Core steels, compared
The core steel is the only part of a clad blade that touches the food at the edge. 65 % of the 6,741 listings we surveyed name it. Here is what the names mean, how the steels differ and what each one costs in the United States.
Contents
How to read a steel
Three numbers do most of the work. Carbon sets how hard the steel can get: around 1 % is the mark of a serious cutlery steel. Chromium above roughly 13 % makes it stainless. Hardness, in HRC, is what the maker actually reached in heat treatment, and it matters as much as the recipe. Small amounts of molybdenum, vanadium and cobalt refine the grain and help the edge last.
Harder steel holds a thinner edge for longer. It is also less tolerant of twisting and impact, and slower to sharpen. Every steel below is a position on that line.
| Core steel | C % | Cr % | HRC | n | Median · Chef |
|---|---|---|---|---|---|
| 10Cr15CoMoV | 0.95-1.05 | 14.5-15.5 | 58-61 | 53 | $67 |
| VG-MAX | – | – | 60-61 | 19 | $175 |
| SLD | – | – | – | 5 | $189 |
| VG10 | 0.95-1.05 | 14.5-15.5 | 59-61 | 393 | $207 |
| AUS10 | 0.95-1.10 | 13.0-14.5 | 58-60 | 59 | $229 |
| 440C | – | – | – | 6 | $234 |
| Aogami | 1.05-1.15 | 0.2-0.5 | 61-65 | 12 | $294 |
| ZA-18 | – | – | – | 24 | $324 |
| SG2 | 1.25-1.45 | 14.0-16.0 | 62-64 | 92 | $382 |
| ATS-34 | – | – | – | 6 | $532 |
| ZDP-189 | 3.0 | 20.0 | 64-67 | 12 | $690 |
United States, 14 November 2026. Composition and hardness: steelmakers data sheets and usual range.
The table gives the median price of a chef knife for each core steel in the United States, next to the composition published by the steelmaker. Only steels with at least five chef knife listings are shown.
VG10
The reference stainless steel for clad kitchen knives, made by Takefu Special Steel. About 1 % carbon, 15 % chromium, with molybdenum, vanadium and 1.5 % cobalt. Usually hardened to 60 or 61 HRC. It takes a very fine edge, keeps it well and does not rust in normal use. Its weak point is brittleness at the very edge if the knife meets bone or a frozen block. It is the steel named most often in our survey. Details on the VG10 page.
10Cr15CoMoV
On paper its composition falls in the same ranges as VG10: about 1 % carbon, 15 % chromium, molybdenum, vanadium and cobalt. Sellers state 58 to 62 HRC. In use it behaves like the family it belongs to: a fine edge, good retention, easy care. Knives built on it are listed at lower prices than VG10 knives in our survey, as the table shows, which makes it the usual core of a good damascus knife under the median. As with any steel, the result depends on the heat treatment, so look for a stated hardness. Details on the 10Cr15CoMoV page.
AUS-10
Made by Aichi Steel. Carbon is on par with VG10, chromium slightly lower at 13 to 14.5 %, and there is no cobalt. Typical hardness is 58 to 60 HRC. It is a touch tougher than VG10 and quick to sharpen, with slightly shorter edge life. A sound choice for a knife that will see heavy daily use. Details on the AUS-10 page.
Powder steels: SG2, ZDP-189, S35VN and the M390 type
A powder steel is made by spraying molten steel into fine droplets and pressing the powder into a solid block. The carbides, the hard particles that do the cutting, come out smaller and more evenly spread. That lets the maker add more carbon and vanadium without making the steel coarse.
SG2, also sold as R2, carries 1.25 to 1.45 % carbon and reaches 62 to 64 HRC. ZDP-189 goes to 3 % carbon and 64 to 67 HRC. S35VN and steels of the M390 type come from the folding knife world, with 3 to 4 % vanadium for wear resistance. All of them hold an edge clearly longer than VG10. They also take longer to sharpen and cost more, sometimes several times more, as the table shows. Details on the SG2 page.
Carbon steels: Aogami and Shirogami
These are not stainless. They get extremely sharp, sharpen easily and develop a grey patina with use. They rust if left wet. Clad in stainless layers, only the exposed edge needs attention. They suit cooks who enjoy looking after a knife.
Hardness and angle go together
A hard core can carry a narrow edge angle without folding. A softer one needs more metal behind the edge. Move the slider to see what changes.
The sharpening angle page has the full tool, with the spine height to hold on the stone.
Which one to pick
- You want a sharp knife that asks for little: VG10, 10Cr15CoMoV or AUS-10 at 60 to 61 HRC. The choice between them is mostly a matter of price.
- You sharpen rarely and cut a lot: a powder steel at 62 HRC or more, and a soft cutting board.
- You like maintaining an edge: Aogami or Shirogami, dried after every use.
A name is not a guarantee
The same steel can be excellent or ordinary depending on how it was hardened and ground. A stated hardness, a named core and a clear layer count are signs that the seller knows what is in the blade. All figures here are those stated by sellers and steelmakers. Compare knives one by one in the comparison tool, or start from the steel index.