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Stainless Stainless Steel

"Stainless" means stain-resistant, not stain-proof. In kitchen use, the steel can still discolour or pit if exposed to acidic environments — citrus, vinegar, or salt water — for extended periods. Wash and wipe dry after every use, and avoid leaving the blade soaking in water. With basic care, a stainless knife is very low-maintenance and a great everyday choice. Takefu Special Steel, Japan 🇯🇵

VG10W V金10W

Maker's hardening hardness Rockwell C Hardness(HRC) measures how resistant a steel is to permanent deformation. For kitchen knives:

55–58 HRC — Soft. Easy to sharpen and forgiving of rough use, but dulls faster. Typical of most German knives.
59–61 HRC — Balanced. Good edge retention with manageable sharpening. Common in mid-range Japanese knives.
62–64 HRC — Hard. Excellent edge retention, holds a very fine edge. Requires more care and a fine stone to sharpen.
65+ HRC — Very hard. Exceptional edge longevity but more brittle — more prone to chipping if used roughly.

Higher is not always better — it depends on how you use and maintain your knife.
61 HRC or more
555759616365+
VG10W is Takefu Special Steel's tungsten-enhanced evolution of the classic VG10. Adding 0.4% tungsten (W) to the proven VG10 recipe precipitates hard, fine tungsten carbides through the matrix, which Takefu rates as a 20% gain in durability and strength and a 25% gain in cutting performance over standard VG10 - while keeping the same corrosion resistance that made VG10 a kitchen staple. The tungsten also improves hardenability: VG10W quenches to 61+ HRC easily and holds that hardness even after high-temperature tempering, and despite the extra wear resistance it remains easy to sharpen thanks to the fine carbide structure. Composition: 1.0% carbon, 15% chromium, 1.0% molybdenum, 0.25% vanadium, 0.4% tungsten and 1.55% cobalt. A next-generation steel already appearing in high-grade kitchen knives from Echizen makers.
Composition

VG10W Element Composition

Compare with
    VG10W
    —
    15.0% 11.3% 7.5% 3.8% 0
    C
    1.0%
    Cr
    15.0%
    V
    0.25%
    Mo
    1.0%
    W
    0.4%
    Co
    1.55%
    C — Carbon Cr — Chromium V — Vanadium Mo — Molybdenum W — Tungsten Co — Cobalt

    Typical values from third-party sources.

    Hardness 61+ HRC
    555759616365+
    Steel
    VG10W
    Category
    Stainless
    Manufacturer
    Takefu Special Steel, Japan 🇯🇵
    Maker's hardening hardness
    61 HRC or more

    VG10W Composition

    What's in VG10W

    What each element does in your knife.

    VG10W element composition
    Element Composition What it does in your knife
    CrChromium 15.0% Raises corrosion resistance; at roughly 13%+ free chromium the steel qualifies as stainless. Also improves hardenability and wear.
    CoCobalt 1.5% Allows higher hardening temperatures for more hardness and wear resistance, and strengthens the steel matrix.
    CCarbon 1.0% The primary hardening element. More carbon means a harder edge that holds longer — but past a point it trades away toughness and rust resistance.
    MoMolybdenum 1.0% Improves hardenability and toughness, boosts corrosion resistance, and helps the steel hold hardness under heat.
    WTungsten 0.4% Forms hard carbides for wear resistance and edge stability, and keeps the steel hard even at elevated temperatures.
    VVanadium 0.2% Forms extremely hard vanadium carbides for superior edge retention, and refines the grain for a finer, tougher edge.

    Composition from zknives (K&S steel dataset) reference material. These ranges come from the K&S steel composition dataset, which is derived from zknives; maker figures are cited separately only when they are used on the page.

    Frequently asked questions

    VG10W vs VG10 — what's the difference?
    One element. VG10W (V金10W) starts from VG10's exact recipe — C 1.0, Cr 15.0, Mo 1.0, V 0.25, Co 1.55 — and adds 0.40% tungsten. That tungsten precipitates hard, fine carbides, which Takefu credits for better wear resistance and easier sharpening. Takefu rates VG10W 20% higher in durability and strength and 25% higher in cutting performance on a blade test, with corrosion resistance unchanged. What you get from a deliberately small change is a longer-wearing edge and no loss of stainless behaviour.

    Is VG10W stainless?
    Yes, the same class as VG10. Both carry 15% chromium, well above the 10.5% mark where steel counts as stainless. Takefu lists VG10W's corrosion resistance as equal to VG10's. Like any high-carbon stainless it is not stain-proof: rinse and dry the blade, especially in humid or coastal kitchens, and it will behave for years.

    What knives use VG10W?
    VG10W is new to market, so the field is still small. The notable use so far is Yu Kurosaki's Raijin VG10W models. The collection on this page shows every VG10W knife we currently stock, and it keeps itself current as stock changes.

    How hard is VG10W?
    Takefu gives VG10W a hardening hardness of 61 HRC or more, a point above VG10's 60 or more. It also holds its hardness through high-temperature tempering, an unusual trait that suits hard-use and coated blades. Those are hardening-hardness floors rather than finished-knife working hardness, and makers vary, so we never print a single made-up range.

    How is VG10W different from VG10?

    Takefu makes VG10W by adding tungsten, 0.40%, to VG10, and its other published composition figures are the same as the figures Takefu publishes for VG10. Takefu says the tungsten forms hard, fine carbides that contribute to improved wear resistance and ease of sharpening.

    Takefu lists a hardening hardness of HRC 61 or more for VG10W against HRC 60 or more for VG10. Takefu also states that VG10W has 20% higher durability/strength and 25% higher cutting performance than VG10, while maintaining the same corrosion resistance.

    Published by K&S Education Desk; staff review pending

    What does Takefu say about VG10W's sharpening properties, and how should I care for the knife?

    Takefu, which makes VG10W, adds tungsten to its VG10 and says the hard, fine carbides this forms improve both wear resistance and ease of sharpening. Takefu lists VG10W among its stainless steels, with 15% chromium and a hardening hardness of HRC 61 or more.

    The JSSA notes that stainless strictly means a steel that rusts less, not one that never rusts. We suggest rinsing and drying the knife after use, storing it dry and keeping it out of the dishwasher.

    Reviewed by James Zhang · Last updated 4 August 2026

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