Coreless is a unique steel within the world of kitchen knives. It is produced by Takefu Special Steel and consists of a carefully balanced combination of VG2 and VG10.
Normally, a knifemaker selects the steel themselves and may choose to add additional alloying elements. With Coreless, the process is different. Takefu personally selects the makers who are allowed to work with this steel. Only craftsmen of exceptional quality are granted access, which makes Coreless a more exclusive material.
The combination of VG2 and VG10 results in distinctive cutting performance. VG2 tends to lose sharpness slightly faster than VG10, while VG10 retains its edge longer. This interaction helps the knife maintain a more aggressive cutting “bite” over time, rather than becoming smooth or slippery in use.
Coreless steel is typically hardened to around 60–63 HRC, allowing the blade to be ground very thin while maintaining stability. The result is a steel that stays sharp for a long time, sharpens well, and delivers excellent performance in daily use.
