VG10W (V金10W) is Takefu Special Steel's tungsten-tuned sibling of VG10. The two recipes are identical except for one element: VG10W adds 0.40% tungsten to VG10's C 1.0 / Cr 15.0 / Mo 1.0 / V 0.25 / Co 1.55 base. 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 in blade test evaluation, while keeping corrosion resistance the same, and rates it a point harder at hardening, 61+ HRC against VG10's 60+.

The honest caveat: independent steel references make the point that 0.40% tungsten is a modest addition. Tungsten has a very high molar mass, so 0.40% by weight is relatively few atoms, and a well-heat-treated VG10 is already excellent. The everyday difference is subtle, and the measurable gains are Takefu's laboratory numbers rather than something you are guaranteed to feel at the board. Research shows a real but small step. Our take is that you should not pay for it unless you specifically want the extra edge life from a maker you trust.

VG10W sharpens about as readily as VG10. The tungsten precipitates hard, fine carbides that bring wear resistance without costing you ease of sharpening. On a whetstone it behaves like a conventional stainless: responsive, pleasant to raise an edge on, no exotic stones required.

Care is stainless-basic and takes seconds. At 15% chromium it is stainless rather than stain-proof. Rinse the blade and wipe it dry after use, wipe it dry again before it goes away, store it dry, and keep it out of the dishwasher. Like any high-carbon stainless it can spot if it is left wet with acidic food sitting on the edge, and a humid or coastal kitchen makes that likelier. When the edge finally dulls, bring the knife in — K&S sharpens and re-profiles in-store, which beats fighting a hard edge on the wrong stone.