Know your steel

1.4116 vs VG-10: which is right for you?

Edge retention, care, and price: how our German 1.4116 and Classic Damascus knives compare.
  • 1.4116 The grade our German Steel collection is named for
  • VG-10 The core steel of our Damascus knives
  • 56 / 60+ HRC: 1.4116 about 56, VG-10 60 or higher
  • Same care Wash by hand, dry, and hone regularly

Our German Steel and Classic Damascus kitchen collections use different steels. The 1.4116 High carbon German Steel collection is named for its grade, and the Classic Damascus collection is listed as 67-layer Damascus steel. Here is an honest comparison of the two steels, how long they hold an edge, how to care for them, and what they cost.

The two steels side by side

1.4116 (X50CrMoV15) VG-10
Carbon 0.50% 1.00%
Chromium 14.50% 15.00%
Molybdenum 0.65% 1.00%
Vanadium 0.15% 0.25%
Cobalt none 1.55%
Hardness about HRC 56 HRC 60 or higher

Both are stainless steels made for knives. VG-10 has twice the carbon of 1.4116, which is what lets it be hardened further.

Rebex Damascus chef's knife on a walnut board with mushrooms and herbs.
Classic Damascus chef's knife

What our listings say

Most listings in the German Steel collection name 1.4116; the others do not name a grade. The German steak knife listing states vacuum heat treatment and a hardness that can reach 56HRC. Every listing in the Classic Damascus collection describes 67-layer Damascus steel, and two of them, the Damascus steak knife set and the 5.5-inch santoku, state a hardness that can reach 62HRC. The core steel of our Damascus knives is VG-10.

Edge retention

How long an edge lasts depends mainly on how hard the steel is. As hardness goes up, edge retention increases and toughness goes down, and it is difficult to improve both at the same time. VG-10 is rated harder than 1.4116, so on paper it should hold an edge longer. That is a comparison of the two steels, not a side-by-side test of our knives.

VG-10 is rated harder than 1.4116, so on paper it should hold an edge longer.

  • HRC 56 Our German steak knife listing: can reach 56HRC.
  • HRC 60+ VG-10's rating: HRC 60 or higher.
  • HRC 62 Two Classic Damascus listings: can reach 62HRC.

Care

Both steels are stainless, and we suggest the same routine for both collections: wash by hand, dry with a towel, and hone regularly. Our Damascus listings describe high-carbon Damascus steel, so dry those knives straight after washing. Our Care & sharpening guide walks through each step.

Price

Knife for knife, the Classic Damascus collection costs more. In every matching pair in our catalog (same blade type and length), the Damascus version is priced above the German one: the 8.5-inch chef's knife, both santokus, the paring, utility, boning, and bread knives, the four-piece steak knife sets, and the 15-piece sets. Current prices are on each product page.

What each collection includes

Both collections offer chef's knives, santokus, a nakiri, and paring, utility, boning, fillet, and bread knives, plus a four-piece steak knife set and a 15-piece set with block. Neither collection's steak knives are serrated. The German Steel collection adds a 12-inch carver, a cheese knife, a three-piece essential set, and a honing steel, and its 15-piece set includes a honing rod. The Classic Damascus collection adds a 10-inch chef's knife, a cleaver, and a two-piece combo set, and its 15-piece set includes a diamond sharpener.

Which is right for you

Choose the German Steel collection if you want the lower price for the same knife, a carver or a cheese knife, or a set that comes with a honing rod. Choose the Classic Damascus collection if you want the layered pattern, the higher hardness stated on the listings that give one, a Damascus cleaver, or a set that comes with a diamond sharpener.

Shop the collection: 1.4116 High carbon German steel or Classic Damascus.

Shop the steel