VG-10 and AUS-10 are some of the most popular stainless steels for those entering the world of Japanese knives. These being harder and higher carbide than their German counterparts offer significant increases in cutting ability and edge retention.

VG-10 made by Takefu in Japan, is used in knives across the price spectrum but can is most popularly encountered in Tojiros affordable DP line of knives hardened to about 60HRc. Shun also used this steel in their classic and premier lines until they switched to their proprietary VG-MAX.

AUS-10 made by Aichi in Japan, had typically been used in the mid-range of Japanese blades by companies like MAC, Masahiro and Kikuichi. Now many companies are using it in their budget offerings like Shun with their Kanso line, at 60HRc, and startups like Misen who use it exclusively in their direct-to-consumer knives.

At the end of the day the difference between these steel will come down more to how the knife is made in terms of heat treatment, geometry and how the user sharpens it, or lack thereof. If toughness is a major concern, AUS-10 may be a better choice. If absolute stainlessness is key then VG-10 may be a better option.

Hope you enjoyed!
-EP

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Kikuichi: https://www.knifemerchant.com/product...

Tojiro DP: https://www.chefknivestogo.com/todpsa...