VG10 Steel Explained: Japan's Most Popular Stainless

Last updated: April 2026

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Quick Answer

VG10 is a premium stainless steel from Takefu Special Steel Co. in Fukui, Japan, considered one of the highest-grade stainless blade steels available today [https://www.damascus-houchou.com/annai/vg10.html].
Unlike carbon steels like White Steel or Blue Steel, VG10 is highly rust-resistant, making maintenance easier for everyday use.
While carbon steels are known for their initial sharpness, VG10 offers excellent edge retention and is a popular choice for both professional and home cooks.
Over 285 products featuring VG10 steel were found in a search on Rakuten, highlighting its widespread popularity [https://search.rakuten.co.jp/search/mall/%E3%82%AA%E3%83%BC%E3%83%AB%E3%82%B9%E3%83%86%E3%83%B3%E3%83%AC%E3%82%B9+v%E9%87%9110/].

VG10 steel stands out as a premier choice for Japanese kitchen knives, combining the sought-after sharpness of traditional carbon steels with the practicality of high rust resistance. Produced by Takefu Special Steel Co. in Fukui, Japan, VG10 is recognized as one of the top stainless blade steels available today, making it a favorite among both professional chefs and home cooks [https://www.damascus-houchou.com/annai/vg10.html]. Its balance of performance and ease of care addresses a long-standing trade-off in knife materials: the choice between a knife that cuts incredibly well but rusts easily, and one that is rust-resistant but might not achieve the same level of sharpness. This balance has propelled VG10 into widespread use, evidenced by a Rakuten search for "all stainless VG10" returning 285 items, showcasing its significant presence in the market [https://search.rakuten.co.jp/search/mall/%E3%82%AA%E3%83%BC%E3%83%AB%E3%82%B9%E3%83%86%E3%83%B3%E3%83%AC%E3%82%B9+v%E9%87%9110/]. For those seeking a high-performance knife that is also forgiving in maintenance, VG10 offers a compelling solution.

What is VG10 Steel?

VG10 steel is a premium stainless steel specifically engineered for cutlery, originating from Takefu Special Steel Co. in Fukui, Japan. It is widely considered one of the highest-grade stainless blade steels available, celebrated for its exceptional balance of sharpness, edge retention, and corrosion resistance [https://www.damascus-houchou.com/annai/vg10.html]. This material was developed with the goal of bridging the gap between traditional carbon steels, known for their superior cutting ability, and conventional stainless steels, valued for their rust-proof qualities.

Historically, the choice for a high-performance Japanese kitchen knife often meant opting for carbon steel, which, while incredibly sharp, demanded rigorous and consistent maintenance to prevent rust. Conversely, many stainless steels offered rust resistance but sometimes compromised on the ultimate sharpness and edge life. VG10 emerged as a solution, offering a steel that achieves a high degree of sharpness comparable to carbon steels, while significantly reducing the burden of rust prevention inherent in stainless materials. This makes it an ideal material for a wide range of kitchen knives, from gyuto (chef's knives) to santoku (all-purpose knives), catering to both professional chefs who demand performance and home cooks who prioritize ease of use.

The Origins of VG10

VG10 steel is a proprietary creation of Takefu Special Steel Co., a renowned steel manufacturer located in Fukui Prefecture, Japan. The company has a long history of innovation in specialty steels, particularly for cutting tools. The "V" in VG10 is believed to stand for "V Gold," signifying its premium quality and golden standard in stainless steel performance. The "10" refers to its specific composition, which includes a high percentage of carbon for hardness, along with chromium for corrosion resistance, and other alloying elements like molybdenum and cobalt to enhance toughness and wear resistance.

This meticulous alloying process results in a steel that can achieve a very fine edge, maintain that edge through prolonged use, and resist the corrosive environments common in a kitchen, such as exposure to acidic foods and moisture. The development of VG10 represented a significant advancement in cutlery metallurgy, allowing manufacturers to produce knives that could meet the demanding standards of Japanese culinary traditions without the intensive care regimen typically associated with traditional carbon steel blades.

Key Characteristics of VG10

VG10 steel is characterized by its balanced composition, which contributes to its desirable properties for kitchen knives. Its high carbon content (typically around 1.0%) provides excellent hardness, allowing for a very sharp edge. The inclusion of chromium (around 15%) is crucial for its superior rust resistance, which is a major advantage over carbon steels. Molybdenum (around 1.0%) and vanadium (around 0.2%) contribute to strength, toughness, and improved wear resistance, meaning the edge holds up better against abrasion during cutting. Cobalt (around 1.5%) enhances the steel's overall hardness and temperability, making it easier for manufacturers to achieve optimal heat treatment.

This combination of elements allows VG10 to be hardened to a high Rockwell hardness (typically 60-61 HRC), which translates directly to its ability to take and hold a sharp edge. Despite its hardness, the specific alloy mix also provides a degree of toughness, reducing the likelihood of chipping that can sometimes occur with very hard, brittle steels. The balance makes VG10 versatile, suitable for thin, precise blades as well as more robust workhorse knives.

Manufacturing and Craftsmanship

The production of VG10 steel involves precise metallurgical processes at Takefu Special Steel Co. Once the raw steel is produced, it is then supplied to various knife manufacturers, who transform it into blades through forging, grinding, and heat treatment. The quality of the final knife, even with premium steel like VG10, depends heavily on the skill of the knifemaker. Proper heat treatment is particularly critical; it involves heating the steel to specific temperatures and then rapidly cooling it (quenching) to achieve the desired hardness, followed by tempering to reduce brittleness and increase toughness.

Many VG10 knives are crafted with a "Damascus" pattern, where layers of softer stainless steel are folded around a VG10 core. This not only creates an aesthetically pleasing wavy pattern but also provides additional support and protection to the harder, more brittle VG10 core, enhancing the blade's overall strength and flexibility. The craftsmanship involved in working with VG10 steel, from the initial forging to the final sharpening, plays a crucial role in unlocking its full potential and delivering a knife that performs exceptionally well in the kitchen.

How Does VG10 Compare to Traditional Carbon Steels?

VG10 steel represents a modern advancement that offers a distinct alternative to traditional Japanese carbon steels like White Steel (Shirogami) and Blue Steel (Aogami). While both types of steel aim for high performance in kitchen knives, they achieve it through different metallurgical approaches, leading to varying characteristics in terms of sharpness, edge retention, and maintenance requirements. The primary distinction lies in their composition: VG10 is a stainless steel, meaning it contains a significant amount of chromium, whereas White Steel and Blue Steel are carbon steels, which are largely iron and carbon with minimal alloying elements in White Steel, or specific alloys in Blue Steel.

