AUS10 vs VG10

When you’re in the market for a high-quality kitchen knife, selecting the right type of steel can be a daunting task. Among the numerous options available, AUS-10 and VG-10 steel are two top choices for their sharpness, durability, and edge retention. 

Join us as we dive into a comprehensive comparison of AUS-10 and VG-10, helping you determine which knife steel best suits your needs.

Understanding Knife Steel

Before we dive into the specifics of AUS-10 and VG-10, it’s important to understand the fundamentals of knife steel

Knife steel is an alloy composed of iron, carbon, and various other elements that determine its characteristics, including hardness, durability, sharpness, and resistance to corrosion.

AUS-10 Steel: An Overview

AUS-10 steel originates from Japan and is known for its high carbon and chromium content, which contributes to its hardness, toughness, and corrosion resistance. 

As a high-performance steel, AUS-10 offers excellent edge retention, making it a popular choice for chefs and knife enthusiasts.

VG-10 Steel: An Overview

VG-10 steel, also from Japan, is often referred to as “super steel” due to its impressive combination of hardness, durability, and corrosion resistance. 

VG-10 boasts a higher carbon content than AUS-10, leading to improved sharpness and edge retention. 

It is commonly used in high-end Japanese knives, such as chef’s knives and santokus.

7Cr17MoV vs AUS-8

AUS-10 vs VG-10: Detailed Comparison

To provide a more comprehensive comparison of AUS-10 and VG-10 steel, let’s explore each aspect in greater depth.

Material Comparison

AUS-10 and VG-10 steels share many similarities in their compositions, but there are subtle differences that impact their performance. 

The main elements that contribute to the properties of these steels are carbon, chromium, molybdenum, and vanadium.

  • Carbon (C): A higher carbon content contributes to a harder steel. VG-10 typically contains around 1.0-1.05% carbon, while AUS-10 contains about 0.95-1.1% carbon.
  • Chromium (Cr): Chromium enhances corrosion resistance. VG-10 has approximately 15-16% chromium, whereas AUS-10 contains around 13-14.5% chromium.
  • Molybdenum (Mo): Molybdenum improves strength and hardness. VG-10 contains 0.9-1.2% molybdenum, while AUS-10 has 0.3-0.5% molybdenum.
  • Vanadium (V): Vanadium enhances wear resistance and edge retention. VG-10 contains 0.1-0.3% vanadium, whereas AUS-10 has 0.1-0.2% vanadium.

Hardness and Durability

The hardness of a knife steel affects its durability and resistance to wear. VG-10 steel, with an HRC of 60-61, is around 1% harder than AUS-10 steel, which has an HRC of 60-62. 

This difference is minimal, and both steels offer exceptional durability. However, the slightly higher hardness of VG-10 can result in improved wear resistance.

Sharpness and Edge Retention

Sharpness and edge retention are essential for maintaining a knife’s cutting performance. VG-10 steel offers around 5-7% better edge retention than AUS-10, thanks to its higher carbon and vanadium content. 

This means that VG-10 knives will stay sharper for longer, requiring less frequent sharpening.

Corrosion Resistance

Both AUS-10 and VG-10 offer excellent corrosion resistance due to their high chromium content. AUS-10 contains around 13-14.5% chromium, while VG-10 has approximately 15-16% chromium. 

This slight difference makes VG-10 marginally more resistant to corrosion, but both steels perform admirably in this regard, ensuring your knives remain free of rust and stains with proper care.

Ease of Sharpening

AUS-10 steel is approximately 5-10% easier to sharpen than VG-10 due to its slightly lower hardness. 

This can be a significant advantage for those who frequently sharpen their knives, as it reduces the time and effort required to maintain a razor-sharp edge.

Price Comparison

When it comes to price, AUS-10 knives tend to be slightly more affordable than VG-10 knives. This is because VG-10 is considered a premium steel with superior edge retention and sharpness. 

That being said, the price difference is often marginal, and both types of knives are available in various price ranges to suit your budget.

