VG-10, AUS-10, Aogami Steel, or 4116 Steel: Which is the Right Choice?

When you see a long list of steel names at the knife counter, such as "VG-10? AUS-10? Aogami?", it can be hard to know which one to choose.

In fact, each knife has differences in sharpness, rust resistance, and maintenance effort.

In this article, we will focus on three points: an overview of the steel, its rust resistance, and ease of maintenance , and provide a clear explanation of how the various representative steels (VG-10, AUS-10, Aogami steel, and 4116 steel) differ in their everyday cooking experience.

What kind of steel is VG-10?

VG-10 knives are a type of knife made from high-performance stainless steel made in Japan.
VG-10 steel contains elements such as vanadium, cobalt, and molybdenum, which give it exceptional hardness and durability , making it a favorite among a wide range of people, from professional chefs to home cooks.

Overview of steel materials to be compared

VG-10 : A high-grade stainless steel made from chromium, molybdenum, vanadium, and cobalt. It is characterized by its high hardness (around HRC60) and corrosion resistance.
AUS-10 : Domestic stainless steel with a high chromium content. Because it is slightly soft, the blade is sticky and less likely to chip, making it easy to handle.
Aogami steel (Aogami No. 1 and No. 2) : A type of iron steel with a high carbon content. It has a very sharp cutting edge, but is prone to rust, so sharpening and maintenance are necessary.
4116 steel (X50CrMoV15) : German stainless steel. Its hardness is low at around HRC56, but it is highly corrosion-resistant and easy to handle.

Differences in rust resistance

When it comes to rust , stainless steels such as VG-10, AUS-10, and 4116 are by far the most effective.

VG-10 and 4116 steels in particular tend to be relatively resistant to rust due to their high chromium content.

The AUS-10 is shock-resistant, and even if you drop it on a cutting board, the blade will usually only sustain minor damage, which is a great thing.

Because of its hardness , blue paper steel is prone to chipping when subjected to impact, and it is also sensitive to salt and moisture. However, these weaknesses are also the flip side of the joy of restoring sharpness by resharpening.

Easy maintenance

VG-10 has a moderate hardness, so if you sharpen it at the same angle and proceed slowly, you won't make any mistakes.

AUS-10 and 4116 steels are relatively soft, so they can be sharpened easily with light pressure, making them suitable for those who are buying a whetstone for the first time.

Blue paper steel is extremely compatible with whetstones , and even a few minutes of sharpening will restore its sharpness, allowing it to smoothly cut paper. However, after sharpening, you will need to take the extra step of applying a thin layer of anti-rust oil.

Choose your cooking style

For those who want to expand their cooking options, the hard and rust-resistant VG-10 is a foolproof choice.
If you are preparing a large amount of food and need to handle it somewhat roughly, you can rely on the tenacious AUS-10 .
If you want to experience the feeling of developing your own knife, blue paper steel will give you a sense of fulfillment along with its overwhelming sharpness .
If you want to prioritize ease every time you cook, easy-to-handle 4116 steel will be your reliable companion.

When in doubt, choose the "just right luxury" - the bulletproof knife

So far we have thoroughly compared the steel materials used in various household knives.

"I want a knife with professional-level sharpness, but it seems difficult to use..."
"I want to use a proper knife for a long time."
"But the maintenance is a bit of a hassle..."

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