Traditional Japanese knives have long relied on carbon steels, particularly those from Hitachi Metals' Yasuki Steel (Yasuki Hagane) line, which includes White Steel and Blue Steel [https://www.rakuten.ne.jp/gold/honmamon-r/faq/hagane_01.html]. These steels are celebrated for their ability to achieve an incredibly keen edge and offer a distinctive cutting feel. However, their Achilles' heel is their susceptibility to rust and discoloration, necessitating meticulous care after every use. VG10, on the other hand, was specifically designed to mitigate these maintenance challenges while still delivering a high level of cutting performance.

Sharpness and Cutting Performance

When it comes to initial sharpness, traditional carbon steels often set a benchmark. A Yahoo! Chiebukuro user described White Steel's sharpness as "biting into the material," implying a very direct and aggressive cut. In contrast, they noted that "Blue Steel cuts smoothly and stays sharp longer than White Steel" (translated from Japanese) [https://detail.chiebukuro.yahoo.co.jp/qa/question_detail/q13213675423]. This highlights a nuanced difference even within carbon steels. White Steel, especially, is known for its purity, allowing for an incredibly fine edge that can be exceptionally sharp immediately after sharpening.

VG10 steel, while also capable of achieving a very sharp edge, is often characterized by its excellent edge retention. This means that while a freshly sharpened carbon steel knife might feel slightly sharper initially, a VG10 knife will maintain a high level of sharpness for a longer period of use before needing to be re-sharpened. This attribute is highly valued in busy kitchen environments where constant re-sharpening can be impractical. The alloying elements in VG10, such as molybdenum, vanadium, and cobalt, contribute to its wear resistance, allowing the edge to resist dulling even after extensive cutting tasks.

Edge Retention and Durability

Blue Steel is specifically lauded for its "長切れ" (nagagire), meaning long-lasting sharpness or superior edge retention compared to White Steel. This is due to the addition of chromium and tungsten, which improve its wear resistance and toughness [https://www.rakuten.ne.jp/gold/honmamon-r/faq/hagane_01.html]. VG10 also excels in edge retention, often outperforming many other stainless steels and sometimes rivaling Blue Steel in this aspect. The combination of high carbon content and specific alloys in VG10 creates a microstructure that is highly resistant to abrasion, allowing the knife to hold its working edge for extended periods.

However, durability is not just about edge retention; it also encompasses the steel's resistance to chipping and breaking. Carbon steels, particularly those with higher carbon content like No. 1 grades, can be more prone to chipping if subjected to lateral stress or impact, due to their inherent hardness and relative brittleness. While VG10 is also a hard steel (typically 60-61 HRC), its alloy composition provides a degree of toughness that can make it more forgiving in practical use compared to some very high-carbon steels. This makes VG10 a robust choice for daily kitchen tasks, balancing hardness for sharpness with sufficient toughness for general durability.

Maintenance and Rust Resistance

The most significant differentiator between VG10 and traditional carbon steels is rust resistance. Carbon steels, by their nature, are highly reactive and will rust quickly if not properly cleaned and dried immediately after use. They also develop a patina over time, which is a dark discoloration that can be aesthetically pleasing to some but is a sign of oxidation. This demand for diligent maintenance can be a deterrent for many users, especially home cooks.

VG10, being a stainless steel with a high chromium content, is significantly more resistant to rust and corrosion. While no steel is truly "rust-proof" (especially under harsh conditions or neglect), VG10 drastically reduces the risk of rust compared to White Steel or Blue Steel. This makes VG10 knives much easier to care for, requiring less immediate attention after use. For daily cooking, where ease of storage and maintenance are key factors in choosing a knife, VG10 offers a considerable advantage [https://www.jikko.jp/news/stainless-steel-knife-ginsan-or-vg10]. This reduced maintenance burden is a major reason for its popularity, especially among those who want a high-performance knife without the specialized care requirements.

Forging and Craftsmanship's Role

The performance of any steel, whether carbon or stainless, is heavily influenced by the skill of the blacksmith. A Yahoo! Chiebukuro user noted that "the performance can vary so greatly depending on the blacksmith that it's hard to believe it's the same steel" (translated from Japanese) [https://detail.chiebukuro.yahoo.co.jp/qa/question_detail/q13213675423]. This is particularly true for White Steel, which contains no alloy components, making the craftsman's technique in forging and heat treatment paramount in extracting its potential [https://www.rakuten.ne.jp/gold/honmamon-r/faq/hagane_01.html]. A skilled smith can bring out superior hardness and toughness from White Steel, yielding a knife with excellent sharpness and resilience.

While VG10's inherent properties provide a good starting point, expert forging and heat treatment are still crucial for optimizing its performance. The precision in controlling temperature during hardening and tempering cycles determines the final hardness, toughness, and edge-holding capabilities of a VG10 blade. Therefore, while VG10 offers a more forgiving material in terms of rust resistance, the ultimate quality of a VG10 knife still relies heavily on the expertise of the knifemaker, much like with traditional carbon steels. This blend of advanced material science and traditional craftsmanship is what defines many high-quality Japanese knives, regardless of the steel type.

What are the Characteristics of White Steel (Shirogami) and Blue Steel (Aogami)?

White Steel (Shirogami) and Blue Steel (Aogami) are foundational materials in the world of traditional Japanese knife making, both originating from the esteemed Yasuki Steel (Yasuki Hagane) line developed by Hitachi Metals, a prominent Japanese corporation [https://www.rakuten.ne.jp/gold/honmamon-r/faq/hagane_01.html]. These steels are highly regarded for their exceptional cutting performance and the specific characteristics they impart to a blade. While both are carbon steels, their distinct compositions lead to different handling properties, sharpness profiles, and durability. Understanding these differences is crucial for appreciating the craftsmanship behind traditional Japanese knives and how they compare to modern stainless options like VG10.

Yasuki Steel's heritage traces back to the pure iron sand found in the Chugoku Mountains, which was historically refined into tamahagane using the traditional "tatara" smelting method. Hitachi Metals continued this legacy by establishing the Yasugi factory to produce high-quality steels, naming them after the region. The names "White Paper" (Shirogami) and "Blue Paper" (Aogami) originated from the colored paper labels Hitachi Metals used to distinguish the different steel grades, not from the steel's actual appearance [https://www.rakuten.ne.jp/gold/honmamon-r/faq/hagane_01.html].

