14C28N stainless steel is developed by the Swedish steelmaker Sandvik as an upgrade to steels like 12C27 and 13C26. 

Sandvik 14C28N steel contains 14% chromium for corrosion resistance along with 0.11% nitrogen addition for improved hardness and edge stability.

VG10 is developed in Japan by Takefu Special Steel, It has 15% chromium along with 0.25% vanadium, 1.0% molybdenum, and an unusual 1.5% cobalt addition intended for tempering resistance. 

While VG10 and 14C28N have similarities, VG10 offers greater wear resistance while 14C28N provides better corrosion resistance and ease of sharpening. 

VG10 is a prominent Japanese stainless steel used in traditional laminated knives while 14C28N has gained popularity in Western knifemaking as a high-performance Swedish alternative.

Takefu also produces SG2 steel, a vanadium-alloyed powder metallurgy grade comparable to western steels like S30V. 

14C28N has significantly higher toughness compared to VG10 steel. Thus 14C28N knives can better withstand impacts without cracking or chipping of the edge. 

VG10 stainless steel’s lower toughness means it needs to be used more carefully to prevent edge damage.

In Charpy Impact testing, 14C28N steel achieved toughness values higher than VG10 steel.

The higher toughness of 14C28N is due to its lower overall carbide content. 14C28N has less chromium carbide than VG10 stainless steel.

The additional carbides in VG10 lead to increased brittleness. The higher toughness of 14C28N means it is less prone to chipping when used for harder tasks.

Moreover, the modern production methods give 14C28N a finer austenite grain size before hardening. This improves toughness by hindering crack propagation through the steel.

For hard-use knives where impact forces are more likely, Sandvik 14C28N superior toughness gives it an advantage over the more brittle VG10 knife steel.

14C28N steel can reach higher hardness levels than VG10 steel, typically achieving over 62 HRC with cryogenic treatment compared to 60 HRC for VG10 blade steel.

The hardness advantage of 14C28N is attributed to its higher nitrogen content of 0.11% vs no nitrogen in VG10.

Nitrogen forms very hard nitride compounds that help strengthen the steel matrix.

14C28N also has a finer grain structure compared to the larger prior austenite grains of conventionally produced VG10.

This finer grain size further enhances hardness capabilities. The higher achievable hardness of 14C28N means the steel can obtain a more durable edge. 

VG10 steel has moderately better edge retention and wear resistance compared to 14C28N due to its higher volume of chromium carbides.

VG10 contains approximately 12-16% chromium carbides by volume, while 14C28N has around 8-10%.

The additional hard chromium carbides in VG10 provide increased resistance to abrasive wear.

For knives, this means VG10 will likely retain its edge sharpness slightly longer when cutting abrasive materials like rope, cardboard, etc.

Testing shows VG10 has edge retention close to 440C steel, whereas 14C28N would rate slightly lower.

However, in slicing tests where wear is less dominant, the two steels may perform more similarly.

Still, VG10 blade steel higher carbide content gives it an advantage for extended cutting of abrasive materials before resharpening is needed.

For applications where wear resistance is critical, VG10 would be the better choice over 14C28N. But for more general use, the difference in edge retention between the two steels is relatively small.

14C28N steel has a notable advantage over VG10 steel in terms of sharpening and grindability.

14C28N contains less carbides that are significantly harder than abrasives used in sharpening stones.

This allows 14C28N to be sharpened easily and quickly with most sharpening systems. VG10 contains 12-16% chromium carbide by volume.

These hard chromium carbides take longer to abrade and sharpen compared to the matrix of 14C28N.

For knife makers and sharpeners, 14C28N can be ground and sharpened faster with less wear on belts and stones.

The easier sharpening of 14C28N also benefits end users – the edge can be restored quickly with basic sharpening equipment.

The hardness of VG10’s carbides means more advanced sharpening skills and equipment may be needed to maintain the edge. 

Overall, the lack of hard carbides gives 14C28N a notable advantage over VG10 when it comes to ease and speed of grinding and sharpening.

This can translate to significant time savings for knifemakers and users working with 14C28N steel.

14C28N has moderately better corrosion resistance compared to VG10 due to its nitrogen addition. 14C28N contains 0.11% nitrogen while VG10 has none.

Nitrogen addition in 14C28N improves corrosion resistance by stabilizing the passive oxide layer that protects stainless steel. 

The extra nitrogen in 14C28N allows it to withstand more aggressive environments with a lower risk of pitting or staining. 

For kitchen knives, where exposure to acids is common, 14C28N would have an advantage, its better corrosion resistance means less maintenance is required.

For most applications the difference is minor and both provide adequate corrosion resistance.

But for uses where corrosion resistance is critical, the nitrogen addition gives 14C28N an edge over VG10.

Having used both VG10 and 14C28N in pocket and kitchen knives, I find they each have some advantages.

VG10 blade steel edge retention and corrosion resistance have impressed me over time.

However, through testing and use, I generally prefer 14C28N steel for its superior toughness and easier sharpening.

The added toughness of 14C28N makes it more forgiving in daily use while the ease of sharpening saves time maintaining the edge.

While VG10 requires a bit more patience to sharpen, its wear resistance rewards that effort.

For most knife users though, I think 14C28N greater corrosion resistance, toughness, and edge stability outweigh the subtle edge retention advantage of VG10.

Unless maximizing edge holding is critical, 14C28N offers an excellent balance of attributes for general-purpose stainless steel.

So based on my experience, 14C28N stainless steel would be my first recommendation.

VG10 is also a solid Japanese stainless steel option if you value edge retention over ease of sharpening.

I would also caution that there are lots of VG10 Chinese knockoffs in the market, I recommend purchasing knives from reputable dealers.