AUS-10 vs VG-10: Comparison Table

Carbon (C)0.95-1.1%1.0-1.05%
Chromium (Cr)13-14.5%15-16%
Molybdenum (Mo)0.3-0.5%0.9-1.2%
Vanadium (V)0.1-0.2%0.1-0.3%
Hardness (HRC)60-6260-61
DurabilityExcellentSlightly better
SharpnessVery goodSuperior
Edge RetentionVery goodSuperior
Corrosion ResistanceExcellentSlightly better
Ease of SharpeningEasierSlightly better
Vg10 Vs D2 Edge Retention

AUS-10 vs VG-10: Advantages and Disadvantages

To further assist you in making an informed decision, let’s discuss the pros and cons of each type of steel.

AUS-10 Advantages

  1. More affordable: AUS-10 knives are generally priced lower than their VG-10 counterparts, making them a more budget-friendly option.
  2. Easier to sharpen: With a slightly lower hardness, AUS-10 steel is easier to sharpen than VG-10.
  3. Excellent performance: AUS-10 knives offer very good sharpness, edge retention, and corrosion resistance, making them suitable for various kitchen tasks.

AUS-10 Disadvantages

  1. Slightly lower edge retention: AUS-10 knives may require more frequent sharpening compared to VG-10 knives due to their lower edge retention.
  2. Marginally lower corrosion resistance: Although still excellent, AUS-10 knives are slightly less resistant to corrosion than VG-10 knives.

VG-10 Advantages

  1. Superior edge retention: VG-10 knives boast exceptional edge retention, requiring less frequent sharpening than AUS-10 knives.
  2. Slightly better corrosion resistance: With a higher chromium content, VG-10 knives offer marginally better corrosion resistance than AUS-10 knives.
  3. Premium reputation: VG-10 is considered a premium steel, often used in high-end Japanese knives.

VG-10 Disadvantages

  1. More expensive: VG-10 knives are generally priced higher than AUS-10 knives due to their premium reputation and superior performance.
  2. Slightly harder to sharpen: With a slightly higher hardness, VG-10 steel can be somewhat more challenging to sharpen than AUS-10.

Which Knife Steel is Best for You?

Choosing between AUS-10 and VG-10 steel ultimately depends on your personal preferences and needs. If you prioritize sharpness, edge retention, and corrosion resistance, VG-10 might be the better choice for you. 

However, if you’re looking for a more budget-friendly option that still delivers excellent performance and is easier to sharpen, AUS-10 may be the better fit.


Q: Are AUS-10 and VG-10 knives suitable for professional chefs?

A: Yes, both AUS-10 and VG-10 knives are suitable for professional chefs and home cooks alike, thanks to their excellent performance, durability, and sharpness.

Q: How often do I need to sharpen AUS-10 and VG-10 knives?

A: The frequency of sharpening depends on your usage and cutting habits. With proper care and honing, AUS-10 and VG-10 knives can maintain their sharpness for an extended period.

However, it is generally recommended to sharpen your knives every few months or as needed.

Q: Can I use a honing rod on AUS-10 and VG-10 knives?

A: Yes, you can use a honing rod on both AUS-10 and VG-10 knives. Using a honing rod regularly helps maintain the knife’s edge and prolongs the time between sharpening.

Final Thoughts

AUS-10 and VG-10 are both exceptional choices for high-quality kitchen knives, each offering unique benefits in terms of performance, durability, and corrosion resistance. 

Ultimately, the choice between AUS-10 and VG-10 comes down to personal preference, budget, and intended usage. 

No matter which steel you choose, investing in a quality knife made from either AUS-10 or VG-10 will surely enhance your culinary experience.

I'm Justin, co-founder of AllofKitchen and your knife and steel specialist. My extensive experience ensures accurate and hands-on advice on every topic. Turn to me for insights on selecting the best knife or maintaining your steel tools to perfection. Knives aren't just tools; they're an extension of the chef, and I'm here to guide you to the perfect fit.

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