White Steel (Shirogami)

White Steel is essentially a very pure high-carbon steel, characterized by its minimal alloying elements. It is primarily composed of iron and carbon, with impurities meticulously removed. This purity is its greatest strength and, in some ways, its challenge. Because it lacks alloy components, the performance of White Steel is highly dependent on the skill of the blacksmith [https://www.rakuten.ne.jp/gold/honmamon-r/faq/hagane_01.html]. A master craftsman can forge White Steel into a blade that achieves extraordinary hardness and toughness, resulting in an incredibly sharp edge that bites into ingredients with remarkable precision.

The purity of White Steel allows it to be sharpened to an extremely fine edge, which many chefs describe as having a superior "bite." This acute edge makes it ideal for delicate tasks that require absolute precision, such as preparing sashimi or finely slicing vegetables. However, this purity also means White Steel is highly reactive and susceptible to rust and discoloration if not meticulously cared for. It requires immediate cleaning and drying after use and benefits from a light coating of oil for storage. Despite the demanding maintenance, many traditionalists and professional chefs prefer White Steel for its unparalleled sharpness and the unique "feel" it provides when cutting.

Blue Steel (Aogami)

Blue Steel is an alloy steel, built upon the foundation of White Steel but with strategic additions of chromium and tungsten. These alloying elements are incorporated to enhance specific properties of the steel. Chromium contributes to toughness and hardenability, while tungsten primarily improves wear resistance [https://www.rakuten.ne.jp/gold/honmamon-r/faq/hagane_01.html]. The inclusion of these elements makes Blue Steel inherently harder and more resilient than White Steel.

The primary advantage of Blue Steel is its superior edge retention, meaning it stays sharp for longer periods during use. A Yahoo! Chiebukuro user noted that "Blue Steel cuts smoothly and stays sharp longer than White Steel" (translated from Japanese) [https://detail.chiebukuro.yahoo.co.jp/qa/question_detail/q13213675423]. While it may not achieve the absolute raw "bite" of White Steel right off the sharpening stone, its ability to maintain a working edge for extended periods makes it a favorite for professional settings where continuous cutting is required. Blue Steel is also slightly more resistant to rust than White Steel due to the chromium content, though it is still a carbon steel and requires careful maintenance to prevent corrosion. Forging Blue Steel also demands high skill, but its inherent alloy properties offer a bit more consistency in achieving desirable characteristics.

The "No. 1," "No. 2," and "No. 3" Designations

Both White Steel and Blue Steel come in different grades, typically designated as "No. 1," "No. 2," and sometimes "No. 3." These numbers refer to the carbon content within the steel, with No. 1 having the highest carbon content, followed by No. 2, and then No. 3 (though No. 3 is less common for high-end knives) [https://www.rakuten.ne.jp/gold/honmamon-r/faq/hagane_01.html].

No. 1: Steels with the "No. 1" designation have the highest carbon content. This translates to greater potential hardness and the ability to achieve an extremely sharp edge. However, higher carbon content also means the steel can be more brittle and prone to chipping if not handled carefully or if the heat treatment is not perfectly executed. Crafting a No. 1 steel knife to its full potential requires immense skill from the blacksmith.
No. 2: "No. 2" steels have a slightly lower carbon content than No. 1. While they may not reach the absolute maximum hardness or sharpness of No. 1, they offer a better balance of hardness and toughness, making them less prone to chipping. This makes No. 2 steels more forgiving for both the blacksmith to work with and the user in terms of durability. Many reputable blacksmiths prefer No. 2 steels because they can achieve consistent, high-quality results, sometimes even surpassing the practical performance of poorly made No. 1 knives. As a Yahoo! Chiebukuro user explained, "the difference between No. 1 and No. 2 of each is due to carbon content; spec-wise, No. 1 cuts better... However, No. 2 is less prone to quality fluctuations, and depending on how it's made, No. 2 can approach or even exceed No. 1" (translated from Japanese) [https://detail.chiebukuro.yahoo.co.jp/qa/question_detail/q13213675423].

Price and Perception

Generally, Blue Steel is considered more premium than White Steel in the market, and No. 1 grades are often priced higher than No. 2. A Yahoo! Chiebukuro user noted that "in terms of steel material price, Blue Steel is more expensive than White Steel, and most knife shops position Blue Steel as the premium product. Blue Steel is also more popular among users" (translated from Japanese) [https://detail.chiebukuro.yahoo.co.jp/qa/question_detail/q13213675423]. However, this same user also pointed out that "the actual price difference in raw materials between White and Blue is only a few hundred yen, not as significant as the pricing by knife shops suggests. Choosing between White or Blue is a matter of application and preference; the common sales pitch that 'Blue is superior to White' is simply an image" (translated from Japanese) [https://detail.chiebukuro.yahoo.co.jp/qa/question_detail/q13213675423]. This suggests that while market perception often favors Blue Steel as the "better" or "more premium" option, the true value lies in the blacksmith's skill and how well they can maximize the potential of the chosen steel for a specific purpose.

Ultimately, both White Steel and Blue Steel offer exceptional performance for those willing to undertake the necessary maintenance. White Steel appeals to those seeking the purest, sharpest edge possible, while Blue Steel provides enhanced edge retention and slightly greater resilience. The choice between them often comes down to personal preference, specific culinary tasks, and the user's commitment to knife care.

Why is Rust Resistance Important for Kitchen Knives?

Rust resistance is a critical factor for kitchen knives, especially for those used in daily cooking, because it directly impacts a knife's longevity, hygiene, and ease of maintenance. In the dynamic environment of a kitchen, knives are constantly exposed to moisture, acidic foods, and various chemicals, all of which can accelerate corrosion. While traditional carbon steel knives are renowned for their sharpness, their susceptibility to rust demands diligent and immediate care, which can be burdensome for many users. Stainless steels like VG10 address this concern by offering significantly improved corrosion resistance, making them a more practical choice for everyday use.

The importance of rust resistance extends beyond mere aesthetics; it affects the functional lifespan of the knife and its safety. Rust can pit the blade, creating uneven surfaces that harbor bacteria and make cleaning difficult. Severe rust can also compromise the structural integrity of the steel, leading to chipping or even breakage. Therefore, choosing a knife with good rust resistance, such as one made from VG10, simplifies the user experience and ensures the knife remains hygienic and effective over time.

