N690 vs VG 10 Knife Steel Comparison

N690 vs. VG-10: A Comprehensive Steel Comparison

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Whether you’re collecting custom blades, need a reliable bushcraft or EDC knife, or simply enjoy learning about steel properties, this guide offers an in-depth comparison of two popular stainless steels—Böhler N690 and VG-10. We’ll cover chemical composition, heat-treatment nuances, real-world performance, and more, so you can make an informed decision when picking your next knife.

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1. Introduction to N690 and VG-10

N690

Sometimes referred to as Böhler N690 or N690Co, this Austrian-made stainless steel is praised for its balance of hardness, corrosion resistance, and edge stability. Its approximate composition includes:

• 1.08% Carbon
• 17.3% Chromium
• 1.5% Cobalt
• 1.1% Molybdenum
• 0.1% Vanadium
• Plus small amounts of Manganese (0.4%) and Silicon (0.4%).

N690 is often compared to mid- to high-end steels like 440C or 154CM and, compositionally, is very close to VG-10. You’ll find it in quality mid-priced knives, especially bushcraft fixed blades, tactical designs, and EDC folders.

VG-10

Originating from Japan’s Takefu Special Steel, VG-10 typically contains:

• 1.0% Carbon
• 15% Chromium
• 1.4–1.5% Cobalt
• 1.05% Molybdenum
• 0.2% Vanadium
• Plus small amounts of Manganese (0.5%) and Silicon (0.6%).

VG-10 made its name in premium Japanese kitchen knives, thanks to its fine grain structure and dependable edge retention. It’s also found in folding knives and smaller fixed blades, offering excellent cutting performance.

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2. Typical Hardness (Rockwell C) Ranges

• N690 Hardness Range: ~59–61 HRC (some makers go 57–59 HRC for added toughness).
• VG-10 Hardness Range: ~59–61 HRC, though certain kitchen-knife makers push ~60–62 HRC to maximize edge retention.

Practical Implications

• At ~57–59 HRC, you gain toughness and easier sharpening.
• At ~59–62 HRC, you’ll see improved edge retention but a higher risk of chipping or rolling if used aggressively on tough materials.

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3. Detailed Alloy Element Effects

Both N690 and VG-10 are considered stainless steels, meaning they contain at least 13% chromium for corrosion resistance. Here’s how their main alloying elements play out:

N690 (Approximate Composition)

• Carbon (1.08%): Boosts hardness and edge-holding.
• Chromium (17.3%): Increases corrosion resistance and allows formation of chromium carbides for wear resistance.
• Cobalt (1.5%): Helps refine grain structure, aiding in both hardness and toughness.
• Molybdenum (1.1%): Enhances corrosion resistance and overall strength.
• Vanadium (0.1%): Even a small amount refines grain size and aids hardness.
• Manganese (0.4%), Silicon (0.4%): Support steel production and improve overall strength.

VG-10 (Approximate Composition)

• Carbon (1.0%): Promotes high hardness and edge retention.
• Chromium (15%): Provides stainless qualities and forms chromium carbides.
• Cobalt (1.4–1.5%): Aids in grain refinement and hardness.
• Molybdenum (1.05%): Improves corrosion resistance and high-temperature strength.
• Vanadium (0.2%): Increases wear resistance and hardness.
• Manganese (0.5%), Silicon (0.6%): Assist in steelmaking and add to overall strength.

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Key Takeaway: The two steels share many similarities, with N690 containing slightly more chromium, potentially giving it a small edge in corrosion resistance. VG-10, however, is famed for its performance in finer-edge applications (like kitchen knives).

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4. Heat-Treatment Nuances and Forging

• N690: Follows a fairly standard stainless heat-treatment (austenitize, quench in oil or air, two tempers). Controlling soak temperatures and cooling rates is key to prevent warping.
• VG-10: Similar process, but top Japanese knife makers often have closely guarded methods to achieve the best hardness and edge stability. VG-10 can be less forgiving if overheated, risking grain growth.

Neither steel is typically hand-forged in the same way carbon steels (e.g., 1095) might be. However, VG-10 is sometimes used as a core in high-end Damascus kitchen knives.

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5. Patina Formation and Protective Coatings

Being high-chromium steels, both N690 and VG-10 are “true” stainless steels:

• Patina Formation: Minimal to none. Don’t expect the classic patina you see on high-carbon blades like 1095 or O1.
• Protective Coatings: Usually unnecessary, as both resist rust well. Some knives feature coatings for aesthetics, but it’s not essential for corrosion prevention.

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6. Side-by-Side Performance Comparison

Property	N690	VG-10
Typical Rockwell Hardness	~59–61 HRC	~59–61 HRC (up to ~62 possible)
Corrosion Resistance	High (similar to 440C/154CM)	High (rated ~8/10)
Edge Retention	Good, moderate to high	Good, moderate to high
Toughness	Good, moderate	Fair to moderate
Ease of Sharpening	Moderate	Moderately easy (~7/10)
Chipping Risk (at high HRC)	Moderate if used aggressively	Moderate if run very hard
Preferred Applications	Bushcraft, EDC, tactical/survival	Kitchen knives, EDC folders

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7. Real-World Applications

1. Bushcraft and Survival

   • N690: Popular for bushcraft/survival blades due to a solid balance of corrosion resistance and toughness—especially around 59 HRC.
   • VG-10: While it can handle moderate bushcraft tasks, it’s best known for slicing efficiency rather than heavy batoning.

