VG10 vs AUS10
VG10 and AUS10 side by side: what the data sheets say, and what the survey says. VG10 is stated in 2,175 listings from 85 brands, AUS10 in 283 from 39. The median damascus chef knife in the United States is listed at $207 with VG10 and $229 with AUS10.
The data sheets
| VG10 | AUS10 | |
|---|---|---|
| Family | stainless steel | stainless steel |
| Data sheet | Takefu Special Steel | Aichi Steel |
| C % | 0.95-1.05 | 0.95-1.10 |
| Cr % | 14.5-15.5 | 13.0-14.5 |
| Mo % | 0.9-1.2 | 0.10-0.31 |
| V % | 0.1-0.3 | 0.10-0.27 |
| Co % | 1.3-1.5 | – |
| Usual hardness (HRC) | 59-61 | 58-60 |
| Listings in the survey | 2,175 | 283 |
| Brands | 85 | 39 |
| Share of all listings | 32 % | 4 % |
| Listings that state the layers | 68 % | 71 % |
| Median chef knife, United States | $207 | $229 |
Nominal composition in % by mass from the steelmakers' data sheets or the published standard. Hardness: usual range stated for kitchen knives.
What the difference means in use
Carbon is about the same in both (around 1 %), so neither has a built-in advantage in attainable hardness.
VG10 has more chromium (14.5-15.5 % against 13.0-14.5 %), which gives it a small margin against stains. Both are stainless in kitchen use: wash, dry, and neither will rust.
VG10 contains cobalt and AUS10 does not. Cobalt helps the steel reach its hardness in heat treatment; you will not feel it on the board.
VG10 has more molybdenum, which adds a little wear resistance and corrosion resistance.
Usual hardness is 59-61 HRC for VG10 and 58-60 for AUS10. One or two points do not change daily cooking; three or more do.
In the survey a chef knife in AUS10 costs 11 % more at the median than one in VG10 ($229 against $207, United States). That gap also reflects the brands that use each steel, not only the steel.
How to choose: the two are close. Prefer the knife whose listing states its hardness and layer count, and check the price against the median for its type.
Chef knife prices, United States
Median price by knife type
United States
| Type | VG10 | n | AUS10 | n |
|---|---|---|---|---|
| Damascus chef knife | $207 | 393 | $229 | 59 |
| Damascus santoku | $190 | 181 | $198 | 30 |
| Damascus nakiri | $189 | 131 | $189 | 17 |
| Damascus utility knife | $170 | 163 | $124 | 6 |
| Damascus paring knife | $90 | 39 | $99 | 7 |
| Damascus slicing knife | $262 | 102 | $250 | 25 |
| Damascus bread knife | $119 | 21 | $105 | 4 |
| Damascus kiritsuke | $344 | 38 | $194 | 6 |
| Damascus bunka | $287 | 30 | $249 | 5 |
| Damascus cleaver | $150 | 35 | $140 | 7 |
| Damascus boning knife | $130 | 19 | $88 | 4 |
| Damascus knife set | $359 | 135 | $229 | 21 |
Best-scoring chef knives in each steel
VG10
| # | Knife | Brand | Core steel | Price | vs median | Score |
|---|---|---|---|---|---|---|
| 1 | 8" Japanese Damascus Chef Knife with Sheath8" · 67 layersP 40 · S 25 · L 10 · F 20 | Hoshanho | VG10 | $65.96 | -68 % | 95 |
| 2 | 【Elite G Series】Sharp Professional VG10 Damascus Steel 8 Inch Chef Knife8" · 72 layersP 40 · S 25 · L 10 · F 20 | Sunnecko | VG10 | $65.99 | -68 % | 95 |
| 3 | Damascus Chef Knife · 7 inch Santoku Knife7" · 33 layersP 40 · S 25 · L 10 · F 20 | Letcase | VG10 | $69 | -67 % | 95 |
AUS10
| # | Knife | Brand | Core steel | Price | vs median | Score |
|---|---|---|---|---|---|---|
| 1 | XINZUO 8 Inches 67 Layers Japanese AUS-10 Damascus Steel Chef Knife Jiang Seri8" · 67 layersP 39 · S 25 · L 10 · F 20 | Xinzuo | AUS10 | $109.99 | -47 % | 94 |
| 2 | Chef's Knife 8" | Shogun Series | Elite8" · 66 layersP 35 · S 25 · L 10 · F 20 | Dalstrong | AUS10 | $129 | -38 % | 90 |
| 3 | Epokishi AUS-10 Gyuto8" · 67 layersP 31 · S 25 · L 10 · F 20 | Seido Knives | AUS10 | $149 | -28 % | 86 |
Questions
Is VG10 better than AUS10?
They are close. VG10 has slightly more chromium; in daily cooking the knife's heat treatment and grind matter more than that difference.
Which is cheaper, VG10 or AUS10?
In the survey of 14 November 2026, the median chef knife in the United States is $207 in VG10 and $229 in AUS10: VG10 is the cheaper one by 11 %.
Which is easier to sharpen?
They sharpen alike: same carbon, same hardness range.