SG2 and VG10 steel are two distinct varieties of high-carbon stainless steel that are produced by the same company.
When it comes to choosing between the two, consumers are often left in a dilemma as both types of steel are known for producing knives of exceptional quality.
VG10 vs SG2
The primary difference between VG10 and SG2 steel is that VG10 is more commonly used for crafting kitchen knives for daily use, while SG2 is considered to be of a higher grade. For those who are not steel experts, it may be challenging to discern a noticeable difference between these two types of steel. Both VG10 and SG2 have their advantages and disadvantages, and neither steel stands out enough to make an obvious decision.
If you still have questions, don’t worry, as this article has got you covered. Feel free to read through the entire article to learn everything you need to know about these products.
SG2 vs. VG10: Quick Comparison
When it comes to purchasing kitchen knives, most people tend to assess the blade from a distance and determine the knife’s quality based solely on whether the blade is made of stainless steel or carbon steel.
However, this is a misnomer, as both types of steel have their own advantages and disadvantages, much like Honesuki and boing knives.
In this article, we will be comparing VG10 and SG2 steel knives in a head-to-head comparison.
But before we dive into the details, let’s start with the basics and gain a clear understanding of what we are discussing.
|Resistance to Wear||Higher||Average|
|Resistance to Corrosion||Higher||Higher|
|Retention of the edges||Higher||Average|
Overview of SG2 And VG10 Knives
Most knife blades are typically made from either stainless steel or carbon steel.
While carbon steel blades can corrode more easily than stainless steel, they also tend to lack the toughness and sharpness of their stainless steel counterparts.
SG2 is a type of stainless steel that is produced by Takefu Special Steel, the same company that also produced SG1.
The term “SG” stands for Super Gold, and this steel is also known as SGPS or Super Gold Power Steel.
The carbon concentration of SG2 is higher than that of VG10, while the chromium content is lower.
Although Takefu has stopped producing SG2 due to its lack of popularity, kitchen knives made from this steel are still available from other manufacturers.
VG10, on the other hand, has enough chromium to be classified as stainless steel, but not enough carbon to be considered as carbon steel.
As a result, knife blades made from VG10 steel are highly resistant to corrosion, while also being exceptionally strong. V-Gold-10, or VG10, is regarded as the gold standard for steel used in kitchen knife blades.
Detailed Quality Check
When purchasing knives, many individuals often overlook the significance of examining the blade material. Understanding the features of your knife blade can help you to use the knife more efficiently.
Due to its altered composition, SG2 has distinct features that set it apart from VG10. Let’s take a quick look at the qualities of each type of steel.
In terms of hardness, VG10 is a stainless steel that has a hardness value of 56-60 HRc on the Rockwell Scale.
On the other hand, SG2 is very hard due to its high carbon concentration, with a Rockwell hardness value of 64 HRc. While increased hardness raises the risk of brittleness, it also provides excellent abrasion resistance.
Therefore, the winner in this category would be SG2 knives due to their higher hardness value and superior abrasion resistance.
SG2 steel produces razor-sharp knife blades compared to VG10, even though high chromium steels are generally slightly less sharp than low chromium steels. This is similar to the characteristics of Misono knives.
Despite its high sharpness, SG2 steel possesses a tiny microstructure due to its production method.
As a result, sharpening SG2 steel is easy, and the blades will maintain their quality for a longer time, which means they won’t require frequent sharpening.
Therefore, the winner in this category would be SG2 knives due to their superior sharpness and ease of maintenance.
The concept of toughness shouldn’t be confused with hardness. As a steel becomes tougher, it becomes more prone to chipping or shattering.
Harder steels, on the other hand, may become brittle, but this isn’t the case with VG10. It is a robust material that can endure a lot of lateral stress without breaking.
On the other hand, SG2 steel’s toughness is not as good due to its high hardness. As a result, it can become fragile and prone to chipping or bending, although breaking blades is unlikely.
In terms of toughness, VG10 has the upper hand, making it a better option for those who value durability over other factors.
Winner: VG10 Knives.
Retention of the Edges
With its high Chromium content, VG10 steel has a great edge retention capacity. This steel allows the blade to maintain its sharpness for an extended period, which means you won’t have to sharpen it frequently.
On the other hand, SG2 steel offers exceptional edge retention when compared to most other steels. This is because of its altered composition, which makes it harder than VG10 steel. SG2 steel blades maintain their shape and sharpness for an extended period. Although it’s not as good as VG10 in terms of sharpness, it still offers excellent edge retention.
Overall, the winner in terms of edge retention depends on your priorities, but SG2 has an advantage in this category due to its outstanding edge retention properties.
Resistance to Corrosion
Due to its high proportion of Chromium, Carbon, and Vanadium, VG10 steel is exceptionally resistant to rust and corrosion. It can withstand humid environments, and as long as it is properly maintained, it will not rust.
Similarly, SG2 steel is also highly resistant to rust and corrosion due to its high chromium concentration. Additionally, it does not shed particles during use, which makes it very durable.
Therefore, both SG2 and VG10 knives are winners in terms of rust and corrosion resistance.
VG10 steel has a unique combination of toughness and hardness, making it an ideal choice for edge durability that surpasses other steels. This also reduces the risk of flaking.
Additionally, VG10 has excellent rust and high corrosion resistance due to its high Chromium and Carbon content, as well as exceptional wear resistance, allowing for extended use.
However, VG10 steel blades may be challenging to maintain their edge, and they can be costly.
On the other hand, SG2 steel has excellent rust and corrosion resistance due to its increased Chromium content, making it an excellent choice for creating tough blades that are less prone to wear.
The steel is also easier to sharpen due to its small microstructure. However, due to its high hardness, it may be fragile and prone to chipping, especially when used on hard surfaces.
If you are still unsure about which knives to choose, we recommend the following products:
Product 1 – https://www.amazon.com/FANTECK-Professional-Stainless-Ergonomic-Handle-Acrylic/dp/B07NRYF8J3/
Product 2 – www.amazon.com/Enso-Chefs-Knife-Hammered-Stainless/dp/B017OIZ00U/
These knives have received positive feedback from users and may be worth considering.
In conclusion, VG10 and SG2 steel are both excellent options for kitchen knives, and your choice ultimately depends on your preferences and needs. We hope this discussion has provided you with the necessary information to make an informed decision when selecting the best material for your kitchen knives.
Frequently Asked Questions
Is VG10 a high-strength steel?
Yes, VG10 is known as super steel due to its high-performance qualities. It has a high carbon and chromium content, which makes it extremely hard and helps it retain its shape.
Is sharpening VG10 steel easy?
No, sharpening VG10 steel can be challenging due to its high hardness. It may require more time and effort to sharpen compared to other steels. However, once sharpened, VG10 steel will retain its sharpness for an extended period.
Is SG2 steel a type of stainless steel?
Yes, SG2 steel is a powdered steel that has a high carbon content and is prized for its hardness and resistance to corrosion.
Now that you have learned about the differences between VG10 and SG2 steel, you can make an informed decision when choosing your kitchen knives. Remember to take good care of your knives to keep them in top condition.
Bonus tip: Proper care and maintenance are crucial for maintaining the quality of your knives. With good care, your knives will last longer and perform better. Best of luck with your new knives!