What's the difference between VG-10 Knives below $100 vs $100+

[JesusisLord]

I understand how it's made and the handle it comes with, etc...

But is it a huge difference in performance? Can you find a really good VG-10 knife that's not $100+. Are the ones on amazon for $30-60 bad?

Is sharpening the same?

 

[mockit]

My limited understanding... is that a big part of it is in the heat treatment. I have not tried VG10 at low and high cost, but the consensus on forums is that there is a significant difference between higher-end VG10 and lower-end VG10. With regards to sharpening, you can get pretty much anything stupid sharp. Higher HRC just makes it easier to form and remove a burr. Quality steels will also generally hold an edge longer. You do get what you pay for.

Reading into your last couple of posts... I would fill out a recommend me a knife form as it probably doesn't belong in Sharpening Station.

https://www.kitchenknifeforums.com/threads/new-knife-questionnaire.63548/
Also of note:

https://www.kitchenknifeforums.com/threads/cheap-new-knives-test-and-recommend-thread.61929/

 

[Mr Kooby Shemayrew]

There is Japanese VG-10 and there is Chinese VG-10.
If you’ve ever dealt with Chinese steel, you know whatever name they give it means absolutely nothing.

That said, I do have a Dalstrong kiritsuke that is Chinese AUS-10 and it is a very good knife.

That said pt. 2. I’m not a fan of VG-10 in general. Check out IbukiBlade and find a quality blade from Japan from real blacksmiths. Just about all other common steels in Japan: White, Blue, Ginsan, etc. are killing VG in my opinion.

 

[Delat]

If that’s your jam you can have my old Shun for $50 if you want, just shoot me a DM. I don’t know if it’s “good” vg10 or not; it used to get some minor microchips but honestly I’m not sure if it was from misuse over the years or not, before I was aware that I should be more careful with thin, hard knives.

It’s this guy, roughly 10-15 years old and VG10 not VG-Max.
https://www.crateandbarrel.com/shun-premier-8-chefs-knife/s591788
Recently sharpened for fun.
https://www.kitchenknifeforums.com/...o-paper-towel-sharp.63779/page-10#post-980809
Otherwise good advice above to fill out the questionnaire and get some recommendations over in the kitchen knife forum. Under $100 is a tough price bracket though. Generally if going stainless I’d personally lean towards AEB-L or SG2/R2, or SKD for semi-stainless. Or stainless-clad with carbon core for the best of both worlds.

 

[rickbern]

I understand how it's made and the handle it comes with, etc...

But is it a huge difference in performance? Can you find a really good VG-10 knife that's not $100+. Are the ones on amazon for $30-60 bad?

At 30-60 budget, a particular steel would not be my decision driver. Victronix makes an oft recommended knife in that range

If you double your budget you will get a markedly better blade

 

[Benuser]

Heat Treatment of VG-10 is critical, and far from easy to combine with mass production. It has taken Shun and Tojiro years to deliver predictable results. Poorly treated VG-10 has destroyed its reputation. Unduly, as correctly treated it delivers exceptional results, as Hattori shows at a very different price point. I would stay far away from cheap VG-10.

 

[Jovidah]

As already mentioned the cheap Chinese imitation VG-10 and the real Japanese VG10 aren't necessarily the same...then there's also issues like heat treatment.

But beyond that steel is only one aspect of performance. The grind, thinness behind the edge, distal taper are all aspects that can massively impact performance, but almost impossible to show on your average amazon picture.

Then there's also consistency. Once bought a bunch of cheap Chinese imitation VG-10 stuff. They were all over the place, even within the same series, with some being half decent while others were downright junk. It's a complete crapshoot.