I'd love to get a vg10 chef knife. I have a Tojiro shirogami santoku which is amazing. But I'm just worried the steel won't stand up to the sometimes bone crunching (literally) work I'd put my chefs knife through. A vg10 would suit me better since it's a little more resilient. But man is that Tojiro a lot of bang for buck! So easy to sharpen and gets super sharp even with my YouTube thought sharpening technique!