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VG-10(Takefu) - High-end stainless steel. VG-10 takes a very good edge and holds it well. Very popular with Japanese kitchen knife makers and with knife makers in general. Typically it is around 60-61 HRC, although some makers take it to 62HRC. Popular choice for kitchen knives, folders, fixed blades, etc. Good edge holding and stain resistance. Works well with high polished, acute edge, but depending in the application acute edge part may need revision. As in, if you plan to use the fixed blade for chopping would be better to beef up that edge a bit.
Manufacturing Technology - Ingot
Country - Japan(JP)
- Takefu VG-10 and equivalent steel knives reviews
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- VG-10 steel - Miyabi 34541-090 Kudamono knife review
- VG-10 steel - Shun DM0712 Chinese Chefs knife review
- VG-10 steel - Shun DM706 Classic Chefs knife review
- VG-10 steel - Shun DM0700 Classic Paring knife review
- VG-10 steel - Shun DM0716 Classic Paring knife review
- VG-10 steel - Shun DM0718 Classic Santoku knife review
- VG-10 steel - Shun DM0702 Classic Utility knife review
- VG-10 steel - Spyderco C180GP Tatanka knife review
- VG-10 steel - Tojiro F-809 DP Gyuto knife review
- VG-10 steel - Tojiro F-807 DP Gyuto knife review
- VG-10 steel - Tojiro 150mm Flash - Gyuto knife review
- VG-10 steel - Tojiro 100mm Flash - Paring knife review
- VG-10 steel - Tojiro 175mm Flash - Santoku knife review
Known Aliases:
Takefu - VG10, Takefu - CMV60, Takefu - V-Kin-10
- Standard Specs
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