You must log in or register to reply here. If you continue you accept our cookies. We have listed the most common steel types for kitchen knives. The carbon aspect is minuscule in the blade’s makeup, however. Excellent for family use and professional use where not everyone is careful with the knives. Shun is one of the more famous companies using this steel … SG2 and SGPS are two names for the same powder steel. It often is called a semi stainless steel type. Knife retailer Cold Steel markets a variety of knives that use VG-1. Try the finest cigarette paper to make sure there's no more burr. Their environment resistance, sharpness, and toughness will vary a lot from one to another. VG-10 vs R-2 vs silver 3 (trying to find a new stainless steel chefs knife) I am trying to find the best knife for restaurant use. It has strong corrosion-resistance and can provide very good edge sharpness and edge retention. If you are on the hunt for super sharp then super blue is probably where you need to be looking. Reality is different. It is a stainless steel with a high carbon content containing 1% Carbon, 15% Chromium, 1% Molybdenum, 0.2% Vanadium, and 1.5% Cobalt.. High-performance cold work tool steel attaining both extended die life and easy die fabrication. Its fine structure and good distribution of the elements make it possible to add more alloy elements than in regular stainless steel. Blade steel is totally a super important factor to consider when buying a knife, but wait a second—it isn’t the be-all, end-all. This grade of stainless holds a good edge but can be difficult to sharpen because of its high hardness. Available knives in this steel: a few Sakai Takayuki knives and Tojiro knives. VG-10 stainless or not completly stainless D2 high chromium, high carbon tool steel? Still factory edge. That increases rust resistance and makes the production process easier. This makes VG10 harder than most stainless steel types. They both claim to have a 60-62 RC and the price is about the same maybe $10 more for the VG-10. For one, higher carbon allows for a … The carbon percentage is 0.8%. Its fine structure and good distribution of the elements makes it possible to add more alloy elements than in ordinary stainless steel. STRENGTH VS. TOUGHNESS. This provides hard (62-63 HRC) knives that can be sharpened razor sharp and still be particularly sturdy. See also our article about ceramic knives. The main features of the steel is hard, tough and strong against wearing. Softer steel types are more forgiving. Check out how Spyderco's excellent VG10 steel does up in the snow. Henckels MC66 steel and is the hardest stainless powder available at the time of writing (2012). Cronodur 30 is stainless steel with a low carbon content and the addition of nitrogen. Subscribe to our newsletter and stay informed! Vg-10 is the name of the steel made by Takefu Special Steel Corporation located in Fukui Japan. The steel also hardly contains flaws like sulphur that negatively impact on the quality of the steel, through the advanced production method. Another name for VG10 steel is 'V-Gold 10' The indication 'Cobalt steel' is sometimes used too, but that could of course also designate another steel type with Cobalt. VG10 steel is almost always laminated between 2 layers of softer and more stainless steel. Available knives in this steel: Robert Herder knives with the exception of the stainless steel knives. Show us. Long time lurker finally breaks cover, London. When a rust spot occurs it must be ground/polished off to prevent that the corrosion continues. Anyone have any tips for sharpening vg10 and sld. In addition the steel contains small quantities of Molybdene and Vanadium to improve the grain structure and durability. The damask steel used is always slightly harder than for VG10 knives, which benefits the scratch resistance. That makes the steel slightly less traditional, but improves the characteristics. Thanks. Hitachi is the manufacturer of VG10 steel, but often the name of the Takefu factory is used, that markets the steel in laminated format. VG10 is a stainless steel type with a - for stainless steel - high carbon percentage, i.e. SLD: Cold work die steel with high abrasion resistance for general use, excellent harden-ability and minimal quench stress. Composition Comparison Graph For The Knife Steels Crucible CPM S30V, Bohler-Uddeholm N690, Takefu VG-10, Takefu VG10 Version 4.36 The rust resistance is overall good, but VG10 steel is more sensitive to pit corrosion than steel types with lower carbon content. (419.00) The second is B-03 CHROMA Haiku Kurouchi santoku knife Made from AOKO steel (Blue Steel #2). high carbon steel. This makes VG10 harder than most stainless steel types. The base of the steel is SKD11 in JIS ( = Japanese Industrial Standard ) mainly used for dies fit for punching or stamping. Details on the knives used : As the Fällkniven knives S1 and WM have full convex grinds there is nodistinct secondary edge bevels. Try the finest cigarette paper to make sure there's no more burr. 1%. Maybe it needs to be thinned. VG-10 – Made up of Carbon: .95 – 1.05%, Vanadium: .10 - .30%, Chromium: 14.50 – 15.50%, Molybdenum: .90 – 1.20%, Cobalt: 1.30 – 1.50%, Manganese: .50%, Phosphorus: .03% This is one of the most popular stainless steels amongst Japanese knife makers. Maybe it needs to be thinned. Sharpening - 3/5 which is a very good score for a stainless steel. Aogami is Japanese for ‘blue paper’. For the Eden Kanso Aogami knives 'number 2' is used with 1.2% carbon. It has good edge retention and is very wear and corrosion resistant. D2 and SKD11 are names for the same powder steel. 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