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 🇯🇵
VG-MAX
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.
60–61
HRC
555759616365+
VG-MAX is a proprietary stainless steel developed by Kai (the maker of Shun knives) as an upgraded version of VG10. It’s designed specifically for kitchen knives, balancing sharpness, durability, and corrosion resistance.
VG-MAX Composition
What's in VG-MAX
What each element does in your knife.
| Element | Spec range | What it does in your knife |
|---|---|---|
| CrChromium | 16.0% | Raises corrosion resistance; at roughly 13%+ free chromium the steel qualifies as stainless. Also improves hardenability and wear. |
| VVanadium | 3.0% | Forms extremely hard vanadium carbides for superior edge retention, and refines the grain for a finer, tougher edge. |
| WTungsten | 3.0% | Forms hard carbides for wear resistance and edge stability, and keeps the steel hard even at elevated temperatures. |
| CoCobalt | 2.5% | Allows higher hardening temperatures for more hardness and wear resistance, and strengthens the steel matrix. |
| MoMolybdenum | 1.5% | Improves hardenability and toughness, boosts corrosion resistance, and helps the steel hold hardness under heat. |
| CCarbon | 1.1% | The primary hardening element. More carbon means a harder edge that holds longer — but past a point it trades away toughness and rust resistance. |
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.
Knives in VG-MAX
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KAI
Shun Classic Bread Knife 22cm (9")
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Shun Classic Chef's Knife 20cm (8")
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Shun Classic Santoku Knife 18cm (7")
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Shun Classic Utility Knife 15cm (6")
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Shun Classic Paring Knife 9cm (3.5")
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KAI
Shun Premier Bread Knife 23cm
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KAI
Shun Premier Chef's Knife 20cm (8")
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KAI
Shun Premier Utility Santoku 18cm (7")
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KAI
Shun Premier Utility Knife 16cm (6.5")
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KAI
