VG2 and VG5 are favored for the manufacturing of thin blades forthese reasons.
1. VG2 and VG5 are made with refined low impurity raw material, they make a significant improvement in their mechanical properties (flexural strength ・ yield point ・ elongation ・ reduction of area ・ impact strength）, and achieve both positive grindability and satisfactory hot forging easier.
2. Both grades have excellent qualities and structure required from stainless cutlery steel.
In addition to this the increased levels of C (chromium) and C(carbon) are higher than the more than common stainless steel grades. The eutectic carbide crystallization is suppressed, to make the hardness as high as possible with well-balanced element ratios, and a uniform structure of refined carbides.
3. Refinement during material processing.
Even though carefully selected steel ingots for the raw material with low impurities and segregation, it is impossible to eliminate them completely. Accordingly, the materials are refined at the hot rolling to diffuse segregation, and refine coarse grain structures. Heat treatment is used at various stages throughout the manufacturing process so that the steel has the optimum grain structure.
The composition of VG2 improves corrosion resistance by reducing the carbon (C) content. The addition of molybdenum (Mo) also increases the toughness of the steel. It has the necessary hardness and abrasion resistance for a blade, and is designed for easy sharpening and excellent edge retention. It is widely used for blades in food processing machines.
The amount of C and Mo in VG5 is higher than in VG2, and the addition of vanadium (V) has resulted in finer carbides which creates a good balance of hardness, abrasion resistance, and corrosion resistance. It is widely popular in consumer kitchen tools.
| C | Cr | Mo | V | Hardness | |
|---|---|---|---|---|---|
| VG2 | 0.60-0.70 | 13.00-15.00 | 0.10-0.20 | — | HRC58≦ |
| VG5 | 0.70-0.80 | 13.00-15.00 | 0.20-0.40 | 0.10-0.20 | HRC59≦ |
