AUS-10 vs VG10

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Brutus013

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I'm looking at some knives from Japan right now, and they overwhelmingly use VG10. However, a Seki-Cut knife I'm looking at actually uses AUS-10, which I'm unfamiliar with. I know VG10 to be a great steel, but how does AUS-10 compare?
 
I don't have first hand use with AUS-10, but I can say that VG10 is absolutely spectacular. One of my favorite steels.
 
AUS-10 is a very good steel, much better than the ubiquitous AUS-6 / AUS-8 so largely used by many knifemakers. VG-10 is better, indeed, but I think you'll be pleased of the AUS-10.
 
The manufacturers of the steels are competitors. AUS-10 never made much of a dent in the knife industry in Japan. I don't know the reason for it. VG-10 became the primary premium stainless steel of choice among Japanese manufacturers. I think VG-10 is about as good as it gets for a mainline blade stainless steel. Some of the tool steels are also good and almost stainless. The Japanese make one called SKD that is outstanding. My favorite kitchen knife is made from SK tool steel.
 
I don't know how familiar you are with the "440" lineup, which is american made (that I am aware of). But here is a somewhat general side by side of the two sets of steels:

Aus 4 = 420 - 420 by its lonesome is mostly used for dive knives and liners for "better" steels, at least before H-1 came around. 420HC by buck is excellent stuff and in a class of it's own. Heat treat and edge geometry can make or break a knife.

Aus 6 = 440A - good stuff and used commonly for that "toolbox" knife. Kershaw used to make a damn fine 440A before the big steel switchover, but it's all in the heat treat.

Aus 8 = 440B - sort of a mid range and common steel for a variety of applications. Great mix of corrosion resistance with edge holding.

Aus 10 = 440C - Excellent steel, the "wonder" steel of it's time. 440C is more widely used being that it's american made and I'm sure easier to come by for US makers. Of course, I could be wrong, but that is what I remember reading :o

VG-10 = ? Most people on here agree that VG-10 is mostly similar to 154CM, but better (an upgrade). 154CM was the american super steel which is equaled by ATS-34, the japanese version of the same exact thing. Great stuff for certain, 154CM is a slight step up from 440C, but not by much.

I hope this helps, take care, J.
 
The composition of AUS-10 and VG10 are very similar. They are both high carbon stainless steels with a bit of vanadium in the mix. I consider them interchangeable. They differ from the 440 series and 154CM in having smaller grained carbides. That lets them take finer edges, but they are not quite as wear resistant. I really like AUS-10 and VG10 since they suit my taste for sharpness and are more wear resistant than AUS-8 the Sandvick alloys.

The two alloys are right next to each other in the Linder Steel Table:
http://www.linder.de/s/static/en/stahltabelle.html
 
I had a Cold Steel Triple Action Folder with a double edged AUS10 blade. It cut like crazy but the handles fell apart after 2 months.
 
I guess I'm a bias user...and user is the word, but I have several VG-10 knives by IC Cut, Seki Cut, Moki, SOG (San Mai), Mcusta, and AG Russell, and I'm very very please with them all. A steel is only as good as it's heat treat (we all know that), and I do have a great Kershaw with 440A, but when it comes down to the duty uses, I'll take my VG-10 knives over them all. The Japanese have had some bad raps same as American steels, but the proof is in the puddin', and I have nothing bad to say about VG-10. You'll pay a bit more in the marketplace for it, but the benefits are more than worth it.
 
I have blades in both VG10 and AUS10. I have carried both and have tested the edge retention of both. IMO the performances are so similar that you won't be able to tell the difference in daily use.


AUS10 ? :thumbup::thumbup:
 
I know this is an old thread, but I just wanted to weigh in on a recent experience.

I've have a pretty new kitchen knife in AUS-10V, and the first time I sharpened it (starting on a Naniwa Professional 800) I noticed pieces of burr coming off on the stone… one as long as 1.25". All the other pieces were very small lengths, but I don't recall ever seeing this with any of my other knives (VG-10, high carbon, BD1N, and assorted German).

Anyone have a similar experience?
 
VG-10 has a bit of cobalt, which is supposed to enhance the other alloying elements. It's a great steel IMHO -- a buddy and I once skinned a black bear, me with my F1 in VG-10 and he with a Red River (Cold Steel) elk skinner in Carbon V, one of my favorite high carbon steels. The F1 held an edge just as well as the Carbon V blade, although both needed a touch-up half way through peeling off that greasy, gritty hide. VG-10 does take longer to sharpen than Carbon V, not a big drawback.
 
VG-10 is easier to sharpen than some other steels of the same general performance, and seems to take a sharper edge than most stainless alloys, as well. This is good because, depending on blade geometry, it might not hold that edge quite as long as some newer alloys. It's good stuff, and I like it.
 
dialex said:
AUS-10 is a very good steel, much better than the ubiquitous AUS-6 / AUS-8 so largely used by many knifemakers. VG-10 is better, indeed, but I think you'll be pleased of the AUS-10.
Click to expand...
AUS-10 is a very good steel for kitchen knives, takes a fine edge and is easy to maintain. Even AUS-8 is decent for a kitchen knife, though doesn't hold an edge as long as AUS-10. VG10 is also a good steel for kitchen knives, but can be chippy in the higher HRC ranges. Had a couple Shun knives chip on me. Thinking AUS-10 is a bit tougher which means it shouldn't chip as easy.
 
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