VG10 vs AUS-10 Steel: Which Japanese Knife Steel Is Best?

Jump to

Updated June 2026 · 7 min read · UK Japanese knife specialists

VG10 and AUS-10 are the two stainless steels you will run into most often when you shop for a Japanese kitchen knife. They sit close together on paper, and a well-made knife in either steel will outperform most high-street brands. But they are not identical, and the difference decides how sharp your knife gets, how long it stays that way, and how much care it asks of you in return.

Here is the short version. VG10 holds a keener edge for longer and resists rust slightly better, which makes it the choice for keen cooks who want maximum performance. AUS-10 is a touch tougher and more forgiving, so it is the easier steel to live with day to day — and it usually costs a little less. Both are used throughout our Damascus knife range.

What VG10 and AUS-10 actually are

Both are high-carbon stainless steels developed in Japan specifically for blades — the "stainless" part means they contain enough chromium (around 13–15%) to resist rust far better than traditional carbon steel, while the high carbon content lets them be hardened for a fine, lasting edge.

VG10 is made by Takefu Special Steel in Japan. Alongside roughly 1% carbon and about 15% chromium, it adds molybdenum, a little vanadium, and — crucially — cobalt. That cobalt lets it be hardened to around 60–61 HRC on the Rockwell hardness scale while keeping a fine grain, which is why VG10 is famous for taking and holding a very sharp edge.

AUS-10 is made by Aichi Steel in Japan. It carries a similarly high carbon content but no cobalt, leaning instead on extra manganese, nickel and vanadium. It is typically hardened to around 59–60 HRC — a hair softer than VG10 — which trades a little edge retention for a little more toughness and easier sharpening.

In our Damascus knives, both steels form the hard core of the blade, wrapped in dozens of softer stainless layers that create the rippling Damascus pattern. If you are new to that construction, our guide to what Damascus steel actually is explains how the layers and the cutting core work together.

VG10 vs AUS-10: head to head

	VG10	AUS-10
Typical hardness	~60–61 HRC	~59–60 HRC
Edge retention	Excellent — stays sharp longest	Very good
Toughness	Good (can micro-chip if abused)	A little tougher / more forgiving
Ease of sharpening	Slightly harder to sharpen	Easier to bring back to a fine edge
Corrosion resistance	Excellent	Excellent
Typical price	Slightly higher	Often a little lower — best value

Edge retention: VG10 wins

This is VG10's headline strength. Thanks to that extra hardness and the cobalt in the mix, a VG10 edge typically stays usefully sharp noticeably longer than AUS-10 between sharpenings. If you cook most days and hate a dull knife, that gap matters.

Toughness and forgiveness: AUS-10 edges ahead

A slightly softer steel flexes a fraction more before it chips. AUS-10's lower hardness makes its edge a little more resistant to the small chips that can happen when a hard blade catches a bone, a stone in produce, or the edge of a board. It is the more relaxed steel to own if you are not precious about technique.

Sharpening: AUS-10 is the easier learner's steel

Harder steel resists the stone more, so VG10 asks for a bit more patience and a good whetstone technique to restore. AUS-10 comes back to a keen edge with less effort, which is reassuring if you are new to sharpening Japanese blades.

Rust resistance: a tie

Both have plenty of chromium and resist rust well for kitchen use. Neither is bulletproof, though — like any fine Japanese knife, both should be hand-washed and dried, never left wet or put in the dishwasher. Our complete knife care guide covers the simple routine that keeps either steel looking and cutting its best.

How to choose between them

Pick VG10 if you:

— cook regularly and want the sharpest edge that lasts the longest;
— are happy to hand-wash, dry and store the knife properly;
— want a showpiece Damascus blade and don't mind paying a little more.

Pick AUS-10 if you:

— want a tougher, lower-maintenance everyday knife;
— are newer to sharpening and want a steel that's easy to maintain;
— want excellent Japanese steel at the best value.

One honest point: between two well-made knives, the heat treatment and grind the maker uses matter as much as the steel grade on the label. Both of our ranges are hardened and finished to take a proper Japanese edge, so you can buy on handle, size and budget with confidence rather than agonising over a single HRC point. For more background on stainless grades, our in-depth VG10 guide and our AUS-series steel guide go deeper.

Our top VG10 and AUS-10 picks

Every knife below is in stock now, with its real customer rating. The first two are VG10; the last two are AUS-10.

Frequently asked questions

Is VG10 better than AUS-10?

VG10 is harder (around 60–61 HRC vs 59–60 HRC), so it holds a sharper edge for longer and resists rust slightly better. AUS-10 is a little tougher, easier to sharpen and usually a touch cheaper. "Better" depends on what you want: outright performance (VG10) or a more forgiving, lower-maintenance everyday knife (AUS-10).

Which steel holds an edge longer?

VG10. Its extra hardness and cobalt content give it noticeably better edge retention, so it goes longer between sharpenings than AUS-10 in everyday use.

Which is easier to sharpen?

AUS-10. Because it is slightly softer, it comes back to a keen edge on a whetstone with less effort — handy if you are new to sharpening Japanese knives. VG10 sharpens beautifully too, but asks for a little more patience.

Are VG10 and AUS-10 stainless steel?

Yes. Both are high-carbon stainless steels with around 13–15% chromium, so they resist rust far better than traditional carbon steel. They still need hand-washing and drying — never the dishwasher — but neither is prone to the rapid rusting of plain carbon blades.

Is AUS-10 a good knife steel?

Very much so. AUS-10 is a premium Japanese stainless steel that takes a fine, durable edge while staying tough and easy to maintain. It offers excellent performance for the money, which is why we use it across the Minato range.

Is VG10 worth the extra money?

If you cook often and value the keenest edge with the longest life, yes — the performance gap is real and you'll feel it. If you want a tough, easy-care knife and would rather spend less, AUS-10 gives you most of the experience for a little less outlay.

Related guides