VG-10 and 154CM

154cm will hold a better edge. VG10 is a bit better in corrosion resistance. Toughness will not be much different but it would probably go to VG10. I like both steels and have used both for many years.
 
It all depends on heat treatment and how hard the steel is. My experience is different, but it depends on the particular knife and blade geometry. I have a number of pocket knives in VG10, 154CM and kitchen knives in VG10. I doubt that I could tell them apart, but I don't have a kitchen knife in 154CM.
My kitchen knives in VG10 have all held an edge at least 3X longer than 440C, but this also involves different blade geometry and blade hardness.
Makers use different heat treatment on these knives for VG10 and 154CM, so comparisons are a problem.
 
Now don't quote me on this, but I have heard that the quality of the HT on VG10 knives can vary a fair bit from manufacturer to manufacturer. I had a Hattori "forum knife" 270 suji and was pleased with it, bit I have heard fromothers more experienced than I that Hattori is one of the firms that does a darn good HT on VG-10.
 
I've been disappointed in CM154 -- relating to my Emerson and Grippie. Neither seem to hold an edge as well as my F1 in VG-10. Possibly that relates to blade geometry. These days I prefer D2, CPM-154 (BassPro 110) or S30V/S35Vn or CTS-XHP.
 
This is how they compare.

Image from here.

https://www.alphaknifesupply.com/zdata-bladesteelS-N690.htm

Tbl-VG10.gif
Tbl-154CM.gif
 
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OP- I read your question and thought, "Wow, that sounds familiar!"
Oh yeah, it's because I asked it back in March. The thread never got too far, but i do hope it helps you.

I really like both steels, for whatever that's worth.
 
Thanks for all the replies I'll look at the march thread


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