Molybdenum-vanadium stainless vs VG10 モリブデンバナジウム鋼 / V金10号
Short answer
Molybdenum-vanadium stainless is the workhorse of restaurant knives: tough, rust-proof, easy to sharpen, but loses its edge sooner. VG10 is harder and holds an edge longer.
| Molybdenum-vanadium stainless | VG10 | |
|---|---|---|
| Hardness (typical HRC) | 56–58 | 60–62 |
| Type | stainless | stainless |
| Easy to sharpen | ●●●●● | ●●●●● |
| Edge retention | ●●●●● | ●●●●● |
| Rust resistance | ●●●●● | ●●●●● |
| Chip resistance | ●●●●● | ●●●●● |
| Mark on the blade | モリブデン / MV | VG10 / V金10号 / V10 |
| Whetstone | 1000 → 3000 | 1000 → 3000 |
Scores are relative, 1–5, for kitchen-knife use — our summary of maker data and common experience, not lab tests. Heat treatment and grind can move a knife a full point either way.
Molybdenum-vanadium stainless モリブデンバナジウム鋼
Workhorse stainless in Brieto professional knives and household lines from Tsubame factories.
Who uses it: Kataoka Seisakusho, Shimomura Kogyo, Aritsugu (Kyoto), Ashi Hamono (Sakai), Fujiwara Kanefusa (Seki), Jikko Cutlery (Sakai), Kai Corporation (Seki), Kamata Hakensha (Tokyo), Kanehide (Seki), Kanetsune (Seki)
Sanjo examples with prices:
No Sanjo price rows yet.
VG10 V金10号
Takefu Special Steel's stainless with cobalt. The default steel of Tojiro's DP/PRO lines; also in damascus lines.
Who uses it: Kiryu Kogyo, Nakagawa Shokai, Shimomura Kogyo, Tojiro, Tsurugi Kenshin, Yajimaya, Baba Hamono (Sakai), Fujiwara Kanefusa (Seki), Hatsukokoro (Hyogo (brand)), Kai Corporation (Seki)
Sanjo examples with prices:
Care
Wipe dry after use. Dishwasher still not recommended — the heat and detergent dull the edge and loosen handles.