The Problem with Rust in the Kitchen

Rust, which is iron oxide, forms when iron or steel is exposed to oxygen and moisture. In a kitchen setting, knives frequently come into contact with water from washing, moisture from food, and even humidity in the air. Acidic ingredients like tomatoes, lemons, and onions can accelerate the rusting process by breaking down the passive layer that protects some steels. If a knife is not thoroughly cleaned and dried immediately after use, especially carbon steel, rust can begin to form rapidly.

For carbon steel knives, rust is not just a surface issue. It can lead to:

Pitting: Small, localized holes or depressions on the blade surface, which are difficult to remove and can weaken the steel.
Discoloration: Beyond the desired patina, active rust appears as orange or reddish spots, which can be unsightly and indicate ongoing corrosion.
Compromised Hygiene: Pits and rough spots created by rust can trap food particles and bacteria, making the knife less sanitary for food preparation.
Degraded Performance: A rusted edge will not perform as well as a clean, sharp edge, impacting cutting efficiency and potentially damaging ingredients.
Reduced Lifespan: Continuous rusting and subsequent removal can thin the blade over time, eventually rendering the knife unusable.

These issues highlight why, for many, the ease of storage and maintenance, particularly rust resistance, are key factors in selecting a kitchen knife [https://www.jikko.jp/news/stainless-steel-knife-ginsan-or-vg10].

How Stainless Steel Resists Rust

Stainless steel, including VG10, achieves its rust resistance primarily through the inclusion of chromium, typically at least 10.5% by mass. Chromium forms a thin, passive layer of chromium oxide on the steel's surface when exposed to oxygen. This invisible layer acts as a barrier, protecting the underlying iron from oxidation. If the layer is scratched or damaged, it can self-repair in the presence of oxygen, making stainless steel highly resilient to corrosion.

VG10 steel, with its chromium content (around 15%), offers significant protection against rust compared to carbon steels. This means that a VG10 knife does not require the immediate, meticulous drying and oiling that a carbon steel knife demands. While it is still good practice to clean and dry any knife after use to maintain its condition, a VG10 knife provides a much larger margin for error, making it suitable for busy kitchens or for users who prefer less demanding maintenance routines.

The Role of Maintenance Even with Stainless Steel

It is crucial to understand that "stainless" does not mean "stain-proof" or "rust-proof." Even high-quality stainless steels like VG10 can rust under certain conditions. Prolonged exposure to highly acidic foods, harsh chemicals (like some dish detergents), or leaving the knife wet for extended periods can eventually compromise the passive chromium oxide layer and lead to corrosion. For instance, leaving a stainless steel knife submerged in water or in a damp sink for hours is a common way to induce rust, even on stainless blades.

Therefore, while VG10 significantly reduces the burden of maintenance compared to carbon steel, it does not eliminate it entirely. Basic care practices still apply:

Clean promptly: Wash the knife with mild soap and water after each use.
Dry thoroughly: Always wipe the blade completely dry with a towel immediately after washing.
Store properly: Store knives in a block, magnetic strip, or sheath to protect the edge and prevent accidental moisture exposure.
Avoid dishwashers: The harsh detergents, high heat, and prolonged exposure to moisture in a dishwasher can damage the blade, handle, and even cause stainless steel to rust.

For those prioritizing ease of maintenance without sacrificing performance, VG10 is an excellent choice. It offers a robust solution that minimizes rust concerns, making daily cooking more enjoyable and less about immediate knife care. For example, customers shopping at Honmamon's online store can enjoy free shipping on orders over 10,000 yen (tax included), which encourages investment in quality tools like VG10 knives, knowing they are making a practical choice for long-term use [https://www.honmamon.jp/blog/2024/07/02/%E7%99%BD%E7%B4%99%E3%80%81%E9%9D%92%E7%B4%99%E3%80%81%E9%8A%80%E7%B4%99%E9%8B%BC%E3%81%AE%E7%A8%AE%E9%A1%9E%E3%81%AB%E3%81%A4%E3%81%84%E3%81%A6/]. This combination of quality and convenience makes VG10 a highly appealing option for a broad range of users.

Is VG10 a Popular Choice in the Market?

VG10 steel is indeed an exceptionally popular choice in the Japanese kitchen knife market, and increasingly, in the global market. Its widespread adoption stems from its successful combination of high performance and practical maintenance requirements, striking a balance that appeals to a diverse range of users, from home cooks to professional chefs. The demand for knives that offer excellent sharpness and edge retention without the rigorous care demanded by traditional carbon steels has positioned VG10 as a leading material in the stainless steel category.

The market's embrace of VG10 is evident in the sheer volume of products available featuring this steel. A search on Rakuten, one of Japan's largest online marketplaces, for "all stainless v金10" (all stainless VG10) returned an impressive 285 items [https://search.rakuten.co.jp/search/mall/%E3%82%AA%E3%83%BC%E3%83%AB%E3%82%B9%E3%83%86%E3%83%B3%E3%83%AC%E3%82%B9+v%E9%87%9110/]. This significant number highlights its prevalence and consumer acceptance across various knife types and brands.

Widespread Adoption by Manufacturers

Many prominent Japanese knife manufacturers rely on VG10 steel for their mid-to-high-end stainless steel knife lines. Brands like Tojiro, known for their quality and innovation, feature numerous knives made with VG10 steel in their product offerings, including various gyuto (chef's knives) and other kitchen knife categories [https://tojiro.net/shop/products/list?category_id=121&srsltid=AfmBOopAnqPeWgB0ogS2WXL27iMi4cSaTymxThlGT9BEat1g3MIGjsR4]. This widespread adoption by reputable makers underscores the steel's proven performance and reliability.

Manufacturers appreciate VG10 for its consistent quality and its ability to be heat-treated to achieve desirable characteristics. It allows them to produce knives that meet consumer expectations for sharpness and durability while also being relatively easy to maintain. This versatility makes VG10 suitable for a broad spectrum of knife designs, from utility knives to specialized slicing tools, further contributing to its market penetration.

Appeal to Home Cooks

For the average home cook, VG10 knives offer an ideal solution. They provide a significant upgrade in cutting performance compared to basic stainless steel knives often found in general kitchenware sets, without the intimidating maintenance requirements of carbon steel. The ability to use a knife for daily tasks, wash it, and simply dry it without worrying about immediate rust formation is a major convenience. This ease of care encourages more consistent use of a high-quality knife, improving the overall cooking experience.

