AUS-10 Steel vs. VG-10 Knife: The Ultimate Japanese Steel Showdown

If you are diving deep into the world of high-performance cutlery, you have inevitably hit a wall of acronyms. You want the best Japanese kitchen knives, but the spec sheets read like a chemistry exam: Rockwell Hardness, Chromium percentage, Vanadium carbides.

Two names rise above the rest in the premium market: VG-10 and AUS-10.

VG-10 has been the reigning king of Japanese stainless steel for decades, championed by giants like Shun and Tojiro. But AUS-10, a newer formulation from Aichi Steel, is challenging the throne, appearing in knives from modern disruptors like Dalstrong.

In this comprehensive guide, we will strip away the marketing hype and look at the metallurgy. We will compare sharpness, durability, and ease of sharpening to help you decide which steel belongs in your knife block.

1. The Contenders: What Are These Steels?

VG-10 (V Gold 10)

Produced by Takefu Special Steel, VG-10 is often called “The Gold Standard.” It is a high-carbon stainless steel designed specifically for cutlery. It is famous for its ability to take a screaming sharp edge and hold it.
Key Element: Cobalt. This adds structural strength to the steel matrix.

AUS-10 (Aichi Steel 10)

Produced by Aichi Steel (a Toyota group company), AUS-10 is the highest grade in the AUS series. It was designed to bridge the gap between stainless durability and carbon steel sharpness.
Key Element: Vanadium. This refines the grain structure for incredible sharpness and toughness.

2. Head-to-Head: The Chemical Breakdown

To understand performance, we must look at the recipe.

3. Hardness and Sharpness (HRC)

Both steels fall into the “High Carbon Stainless” category (see our Stainless vs Carbon guide for more context).

• VG-10: Typically heat-treated to 60-61 HRC. It is very hard. This allows for extremely thin edges (15 degrees or less), like those found on Shun knives.
• AUS-10: Typically heat-treated to 59-61 HRC. It gets just as sharp as VG-10 but relies on Vanadium to create a fine grain structure that gets “scary sharp.”

Verdict: Draw. Both can slice a grape by just looking at it.

4. Durability and Brittleness

This is where they diverge. High hardness usually comes with brittleness (the tendency to chip).
VG-10 is notorious for being somewhat brittle. If you twist a VG-10 blade or hit a bone, it can micro-chip. (Read Miyabi vs Shun for more on brittle edges).
AUS-10 is generally considered tougher. The chemistry allows it to absorb slightly more impact without chipping. If you are a heavy-handed cook who might accidentally hit a seed or bone, AUS-10 is safer.

5. Ease of Sharpening

No knife stays sharp forever. When it’s time to hit the stones:

• VG-10: Can be tricky. The Cobalt makes it hard and abrasion-resistant. It can sometimes feel “glassy” on the stone and takes longer to raise a burr.
• AUS-10: Is widely loved by sharpeners. It behaves more like a traditional carbon steel. It grinds easily and deburrs cleanly.

If you are learning to use a whetstone, AUS-10 is the friendlier teacher.

6. Top Product Recommendations

We have analyzed the best chef knife brands to see who uses these steels best.

7. Which Steel for Which Knife?

Does the steel matter for the shape?

Vegetable Knives (Nakiri/Santoku)

For a Nakiri or Santoku, where you are chopping straight down on cutting boards, the extra toughness of AUS-10 is a benefit. It resists micro-chipping from board contact better than VG-10.

Detail Knives (Paring/Utility)

For a Paring Knife, VG-10 is excellent. It allows for a laser-thin geometry that glides through fruit skins.

Heavy Duty (Cleaver/Boning)

Honestly? Neither. For heavy tasks like breaking down chickens or hacking pumpkins, you should use softer German steel or a meat cleaver. Both VG-10 and AUS-10 are too brittle for bones.

8. Maintenance: Rust and Care

Both are stainless, but they are high-carbon. They are not stain-proof.

• Rust: VG-10 has slightly higher Chromium, making it marginally more rust-resistant than AUS-10. However, both will spot if left wet. (Learn how to remove rust).
• Storage: Never throw them in a drawer. Use a drawer organizer or magnetic strip.
• Dishwasher: NEVER. Heat destroys the temper and harsh detergents corrode the edge. See our dishwasher safe guide for why.

9. Brand Comparisons

How do brands utilize these steels?

• Shun (VG-MAX): Shun uses a proprietary version of VG-10. It is excellent but pricey. (See Shun vs Wusthof).
• Miyabi (FC61/SG2): Miyabi often skips standard VG-10 for FC61 (tougher) or SG2 (harder). (See Miyabi vs Shun).
• Global (Cromova 18): Global uses a softer, tougher steel than either VG-10 or AUS-10. (See Global vs Wusthof).
• Dalstrong (AUS-10V): They champion AUS-10V in their top tier. (See Dalstrong vs Zwilling).

Conclusion: The Verdict

The battle of AUS-10 vs. VG-10 is a battle of nuance.

Choose VG-10 (e.g., Shun, Tojiro) If: You want the “Gold Standard.” You prioritize corrosion resistance and want a steel with a massive track record of success in professional kitchens.

Choose AUS-10 (e.g., Dalstrong, Misen) If: You want a “Modern Workhorse.” You want ease of sharpening and a blade that is slightly less prone to chipping when you get enthusiastic with your chopping.

Both are miles ahead of standard German steel in terms of pure cutting performance. Whichever you choose, ensure you have the right sharpening tools to keep that edge singing.