VG-10 Steel

VG-10 is the most widely used stainless steel in Japanese kitchen knives - a cobalt-enhanced alloy developed in Japan that hits the right balance of edge retention, corrosion resistance, and ease of sharpening. At 60-61 HRC it holds a refined edge through daily kitchen use without the maintenance demands of carbon steel. At CKTG we carry VG-10 kitchen knives from Harukaze, Yoshimi Kato, Kohetsu, Masakage, TOJIRO, and more - gyutos, santokus, nakiris, and chef knives in plain, hammered tsuchime, and Damascus finishes.