I recall VG-10 being touted as high quality cutlery steel used by premium companies such as Al Mar and Falkniven. "Super" may not even have been in the lexicon of knife people at the time but most of us considered it really "good stuff". I agree, the best attributes of VG-10 is how sharp it can get and how easy it is to get it sharp again. That's still important to me and I would guess a few others.
Sometimes I think the only reason for "super steels" that can stay sharp longer is because so many people don't know how to sharpen their knives. I wonder how many people buy knives with S30V, ZPD-189, etc., and end up tossing them in a drawer and never use them again when they get dull. Personally, I'm pretty good at sharpening and I can get these knives sharp but I don't particularly like the process of doing it.
I'm a fan of VG-10, 420HC, AUS8A, 440C and 154CM. Good quality steels that perform well, get really sharp and sharpens quickly.
Sometimes I think the only reason for "super steels" that can stay sharp longer is because so many people don't know how to sharpen their knives. I wonder how many people buy knives with S30V, ZPD-189, etc., and end up tossing them in a drawer and never use them again when they get dull. Personally, I'm pretty good at sharpening and I can get these knives sharp but I don't particularly like the process of doing it.
I'm a fan of VG-10, 420HC, AUS8A, 440C and 154CM. Good quality steels that perform well, get really sharp and sharpens quickly.