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VG10 has higher abrasive edge retention and toughness than 1.4116 in these ratings, while 1.4116 has a small corrosion-resistance advantage. For a stainless knife, the decision also depends on the design and price. A broad label such as German stainless steel is not enough to identify the exact grade.
Performance Ratings
For the science, we turn to Dr. Larrin Thomas of Knife Steel Nerds, who has kindly allowed us to share his ratings here.
| Property | 1.4116 | VG-10 |
|---|---|---|
| Abrasive edge retention | ||
| Toughness | ||
| Corrosion resistance |
Heat treatment, hardness and geometry affect actual knives.
Check the Full 1.4116 Designation
The 1.4116 designation identifies the material compared here. A broad label such as German stainless steel does not, by itself, establish that a knife uses this exact grade.
For VG10, check whether it is the edge core of a clad blade. The outer layers do not automatically share the core steel’s properties.
Our 4116 steel profile explains its properties and care in more detail.
VG10 Has the Wear Advantage
VG10’s higher abrasive edge-retention rating makes it the more appealing material for repeated abrasive slicing in otherwise comparable blades.
A thin 1.4116 blade may still cut with less effort than a thicker VG10 blade. Cutting geometry and abrasive wear are different considerations.
Our VG10 steel profile explains its properties and care in more detail.
VG10 Also Has More Toughness
VG10 rates 4 for toughness against 1.4116 at 2.5. We would not describe 1.4116 as the tougher choice in this pair.
Corrosion resistance goes the other way: 1.4116 rates 8 and VG10 7.5. That half-point gap is small; both stainless grades should be cleaned and dried after use.
Choose the Blade for Its Task
We would lean toward VG10 for its wear and toughness advantages when the knives otherwise suit you equally well. A 1.4116 model can still be a sensible choice when its design and actual price are more appealing.
In kitchen knives especially, handle comfort and blade geometry deserve close attention. Compare actual models rather than buying a country-of-origin label.
Composition
Our steel composition guide explains the elements and the differences between reported values, ranges and limits.
1.4116: Acerinox ACX 380 / EN 1.4116 composition ranges and maximum limits, mass %; one producer specification, not a finished-blade assay. Acerinox: EN 1.4116 / ACX 380.
VG-10: Selected nominal/typical values, mass %; not a batch certificate or complete analysis. Takefu: VG10.
| Element | 1.4116 | VG-10 |
|---|---|---|
| Carbon (C) | 0.45–0.55% | 1% |
| Chromium (Cr) | 14–15% | 15% |
| Molybdenum (Mo) | 0.5–0.8% | 1% |
| Vanadium (V) | 0.1–0.2% | 0.25% |
| Silicon (Si) | ≤0.75% | Not listed |
| Manganese (Mn) | ≤1% | Not listed |
| Phosphorus (P) | ≤0.04% | Not listed |
| Sulfur (S) | ≤0.015% | Not listed |
| Cobalt (Co) | Not listed | 1.55% |
Compare Two Knife Steels
Sources and Update Notes
- Dr. Larrin Thomas: knife steel ratings · Property ratings; the scores describe steels rather than individual finished knives.
- Acerinox: EN 1.4116 / ACX 380
- Takefu: VG10
