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 🇯🇵
"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
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.
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.
61–63
HRC
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
Hardness
61–63 HRC
555759616365+
Expert Answers
Curated by the Knives and Stones team
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 rates VG10W at 61+ HRC, a point above VG10's 60+. 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.
Frequently asked questions
What's the difference between VG10W and VG10?
How do I sharpen and care for a VG10W knife?
We trust this information is correct at the time of writing, but it is not an official document and details may change without notice. If you spot an error, tell us and we'll fix it.
Knives in VG10W
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