VG10 edge retention isn't that amazing in my experience, and it's harder to sharpen than carbon steel. Burr feels gummy rather than crisp, and carbon steel goes as high as 65 HRC vs 62 for VG10.
It's sad that the market is flooded with high-performance stainless steels which are inherently worse and more expensive, just because the average person is afraid of rust and knife maintenance.
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VG10 edge retention isn't that amazing in my experience, and it's harder to sharpen than carbon steel. Burr feels gummy rather than crisp, and carbon steel goes as high as 65 HRC vs 62 for VG10.
It's sad that the market is flooded with high-performance stainless steels which are inherently worse and more expensive, just because the average person is afraid of rust and knife maintenance.