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 🇯🇵

VG10W V金10W

Hardness

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.

Compare with

VG10W

—

15.0% 11.3% 7.5% 3.8% 0

1.0%

15.0%

0.25%

1.0%

0.4%

1.55%

C — Carbon Cr — Chromium V — Vanadium Mo — Molybdenum W — Tungsten Co — Cobalt

Hardness 61–63 HRC

555759616365+

Steel

VG10W

What's in VG10W

What each element does in your knife.

VG10W element composition and spec ranges
Element	Spec range	What it does in your knife
CrChromium	15.0%	Raises corrosion resistance; at roughly 13%+ free chromium the steel qualifies as stainless. Also improves hardenability and wear.
CoCobalt	1.5%	Allows higher hardening temperatures for more hardness and wear resistance, and strengthens the steel matrix.
CCarbon	1.0%	The primary hardening element. More carbon means a harder edge that holds longer — but past a point it trades away toughness and rust resistance.
MoMolybdenum	1.0%	Improves hardenability and toughness, boosts corrosion resistance, and helps the steel hold hardness under heat.
WTungsten	0.4%	Forms hard carbides for wear resistance and edge stability, and keeps the steel hard even at elevated temperatures.
VVanadium	0.2%	Forms extremely hard vanadium carbides for superior edge retention, and refines the grain for a finer, tougher edge.

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.

Frequently asked questions

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.

What's the difference between VG10W and VG10?

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.

Reviewed by James Zhang · Last updated 4 August 2026

How do I sharpen and care for a VG10W knife?

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.

Reviewed by James Zhang · Last updated 4 August 2026