VG10 Steel Composition
Almost all the VG10 steel in the world is produced in Japan and this is where we are getting it from.
Carbon: Hardens the steel. The 1% mark guarantees a hard and high performing steel. To be considered High-carbon, steel must contain more than 0.8% carbon
Silicon: Increases hardness and strength
Manganese: Hardens the steel and increases wear resistance.
Nickel: Adds toughness. Too much nickel is the sign of cheap grade cutlery.
Chromium: Adds extra corrosion and wear resistance. To be considered stainless a steel must have more than 12% chromium.
Vanadium: A small addition of vanadium makes a big difference. It produces tougher and extremely corrosion resistant steel. It also enables the blade to take and keep a very sharp edge.
Cobalt: Increases hardness and strength. Cobalt is almost exclusively found in ATS55 and VG10, both excellent kitchen steel. Its presence is a sign of quality.
Molybdenum: Among other things it increases hardness and prevents brittleness.