The balance of sharpness, edge retention, and low maintenance makes VG10 a practical choice for busy households where time for meticulous knife care might be limited. The fact that it resists staining from acidic foods and generally maintains its appearance well also adds to its appeal for home users who value both function and aesthetics in their kitchen tools.

Professional Endorsement and Use

While some professional chefs might still opt for carbon steel for specific tasks where absolute peak sharpness is paramount, many others, particularly in modern kitchens, have embraced VG10. The demands of a professional kitchen often involve long hours of continuous cutting, making superior edge retention a significant advantage. VG10's ability to hold a sharp edge for extended periods reduces the frequency of sharpening needed during a busy shift, contributing to greater efficiency.

Furthermore, the improved rust resistance of VG10 is a benefit even in professional environments. While professional chefs are typically more adept at knife maintenance, having a knife that is less susceptible to corrosion reduces the risk of damage in a fast-paced setting where knives might occasionally be left damp or exposed to harsh cleaning agents. The durability and consistent performance of VG10 make it a reliable workhorse in many professional kitchens.

Comparison with Other Stainless Steels

In the realm of high-performance stainless steels for kitchen knives, VG10 is often compared with other premium options, such as Gin-san (Silver-3 steel). Jikko, a renowned knife maker, highlights both VG10 and Gin-san as popular stainless steel options for kitchen knives, acknowledging their distinct advantages [https://www.jikko.jp/news/stainless-steel-knife-ginsan-or-vg10]. While Gin-san is known for its fine grain structure and ease of sharpening, often likened to carbon steel in terms of sharpening feel, VG10 is typically celebrated for its superior edge retention and robust toughness due to its specific alloy composition.

The availability of different high-grade stainless steels allows consumers to choose based on their specific preferences for sharpening experience, edge retention, and overall feel. However, VG10 consistently ranks as a top contender, demonstrating its strong position and popularity within this competitive segment. Its widespread market presence and positive user sentiment solidify its status as one of Japan's most popular stainless steels for kitchen knives. Jikko's guide to stainless steel knives provides further context on these popular choices.

What are the Advantages of VG10 Steel?

VG10 steel offers a compelling array of advantages that contribute to its widespread popularity and high regard in the kitchen knife industry. Its carefully balanced alloy composition, developed by Takefu Special Steel Co., allows it to deliver a superior performance profile that addresses many common desires and challenges faced by knife users. The primary benefits revolve around its exceptional sharpness, remarkable edge retention, and significantly improved rust resistance compared to traditional carbon steels. These attributes make VG10 an outstanding material for creating knives that are both high-performing and practical for daily use.

For those seeking a knife that can handle rigorous cutting tasks with precision and remain reliable over time, VG10 presents a robust solution. It aims to provide the best of both worlds: the cutting prowess traditionally associated with Japanese craftsmanship and the low-maintenance convenience valued in modern kitchens. This blend of attributes ensures that VG10 knives are not just tools but investments that enhance the culinary experience.

Excellent Sharpness

One of the foremost advantages of VG10 steel is its ability to achieve and maintain an excellent level of sharpness. Thanks to its high carbon content (typically around 1.0%), VG10 can be hardened to a high Rockwell hardness, often in the range of 60-61 HRC. This hardness allows the steel to take on a very fine, acute edge when sharpened correctly. A sharp knife is not only more efficient but also safer, as it requires less force to cut, reducing the chance of slips and accidents.

The fine grain structure inherent in VG10 steel, partly due to its specific alloying elements like vanadium, contributes to its ability to form a consistently keen edge. This means that a well-made VG10 knife can slice through ingredients with minimal resistance, providing clean cuts that preserve the texture and appearance of food. Whether you are performing delicate tasks like thinly slicing fish or robust chores like breaking down poultry, the sharpness of VG10 ensures a smooth and effective cutting experience.

Superior Edge Retention

Beyond initial sharpness, VG10 excels in its ability to retain that sharpness over extended periods of use. This characteristic, often referred to as "edge retention," means the knife stays sharp longer before needing to be re-sharpened. The inclusion of alloying elements such as molybdenum, vanadium, and cobalt in VG10's composition significantly enhances its wear resistance. These elements form hard carbides within the steel's microstructure, which resist abrasion and deformation during cutting.

For both professional chefs and avid home cooks, superior edge retention is a major advantage. It translates to less time spent sharpening and more time cooking. In a busy kitchen, a knife that holds its edge well can maintain peak performance through numerous tasks, improving efficiency and reducing downtime. The consistent sharpness provided by VG10 ensures that the knife remains a reliable tool throughout its working life, making it a highly practical choice for demanding culinary environments.

High Rust Resistance

Perhaps the most celebrated advantage of VG10 steel, especially when compared to traditional Japanese carbon steels, is its excellent resistance to rust and corrosion. With a chromium content typically around 15%, VG10 forms a stable, passive oxide layer on its surface, which acts as a protective barrier against oxidation. This significantly reduces the risk of rusting, even when the knife is exposed to moisture and acidic ingredients, which are common in kitchen settings.

This high rust resistance dramatically simplifies knife maintenance. Unlike carbon steel knives that require immediate cleaning and drying after every use and often benefit from oiling for storage, VG10 knives are much more forgiving. While proper care is always recommended for any knife, VG10 allows for a greater margin of error, making it a practical choice for everyday use. This low-maintenance aspect is a key factor in its popularity, as it allows users to enjoy the benefits of a high-performance knife without the demanding care regimen. Honmamon's explanation of Yasuki steels touches upon these important distinctions.

Robust and Durable

VG10 steel is known for its robust and durable nature, offering a good balance between hardness and toughness. While high hardness is crucial for sharpness and edge retention, excessive hardness can sometimes lead to brittleness, making the blade prone to chipping. VG10's specific alloy composition, particularly with the inclusion of cobalt and molybdenum, enhances its toughness, allowing it to withstand impact and lateral stress better than some other very hard steels.

This balance means that VG10 knives are less likely to chip or break under normal kitchen use, making them reliable tools for a wide range of tasks. Whether you are chopping hard vegetables, slicing through tough meats, or performing more delicate work, the durability of VG10 ensures that the blade will stand up to the rigors of daily cooking. This combination of strength, toughness, and edge stability contributes to the long lifespan of VG10 knives, making them a worthwhile investment for any kitchen.

