Choose by the finished knife, not by steel acronym alone. If you want a published comparison point, the makers below list VG-10 and AUS-10 Japanese-style models around HRC 60, while WÜSTHOF lists Classic at 58 and Gourmet at 56. Those figures help you compare named knives; they do not establish a universal performance ranking.
Compare what the makers actually publish
Composition describes an alloy recipe; Rockwell hardness describes a heat-treated blade or series. Neither figure alone predicts how two finished knives will feel, so use these facts as comparison points.
| Steel label | Documented material information | Named maker example | How to use it |
|---|---|---|---|
| VG-10 | TAKEFU lists 1.00% C, 15.00% Cr, 1.00% Mo, 0.25% V, and 1.55% Co as representative values. | Hokiyama’s Sakon Murakumo uses a VG-10 core, stainless cladding, and is listed at HRC 60. | A concrete stainless-core comparison point: inspect the actual blade profile, cladding finish, and sharpening guidance before choosing. |
| AUS-10 | Aichi describes the AUS family’s carbon, vanadium, and molybdenum additions as intended to improve hardness and wear resistance; it does not publish a single composition table on this page. | Hokiyama’s Sakon Bokusui uses an AUS-10 core and lists HRC 60±2. Hokiyama also says this series is easier to sharpen than VG-10; that is the maker’s claim, not an independent comparison test. | This named example gives a model-specific hardness and a maker-stated sharpening comparison. Check whether the model’s layered construction and handle suit your preference. |
| X50CrMoV15 | WÜSTHOF describes its formula as 0.5% carbon and 15% chromium, with molybdenum and vanadium additions. | WÜSTHOF lists Classic at 58 HRC and Gourmet at 56 HRC. These are different series by one maker. | If choosing between these series, compare their listed hardness alongside profile, weight, handle, price, and care guidance; do not assume the grade name alone predicts feel. |
For a fair shortlist, compare knives of similar blade type and length, then weigh each model’s published hardness, geometry, handle, price, and care guidance together.
Use steel as a filter, then compare the knife
When two knives fit your work, use published composition, construction, and hardness to narrow the choice, then compare geometry, grip, care, and sharpening options. For the practical distinction between stainless and reactive carbon steel, read our Japanese knife steel guide. For the detail on AUS-10 itself, see what AUS-10 means in a kitchen knife.