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 🇯🇵
VG5 V金5号
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.
58–59
HRC
555759616365+
VG5 steel is a high-grade stainless cutlery steel known for its superior mechanical properties, including high flexural strength, yield point, elongation, reduction of area, and impact strength. Its refined, low-impurity composition results in enhanced grindability and ease of hot forging. VG5 distinguishes itself with elevated levels of chromium (Cr) and carbon (C), surpassing common stainless steel grades in these aspects. This composition helps suppress eutectic carbide crystallization, maximizing hardness through well-balanced elemental ratios and a uniform structure of refined carbides. The steel undergoes a meticulous refinement process during manufacturing to minimize impurities and achieve an optimal grain structure, further improved by strategic heat treatments. VG5's higher carbon and molybdenum (Mo) content, compared to VG2, along with the addition of vanadium (V), results in finer carbides. This blend ensures an excellent balance of hardness, abrasion resistance, and corrosion resistance, making VG5 particularly popular for consumer kitchen tools.
Composition
VG5 Element Composition
Compare with
VG5
—
14.0%
10.5%
7.0%
3.5%
0
C
0.75%
Cr
14.0%
V
0.15%
Mo
0.3%
C — Carbon
Cr — Chromium
V — Vanadium
Mo — Molybdenum
Hardness
58–59 HRC
555759616365+
Knives in VG5
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Shibamasa
Shibamasa VG5 Santoku 170mm
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Tamahagane
Tamahagane San Bread Knife 230mm SNH-1118H
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Hatsukokoro
Hatsukokoro VG5 Hayabusa Santoku 180mm Black Chacate
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Hatsukokoro
Hatsukokoro Hayabusa VG5 Migaki Petty 120mm
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Hatsukokoro