Versatility in Knife Design

The favorable properties of VG10 steel make it highly versatile for knife manufacturers. It can be used to create a wide array of knife types, from thin, precise slicers to robust chef's knives and cleavers. Many VG10 knives are also produced with a Damascus cladding, where layers of softer stainless steel are forged around a VG10 core. This not only creates beautiful patterns but also adds a protective layer to the harder core, increasing the blade's overall resilience and flexibility without compromising the cutting edge.

The ability to incorporate VG10 into various designs and constructions further enhances its appeal and market presence. For example, Damascus Houchou's reasons to recommend VG10 emphasize its status as a high-grade stainless steel, often used in premium knives, precisely because it offers this versatility and superior performance. This adaptability ensures that consumers can find a VG10 knife tailored to their specific needs and aesthetic preferences, from traditional Japanese shapes to modern Western-style blades.

How Does VG10 Influence the Sharpening Experience?

The sharpening experience for a VG10 steel knife is a significant factor for many users, balancing its high hardness and excellent edge retention with the effort required to restore its keen edge. While VG10's hardness contributes to its ability to hold a sharp edge for a long time, it also means that sharpening can take more time and effort compared to softer steels. However, with the right techniques and tools, VG10 can be sharpened to a very fine and durable edge, making it a rewarding process for those who appreciate a high-performance blade.

Understanding the characteristics of VG10 during sharpening helps users achieve optimal results, ensuring their knives remain exceptionally sharp and effective in the kitchen. The process often involves using appropriate sharpening stones and maintaining consistent angles to fully leverage the steel's potential.

Hardness and Sharpening Effort

VG10 steel typically has a Rockwell hardness of 60-61 HRC. This high hardness is what allows it to achieve and maintain such a fine, sharp edge. However, a direct consequence of this hardness is that removing material during sharpening requires more effort and time than with softer steels. For comparison, many European kitchen knives are made from softer stainless steels (around 54-58 HRC), which are quicker to sharpen but also dull faster.

When sharpening VG10, users might find that coarser grit stones take longer to establish a new bevel or repair a damaged edge. This is not a drawback but rather a characteristic of a high-performance, hard steel. It signifies the steel's resistance to wear, which is beneficial during cutting but demands patience during sharpening. The key is to use appropriate sharpening stones that are hard enough to abrade the VG10 steel effectively.

Recommended Sharpening Tools

For sharpening VG10 steel, waterstones (whetstones) are generally recommended. They come in various grit levels, allowing for a progressive sharpening process:

Coarse Grit (120-400): Used for significant edge repair, re-profiling, or establishing a new primary bevel. Due to VG10's hardness, a good quality coarse stone is essential for efficient material removal.
Medium Grit (800-2000): This is the workhorse grit for routine sharpening, refining the edge established by coarser stones, and removing micro-burrs.
Fine Grit (3000-8000+): Used for polishing the edge, creating a mirror finish, and achieving maximum sharpness. These grits refine the cutting edge to an incredibly keen point, enhancing the knife's ability to slice through delicate ingredients.

Diamond stones are also effective for VG10 due to their extreme hardness. They cut quickly and aggressively, making them suitable for initial shaping or when a knife is particularly dull. Ceramic rods can be used for honing and maintaining the edge between full sharpening sessions, helping to realign the micro-edge and extend the time before a full resharpening is needed.

Achieving a Fine Edge

Despite its hardness, VG10 is capable of taking a remarkably fine edge. The steel's homogeneous microstructure, a result of its careful alloying and manufacturing process by Takefu Special Steel Co., allows for consistent sharpening and the formation of a very stable edge. The key to achieving this fine edge lies in:

Consistent Angle: Maintaining a consistent sharpening angle throughout the process is critical. Japanese knives often feature steeper angles (10-15 degrees per side) compared to Western knives (20-25 degrees per side), which contributes to their superior sharpness.
Burr Formation and Removal: Sharpening involves raising a burr (a tiny wire edge) on one side of the blade, then flipping the knife and raising it on the other side. The final step involves carefully removing this burr to reveal the true cutting edge. This is a delicate process, especially with hard steels, and may require lighter pressure on very fine stones or stropping.
Stropping: After using fine grit stones, stropping the blade on a leather strop with polishing compound can further refine the edge, remove any remaining micro-burrs, and give the knife an incredibly polished, hair-shaving sharp finish.

Maintenance Sharpening vs. Full Resharpening

One of the advantages of VG10's excellent edge retention is that it often requires less frequent full resharpening. Regular honing with a ceramic rod or a very fine grit stone can help maintain the edge between sharpening sessions. Honing realigns the microscopic edge that can roll over from use, restoring much of the knife's cutting performance without removing significant material.

When a VG10 knife eventually becomes dull, a full resharpening process, starting with a medium grit stone and progressing to finer grits, will be necessary. While this process might take a bit longer than with softer steels, the resulting keen and long-lasting edge is a testament to the quality of the VG10 material. The effort invested in sharpening a VG10 knife is rewarded with a blade that performs consistently at a high level, making it a favorite among those who value precise cutting tools.

What are the Typical Applications for VG10 Steel Knives?

VG10 steel knives are incredibly versatile and find applications across a broad spectrum of culinary tasks and user environments, from bustling professional kitchens to everyday home cooking. Its balanced properties—combining high sharpness, excellent edge retention, good durability, and superior rust resistance—make it suitable for nearly any type of kitchen knife and any cutting task. This adaptability is a key reason for its popularity and widespread adoption in the market.

Whether a chef needs a precision slicer for delicate preparations or a robust workhorse for general chopping, VG10 can deliver. The material's characteristics allow manufacturers to craft blades that meet diverse demands, solidifying its position as a go-to steel for high-quality Japanese kitchen knives.

General Purpose Kitchen Knives

VG10 is an ideal material for general-purpose kitchen knives that see daily use. This includes popular knife types such as:

Gyuto (Chef's Knife): The Japanese equivalent of a Western chef's knife, a VG10 gyuto is excellent for slicing, dicing, chopping, and mincing a wide variety of ingredients. Its sharpness and edge retention make it a reliable workhorse for extensive food preparation.
Santoku (All-Purpose Knife): Meaning "three virtues," a santoku is designed for meat, fish, and vegetables. A VG10 santoku offers a versatile blade that performs well across these categories, making it a favorite for home cooks seeking a single, high-quality knife for most tasks.
Petty Knife (Utility Knife): Smaller utility knives made from VG10 are perfect for intricate tasks like peeling fruits, deveining shrimp, or trimming smaller cuts of meat. Their fine edge and rust resistance ensure precision and easy cleanup.

