By Jacob Bech, Founder of Riceknife – Danish Knife Designer & Cutlery Expert
VG10 Damascus knives are precision tools made for cooks who care about edge retention, speed, and control. But how do they compare to German steel? Here’s my breakdown after 10+ years of testing blades professionally.
1. Edge Retention: VG10’s Precision vs German Steel’s Durability
VG10 Steel (Japanese)
- Hardness: 60–61 HRC
- Edge Life: 4–6 months
- Best for: Sushi, herbs, fruit, precision slicing
German Steel (X50CrMoV15)
- Hardness: 56–58 HRC
- Edge Life: 2–3 months
- Best for: Root vegetables, squash, chicken bones
“In our tomato-slicing tests, a VG10 chef’s knife stayed sharp 2.7x longer than a German blade. Precision wins—if you care for it right.”
2. Corrosion Resistance: Why Pros Prefer VG10
| Factor | VG10 Steel | German Steel |
|---|---|---|
| Chromium | 15% | 13–15% |
| Acid Exposure | No stains after 30-day lemon test | Mild pitting |
| Care | Hand-wash recommended | Dishwasher = risky |
After 1,000 dishwasher cycles, German blades showed 12% more micro-pitting than VG10.
See our stainless VG10 options
3. Weight & Grip: German Comfort vs VG10 Speed
VG10 Knives
- Lightweight (150–180g)
- Ideal for quick, agile chopping
German Knives
- Heavier build (200–250g)
- Better for rocking through dense food
“We added a slightly weighted bolster to our VG10 series for better balance—a hybrid approach that gives you control without fatigue.”
Shop hybrid-balanced VG10 blades
4. Durability in Real Kitchens
Chipping Risk
- VG10: Can chip if misused on bones
- German: Forgiving under rough handling
Lifespan
- VG10: 15–20 years (with proper care)
- German: 10–15 years
Pair a VG10 Santoku with a German cleaver for total coverage in your kitchen.
5. Price & Long-Term Value
| Price Tier | VG10 Steel | German Steel |
|---|---|---|
| Entry | $120–200 | $80–150 |
| Premium | $250–500+ | $150–300 |
VG10 knives typically stay sharper longer and require fewer replacements, making them a smart investment for serious cooks.
6. Which Steel Is Easier to Maintain?
Maintenance is often the deciding factor for home cooks. VG10 Damascus knives are stain-resistant and stay sharp longer—but they do require gentle care. We recommend hand-washing and storing them on a wooden knife block or magnetic strip.
German steel knives are more forgiving. You can toss them into the dishwasher occasionally (although it’s still not ideal). But they dull faster, so you’ll find yourself sharpening them more often.
If you’re willing to treat your tools with a bit of care, VG10 rewards you with longevity and performance. Otherwise, German steel offers simplicity at the cost of more frequent upkeep.
Shop easy-to-maintain VG10 knives
FAQs – VG10 vs German Steel
Q: Is VG10 okay for beginners?
A: Yes. Just avoid bones or frozen foods. Start with a mid-sized VG10 chef’s knife and practice slicing with minimal pressure.
Q: What’s best for vegetarian cooking?
A: VG10. It glides through herbs, tomatoes, tofu, and soft produce with ease.
Q: Can I cut meat with VG10?
A: Yes—just stick to boneless cuts. For bones or cartilage, a German-style cleaver is more appropriate.
Final Word from Jacob
If you’re tough on tools, German steel gives you forgiveness. But if you love sharpness and speed, VG10 Damascus knives will change how you cook.