2. Everyday Carry (EDC)

   • N690: A great all-rounder, offering good edge retention and strong rust resistance.
   • VG-10: Excellent for frequent slicing (like opening boxes) and easy to maintain a razor edge.

3. Kitchen Use

   • N690: Capable in the kitchen but less ubiquitous in high-end chef knives.
   • VG-10: A staple in Japanese culinary knives (gyutos, santokus), offering outstanding sharpness and edge stability.

4. Tactical and Military

   • N690: Frequently found in tactical designs due to consistent performance in the field.
   • VG-10: More widespread in culinary circles, but still suitable for robust tactical folders if heat-treated properly.

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8. Ease of Sharpening and Maintenance

• N690: Moderately easy to sharpen. With only ~0.1% vanadium, it’s more forgiving on sharpening stones than higher-carbide steels (e.g., CPM S90V).
• VG-10: Often rated ~7/10 in sharpening difficulty—harder than simple steels like 1095, but easier than vanadium-heavy super steels.

Being stainless, both only require simple cleaning and drying. Occasional honing or stropping keeps them in top shape.

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9. Cost and Availability

• N690: Found in mid-range to premium knives. Common in Europe and among custom makers who value its ease of heat-treat and consistent quality.
• VG-10: Widely recognized in premium Japanese kitchen cutlery. Also appears in mid-level EDC folders worldwide, making it relatively accessible.

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Overall, both can overlap in pricing, with VG-10 often commanding a premium in high-end kitchen knives, while N690 is more common in European-made or custom outdoor blades.

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10. Why Pick These Steels?

Ideal Uses

• N690: An all-rounder for bushcraft, survival, and EDC, thanks to its balance of corrosion resistance and impact toughness.
• VG-10: Exceptional for kitchen knives or EDCs where ultra-fine slicing is paramount. Its fine grain structure allows a razor-sharp edge.

Advantages Over Other Options

• Both outperform simpler stainless steels (e.g., 420, 7Cr17) in edge retention, while remaining easier to sharpen compared to high-vanadium “super steels” (e.g., CPM-S90V).
• Neither breaks the bank like some “super-premium” steels (e.g., M390, CPM MagnaCut).

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11. Pros and Cons at a Glance

N690

Pros

• Very high corrosion resistance (up to ~17.3% Cr)
• Good balance of hardness and toughness
• Moderately easy to sharpen
• Excellent for bushcraft/survival

Cons

• Less recognized in culinary markets
• Availability can sometimes vary by region

VG-10

Pros

• Proven performance in premium kitchen knives
• Good corrosion resistance (~15% Cr)
• Takes a very sharp edge with proper heat treat
• Widely available across folders and culinary cutlery

Cons

• Potential micro-chipping if hardened too high or used in very tough tasks
• Slightly less tough than specialized survival steels
• High-end reputation often raises the price tag

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12. Conclusion and Recommendations

Böhler N690 and VG-10 are top-tier stainless steels that excel in different niches:

• N690: Offers a slightly higher chromium content and a good balance of toughness and edge retention, making it a go-to for outdoor and survival applications.
• VG-10: The darling of fine kitchen knives—known for razor-sharp edges, dependable corrosion resistance, and ease of re-sharpening.

When choosing:

• Pick N690 if you want a robust bushcraft/survival blade or an all-purpose EDC that can handle rougher use without chipping.
• Pick VG-10 if slicing performance is your priority—especially for food prep or precise daily tasks where a clean, razor edge is key.

Ultimately, you can’t go wrong with either. Both have a track record of balancing hardness, rust resistance, edge retention, and ease of sharpening. Your decision boils down to personal preference, intended use, and the specific knife design.

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Additional Notes and Suggestions

1. Factual Accuracy & Technical Correctness

   • Both steels’ compositions and applications are generally correct. A key point is that N690 and VG-10 are almost “cousins,” with very similar cobalt and molybdenum contents, though N690 has slightly more chromium.

2. Clarity & Flow

   • The headings and bullet points are well-organized. Introducing both steels up front and then diving into specifics (hardness, composition, performance) helps readers follow logically.

3. SEO Optimization

   • Terms like “N690 steel,” “VG-10 steel,” “knife steel comparison,” “edge retention,” “corrosion resistance,” and “bushcraft vs. kitchen knives” help search engines categorize the content.
   • Ensuring headings use keywords (e.g., “N690 vs. VG-10”) boosts discoverability.

4. Important Missing Information

   • Consider mentioning that some knife enthusiasts find N690 slightly easier to forge by custom makers than other high-end stainless steels.
   • Emphasize that VG-10 is often used in laminated or Damascus constructions (especially for Japanese kitchen knives).
   • Include guided sharpening angles or recommended edge geometry for each steel (e.g., ~15° per side for kitchen and ~20° per side for bushcraft) for readers who want more practical tips.

5. Final Thoughts

   • Readers interested in bushcraft or tactical knives may also want to compare N690 with steels like 14C28N or CPM 154.
   • For kitchen use, comparing VG-10 with proprietary Japanese steels (e.g., VG-Max) or PM steels (e.g., SG2/R2) might be insightful.

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Thank you for reading! We hope this updated article helps both new and seasoned enthusiasts choose the perfect steel for their next knife. Feel free to share your experiences, questions, or favorite N690/VG-10 blades in the comments below!