Recommended for Either a Junior Chef or Head Ch...
Masamoto Sohonten’s VG10 line sports a blade steel crafted out of VG10. VG10 is a stainless steel that possess an HRC of 61-62, making it a relatively hard steel with a favorable edge retention. The blades of the knives in this line are not extraordinarely difficult to sharpen, however, they require that their user have good sharpening skills, or they require servicing by a professional. VG10 knives are highly ware-, stain-, and rust-resistant knives, so they are easy to maintain, and they are very durable as well. These VG10 knives sport a traditional-style, ebony wood handle embedded with a buffalo horn bolster for balance.
Recommendation: Masamoto Sohonten’s VG10 line is best for professional chefs with good sharpening skills. Even though VG10 is a stainless steel it is of that variety that is harder than many other stainless steel knives, so good sharpening skill is required to maintain its blade edge.