Whatever Happened to VG-10?

VG-10 is my favorite edc steel for folders, I keep a VG-10 Caly 3.5 with me almost constantly. It might not hold its edge as long as some of the newer steels but it has a great balance to it.
 
I've only had 1 knife in vg10 and because it a kai (shun) it is known for bad heat treats.

This knife would get super thin and polished but chip on wood boards. I was able to slice lemons so thinly they literally melted. However chipping every day has its drawbacks.
 
My Al Mar Shrike and Spyderco Massad Ayoob are both VG-10 and are a couple of the sharpest production knives I've ever seen or
owned.
 
I have had nothing but great results with VG-10.

I am surprised that more knife companies don't use it.

I consider it an upgraded version of Aus-8A, which is a good steel on its own too.
 
VG-10 is a very nice stainless steel but it's very different in a kitchen knife vs a folder.
 
I like VG10 quite a bit. It gets stupid sharp really easily and holds a pretty decent edge for me. I've always wondered what a powdered version of VG10 would be like...
 
VG-10 has been in constant use by Spyderco for the better part of the last decade, they aren't hiding it what so ever. Al Mar, Moki, Kershaw, and some others also use VG-10 in some amount, again out in the open. From what has been stated on the forums, specifically by Sal, the foundry that produces VG-10 does not export it. I don't recall if it is due to Japanese exportation law or what. Kershaw can obtain it because KAI is a company based in Japan, they can also source ZDP-189 and other steels normally reserved for Japanese production.

As for the sharpening, I would say that VG-10 is one of the easiest steels to get an edge on. I would also guess that those people having difficulty and making claims of difficulty are unskilled in sharpening, have a lack of technique and patience, or are using the incorrect equipment. In my experience the edge retention is less than that of 154CM in similarly sized knives from Benchmade. Paperboard, posterboard, and cardboard will kill the edge on it faster than anything. It could be the thinner stock or something else, who knows. It's a good steel, but far from my favorite.
 
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eschwebach said:
A lot of makers are still using it. Spyderco, Moki, Fallkniven, Mcusta... It may not be as popular as it once was, but certainly not hard to find. It's a good steel, it takes an incredible edge, is easy to sharpen, and holds the edge fairly well.
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Ditto. Like Mcusta, SHUN uses it as the core of their Damascus layered blades. Here's one example I have in my kitchen (DM-0712 Chinese Chef's knife, VG-10 core, 32-layer Damascus):



All I do is touch it up (literally 3-4 passes on each side) on a good ceramic rod before I use it each time, and it remains razor sharp.
 
VG10 is an excellent steel. Don't be duped by corporate marketing. It takes a wicked edge, and holds it through "normal" use.
 
I agree with marcinek. Screw "super steel" marketing drivel. Just another excuse to rape the gearhead consumer for megabucks, when "super steels" - whatever that means - cost very little more to produce than such humble, pedestrian, old-fashioned, not-so-trendy steels such as VG-10...which, in my opinion, has an immaculate position in the history of knife steels. One of the very best ever...respected and appreciated by millions of users...a very nice combination of ease of sharpening and edge retention...
 
Moderation in all things, brother. VG-10 is excellent, plain and simple. Does it have the edge retention of "new" super steels? Probably not. It also doesn't have issues with chipping, or difficulty in sharpening. Literally anyone, with a bit of practice and a good sharpening system can put a surgically hair popping edge on it, and can reasonably expect it to hold up very well under typical use. Great steel.
 
I don't really know a lot about the latest steels, and I'm not overly concerned about it. But most of us that hang around here clue in to the better performing steels through osmosis if nothing else. I can put half a dozen to ten swipes down my Sharp Maker on both sides of an Endura and have a freaking scalpel. My wife almost took the top of her thumb off with an Endura a few weeks back. It can get near frighteningly sharp, and holds it well enough not to be a sharpening hassle for me.
 
Per "Screw "super steel" marketing drivel" VG-10 was a trendy super steel when it first came out. Spyderco was the first to offer it in the US market, possibly in the Wegner designed Mouse or Lum Chinese. IIRC VG10 helped push the development of S30V which was the US answer to Japan's VG-10.
 
Yeah, as others have said it's actually real easy to sharpen and pretty prevalent. Spydercos has quite a few mainstays and a bunch of new models with it.
 
I like VG-10 very much, and I often use it on a daily basis.

Right now it's the Fällkniven NL4.
My edges lives a hard life and I have to set them fairly thick, regardless of the steeltype.
VG-10 is both reasonably tough and wear resistant, once the factory edge is gone.
This means I have to sharpen a new knife about 4 to 5 times, before it starts to perform at the full potential of the steel.
When this Break-In phase is over, the edge holds up very nice!

I too like the modern powdersteels, but VG-10 is still a solid performer!


Regards
Mikael
 
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