These knives benefit greatly from VG10's combination of sharpness and low maintenance, making them practical and enjoyable for daily cooking.

Specialized Slicing and Precision Knives

The ability of VG10 to take and hold a very fine edge makes it an excellent choice for specialized slicing and precision knives:

Sujihiki (Slicer): A long, thin blade designed for slicing roasts, poultry, and fish with minimal friction. A VG10 sujihiki creates clean, even slices, preserving the integrity of delicate proteins.
Yanagiba (Sashimi Knife): While traditional yanagiba are often made from carbon steel, VG10 versions are available for those who desire the precision for slicing raw fish for sashimi and sushi, but with significantly reduced maintenance. The fine edge is crucial for making single, smooth cuts that create perfect slices.
Kiritsuke: A multi-purpose knife with a distinctive angled tip, often used for similar tasks as a gyuto or yanagiba depending on its grind. VG10 kiritsuke knives offer versatility and performance for various culinary styles.

For these knives, the keen edge of VG10 allows for superior control and accuracy, which is essential for presenting beautifully prepared dishes.

Professional Kitchen Environments

In professional kitchens, where knives are subjected to continuous, heavy use, VG10 knives are highly valued. Their superior edge retention means chefs spend less time sharpening during a busy service, enhancing efficiency and productivity. The robustness and durability of VG10 also ensure that the knives can withstand the demanding conditions of a commercial kitchen.

Furthermore, the rust resistance of VG10 is a practical benefit in a professional setting. While professional chefs are typically meticulous with their tools, a knife that is less prone to corrosion reduces the risk of damage from accidental moisture exposure or during rapid cleaning procedures. This makes VG10 a reliable choice for chefs who need high-performance tools that are also forgiving in a fast-paced environment.

Home Kitchens and Enthusiasts

For home cooks and culinary enthusiasts, VG10 knives represent a significant upgrade from standard kitchen knives. They offer a taste of professional-grade performance without the steep learning curve of carbon steel maintenance. The enjoyment of using a knife that effortlessly glides through ingredients, stays sharp for weeks or months, and cleans up easily, greatly enhances the cooking experience.

The availability of VG10 knives across various price points, from entry-level enthusiast models to high-end artisan blades, makes them accessible to a wide audience. As evidenced by the 285 "all stainless VG10" products found on Rakuten [https://search.rakuten.co.jp/search/mall/%E3%82%AA%E3%83%BC%E3%83%AB%E3%82%B9%E3%83%86%E3%83%B3%E3%83%AC%E3%82%B9+v%E9%87%9110/], there is a strong market catering to this demand. This broad appeal underscores VG10's success in providing a practical yet high-performance solution for virtually any kitchen application.

Maximizing the Performance of Your VG10 Knife

Owning a VG10 steel knife is an investment in quality and performance. To fully realize its potential and ensure its longevity, proper care and maintenance are essential. While VG10 offers superior rust resistance compared to carbon steels, it still benefits from diligent attention to keep its edge keen and its blade pristine. Maximizing the performance of your VG10 knife involves understanding how to properly clean, sharpen, and store it, ensuring it remains a reliable and effective tool for all your culinary endeavors.

The unique properties of VG10, such as its high hardness and excellent edge retention, mean that a little effort in maintenance goes a long way in preserving its cutting prowess. By following best practices, you can enjoy the exceptional sharpness and durability that VG10 steel is renowned for, making your cooking experience more enjoyable and efficient.

Proper Cleaning and Drying

Even though VG10 is a stainless steel, it is not entirely rust-proof, and proper cleaning is crucial.

Wash Immediately: After each use, wash your VG10 knife by hand with mild dish soap and warm water. Do not let food residues, especially acidic ones, dry on the blade.
Avoid Dishwashers: Never put a VG10 knife in a dishwasher. The harsh detergents, high heat, and aggressive water jets can damage the blade, dull the edge, corrode the handle, and even cause stainless steel to rust. The prolonged exposure to moisture is particularly detrimental.
Dry Thoroughly: This is arguably the most critical step. Immediately after washing, thoroughly dry the entire knife, including the blade, bolster, and handle, with a clean towel. Any residual moisture can eventually lead to water spots or, over time, rust.

Adhering to these cleaning practices will prevent staining and maintain the hygienic quality of your knife. For example, Jikko's guide to stainless steel knives emphasizes that while stainless steel knives are rust-resistant, they are not entirely rust-proof and still require careful attention.

Sharpening and Honing

To maintain the exceptional sharpness of your VG10 knife, regular sharpening and honing are necessary.

Honing (Daily/Weekly): Use a ceramic honing rod to realign the microscopic edge of the blade. This should be done frequently, perhaps before each use or weekly, depending on usage. Honing doesn't remove much material but keeps the edge straight and sharp, extending the time between full sharpenings.
Sharpening (As Needed): When the knife no longer responds to honing, it's time for a full sharpening. As discussed, VG10 is a hard steel, so use good quality waterstones (whetstones) or diamond stones. Start with a medium grit (e.g., 1000-2000 grit) to establish a new edge, then progress to a fine grit (e.g., 3000-6000 grit) to polish and refine the edge.
Maintain Angle: Consistency in sharpening angle (typically 10-15 degrees per side for Japanese knives) is key. Using a sharpening guide can help maintain this angle, especially for beginners.

Proper sharpening techniques will ensure that your VG10 knife consistently performs at its best, providing effortless cuts.

Proper Storage

How you store your VG10 knife also plays a significant role in its longevity and safety.

Knife Block or Magnetic Strip: These are excellent options for safely storing knives. A knife block protects the blade from impacts and keeps it away from moisture. A magnetic strip allows for easy access and keeps the blade visible, but ensure it's dry before placing it on the strip.
Blade Guards/Sheaths: If storing knives in a drawer, always use a blade guard or sheath to protect the edge from chipping against other utensils and to prevent accidental cuts.
Avoid Damp Environments: Store knives in a dry place. High humidity can still contribute to corrosion over very long periods, even for stainless steel.

By implementing these care routines, your VG10 knife will retain its cutting-edge performance and beautiful appearance for many years. The investment in a high-quality VG10 knife is truly realized when it is properly cared for, allowing you to experience the full benefits of this exceptional Japanese steel.

