We independently evaluate all recommended products and services. Any products or services put forward appear in no particular order. If you click on links we provide, we may receive compensation.
SG2 and VG10 can both make capable kitchen knives. SG2 has a small abrasive edge-retention advantage in Larrin Thomas’s ratings, while toughness and corrosion resistance are tied. The choice should start with the blade’s shape and grind, rather than assuming that powder steel will transform your cooking.
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 | Super Gold 2 | VG-10 |
|---|---|---|
| Abrasive edge retention | ||
| Toughness | ||
| Corrosion resistance |
Heat treatment, hardness and geometry affect actual knives.
SG2 Has a Small Edge-Retention Lead
SG2 rates 5 for abrasive edge retention and VG10 4.5. For repeated slicing, that gives SG2 a modest material advantage. It does not establish how many more meals you can prepare before sharpening a particular knife.
Food, cutting board, edge angle and technique all affect how a kitchen edge wears. A thin, well-ground VG10 knife may still feel easier to push through an onion than a thicker SG2 knife.
Our SG2 steel profile explains the material behind the kitchen-knife label.
Treat Both as Cutting Edges
Both steels rate 4 for toughness. SG2’s powder-metallurgy production is not grounds for claiming that every SG2 edge is more resistant to chipping than VG10.
With a thin chef’s knife in either steel, avoid twisting through hard food or using the edge to force apart frozen ingredients. Choose an appropriate heavier tool for work that puts substantial sideways or impact loads on the blade.
The VG10 steel profile covers its composition, care and cutting role.
The Same Corrosion Rating, the Same Simple Routine
Both rate 7.5 for corrosion resistance. Hand-wash and dry the knife after use, especially after acidic or salty ingredients, rather than leaving it wet in the sink.
If the knife has a layered construction, the core steel identifies the cutting edge, not necessarily the outer cladding. Check the maker’s description and care instructions for the whole blade and handle.
Look at the Knife Before Paying for the Steel
We would choose SG2 when we like the complete knife and want its modest wear advantage. We would choose VG10 without hesitation when its profile, balance and grind better suit the cooking. A comfortable handle and the right blade height can matter every time you use it.
Both need a sharpening routine that matches their edge geometry. The ratings do not measure sharpening time, and SG2’s powder-steel label alone does not tell you how easy a particular knife will be to maintain.
Composition
SG2 figures come from Dr. Larrin Thomas’s published composition chart; Takefu’s current product page does not disclose its numerical chemistry. VG10 figures follow Takefu’s own table. These are selected source values, not analyses of the knives you may be comparing. Our steel composition guide explains the elements.
Super Gold 2: Selected composition reported in Dr. Larrin Thomas’s 2019 SG2 research chart, mass %; not a current Takefu specification or batch analysis. Knife Steel Nerds: VG10 and Super Gold 2 properties and history.
VG-10: Selected nominal/typical values, mass %; not a batch certificate or complete analysis. Takefu: VG10.
| Element | Super Gold 2 | VG-10 |
|---|---|---|
| Carbon (C) | 1.4% | 1% |
| Chromium (Cr) | 15% | 15% |
| Molybdenum (Mo) | 2.8% | 1% |
| Vanadium (V) | 2% | 0.25% |
| Cobalt (Co) | Not listed | 1.55% |
Compare Two Knife Steels
Sources and Update Notes
- Dr. Larrin Thomas: knife steel ratings · Property ratings, not a test of these finished knives.
- SG2 composition reference
- VG10 composition reference
- Larrin Thomas: VG10 and Super Gold 2 composition and history · SG2 chemistry follows the published composition chart. Performance ratings use his later ratings framework and author clarification.
