at 61.5 hrc had significantly more edge retention than Aogami Super at 65 hrc.

That is obviously a different cutting medium and in the kitchen it seems like hardness and edge stability are king, but it is an indicator, that properly hardened VG-10 is really not that bad.

Says me, that just bought a Nigara AS over Nigara VG-10 lol

[djarcsine]

I have five VG10 knives. I constantly see internet know it alls trashing it, especially Shun and Miyabi.

Both of them, and Tojiro as well, make great products, that unfortunately due to wide distribution and relative affordability, get bought by people who will use them for dumb stuff. It's certainly better than 1.4116 or AUS8.

[KompletterGeist]

Honestly, the steel type is probably not even that good of an indicator, because the composition means nothing with improper heat treatment. Geometry and a properly stropped edge play an equally important role to performance and edge retention, if not moreso than the steel

[Xarx]

I think especially as someone new to knives, with an unsure feeling which shape/weight/handle/... you prefer VG10 is a good start. You get something decent, but it won't be too expensive either.

[alexanderlavoie]

Spyderco's VG-10 I have always thought was great.

[perpetualconfusion]

Vg-10 is a really solid steel for the price

[bornonthebattlefront]

VG10, AUS10 and D2 are all great high carbon stainless steels

10Cr15CoMoV is also good, not as good, but it is a budget friendly steel that, for most people, would be perfectly acceptable

But if you have to choose, get the VG-10 or AUS10 or D2

[Corn_lover_]

This looks like awesome a high quality video 🙂👍

[truthreignsforever]

Would anyone please comment on Lewis Clarke VG10 steel?

[ryanle]

I have a sakimaru 300mm made of vg10 and while it is a real PITA to sharpen, its an excellent cutting blade. I have not had a good time with VG7 steel which is what i use to cut rolls. VG7 is great when it's great, but my amateur ass has a hard time knocking the burr off even with a strop. Edge will last long if I can somehow sharpen it perfectly, if its not 100% it wont last.

[kevinmc]

It's very similar to 440C, it has only a fraction of the toughness and only slightly higher wear-resistance than the other family of stainless that includes 420HC and 14C28N. In other words there is no reason not to use those instead.

[sonkekoster]

Hi Gage VG10 is a good steel - even from a japanese factory. I have to knives from Haiko (Chroma), a gyuto and a petty in VG10 with damascus cladding. They are my first japanese knives and I have them for over 20 years! The never chipped and are still intact and shiny. I hope you have no further questions. I also own a Sukenari Honkasumi VG10 Kiritsuke (single bevel). This is really a blast. And shows - it all depends on the maker! But the fake chinese crap VG10 is a problem....

[Laurarium]

vg10 is not tough at all. when people talk about outdated high carbide steels, they often use excuses such as it is tough, no they aren’t.
And by the way, abrasion resistance is not important for kitchen knives.

[Lycheese]

Seisuke hamono - japan sukiji -seisuke knife

[elmer]

Yes like suncraft swirl and yaxell zen both with vg-10 and are very beautiful knives used by meny grate chefs and in the other spectra we have ikea damascus knife also with vg-10 and are a terrible knife