Expert Perspective on VG10 and Carbon Steels

Understanding the nuanced differences between VG10 and traditional carbon steels like White Steel and Blue Steel often benefits from the perspectives of experienced users and artisans. While technical specifications provide a foundation, real-world application and the subjective feel of a knife are equally important. Expert opinions frequently highlight that the choice between these materials is not about one being inherently "superior" but rather about matching the steel to the specific use case, maintenance commitment, and personal preference.

The debate between carbon steel's raw cutting ability and stainless steel's convenience is long-standing, and VG10 often emerges as a strong contender for its ability to bridge this gap effectively. These insights help to demystify some common misconceptions and guide users toward making informed decisions about their knife purchases.

The Nuance of "Sharpness" and "Superiority"

A valuable perspective comes from a Yahoo! Chiebukuro user, kuj********, who provided a detailed comparison of White Steel and Blue Steel, which also sheds light on VG10's positioning. This user stated, "First, let's talk generally. White Steel is characterized by a 'biting' sharpness, while Blue Steel cuts smoothly and stays sharp longer than White Steel. The difference between No. 1 and No. 2 of each is due to carbon content; spec-wise, No. 1 cuts better (meaning it penetrates material well with less force). In terms of steel material price, Blue Steel is more expensive than White Steel, and most knife shops position Blue Steel as the premium product. Blue Steel is also more popular among users... However, despite this general tendency, the performance can vary so greatly depending on the blacksmith that it's hard to believe it's the same steel. In reality, the price difference in raw materials between White and Blue is only a few hundred yen, not as significant as the pricing by knife shops suggests. Choosing between White or Blue is a matter of application and preference; the common sales pitch that 'Blue is superior to White' is simply an image" (translated from Japanese) [https://detail.chiebukuro.yahoo.co.jp/qa/question_detail/q13213675423].

This quote is crucial because it challenges the notion of a simple hierarchy. It suggests that while Blue Steel might be marketed as more premium and is more popular, the actual material cost difference is minimal. The true value and performance often come down to the individual blacksmith's skill. This perspective applies to VG10 as well; while it is a high-grade stainless steel, its ultimate performance is still influenced by the craftsmanship of the knife maker. The "biting" sharpness of White Steel, the "smooth" cut and longer edge retention of Blue Steel, and the balanced performance of VG10 each cater to different preferences and needs.

Beyond Raw Sharpness: Practicality and Usability

The same Yahoo! Chiebukuro user also offered a thought-provoking comment on the practical limits of sharpness: "If a knife cuts so well that when you slice cabbage, it plunges into a plastic cutting board and you have to pull it out with force (a true story)... can you really cook with such a knife? A knife can be too sharp. Therefore, I don't think it's simply 'the sharper, the more expensive.' I can't afford a Shigefusa, for instance. It's about how easy it is to sharpen and achieve a good edge, how long it stays sharp, the knife's good shape and high precision, and its reputation – those are the considerations" (translated from Japanese) [https://detail.chiebukuro.yahoo.co.jp/qa/question_detail/q13213675423].

This insight underscores that maximal sharpness, while impressive, isn't the sole determinant of a good kitchen knife. Practical usability, ease of maintenance, and overall knife design are equally, if not more, important for most users. VG10 excels in these areas. While it may not achieve the "too sharp" level that necessitates pulling the blade out of a cutting board, it provides an excellent, long-lasting working edge that is highly functional for all culinary tasks. Its balanced profile of sharpness, edge retention, and rust resistance makes it a practical choice that doesn't sacrifice performance for convenience.

The Blacksmith's Skill: A Constant Factor

The expert commentary consistently highlights the blacksmith's skill as paramount, regardless of the steel type. White Steel, in particular, "is a material where the blacksmith's skill is paramount," and "if handled by a skilled blacksmith, it can achieve hardness and toughness comparable to other steels, resulting in an excellent knife with good sharpness" (translated from Japanese) [https://www.rakuten.ne.jp/gold/honmamon-r/faq/hagane_01.html]. The same principle applies to Blue Steel and, by extension, to VG10. Even with a high-quality steel like VG10, the heat treatment, forging, and finishing processes performed by the knifemaker are crucial for unlocking the steel's full potential.

This means that while VG10 offers a solid foundation of performance and rust resistance, choosing a knife from a reputable maker who demonstrates expert craftsmanship is key to maximizing its benefits. A well-made VG10 knife from a skilled artisan will consistently outperform a poorly made one, even if both use the same steel. The interplay between advanced material science and traditional artisanal skill is what truly defines a superior Japanese kitchen knife.

Frequently Asked Questions

What is the main advantage of VG10 steel?

The main advantage of VG10 steel is its exceptional balance of high sharpness, excellent edge retention, and superior rust resistance. It offers a performance level comparable to high-carbon steels in terms of cutting ability, while significantly reducing the maintenance burden associated with rust prevention. This combination makes it a highly practical and desirable choice for both professional and home cooks, allowing for a high-performance knife that is also easy to care for [https://www.damascus-houchou.com/annai/vg10.html].

How do 'White Steel' (Shirogami) and 'Blue Steel' (Aogami) differ from VG10?

White Steel (Shirogami) and Blue Steel (Aogami) are traditional carbon steels, while VG10 is a stainless steel. Carbon steels like White Steel are known for their extreme sharpness and ease of sharpening but are highly susceptible to rust and require diligent maintenance. Blue Steel, an alloy carbon steel, offers better edge retention and slightly more rust resistance than White Steel due to added chromium and tungsten, but still requires careful care. VG10, with its high chromium content, provides significantly better rust resistance and excellent edge retention, making it a lower-maintenance alternative to carbon steels [https://www.rakuten.ne.jp/gold/honmamon-r/faq/hagane_01.html].

Do 'No. 1' and 'No. 2' designations affect knife performance?

Yes, the 'No. 1' and 'No. 2' designations for White Steel and Blue Steel refer to their carbon content. No. 1 steels have a higher carbon content, leading to greater potential hardness and sharpness, but they can also be more brittle. No. 2 steels have slightly less carbon, offering a better balance of hardness and toughness, making them less prone to chipping and often more consistent in performance due to being easier for blacksmiths to work with. According to a Yahoo! Chiebukuro user, "No. 2 is less prone to quality fluctuations, and depending on how it's made, No. 2 can approach or even exceed No. 1" (translated from Japanese) [https://detail.chiebukuro.yahoo.co.jp/qa/question_detail/q132