The MAC is around 58RC, Tojiros vary quite a bit as I understand, it is a $70 knife after all, but some are hard enough to micro-chip considerably, so over 60RC, which is a significant difference.
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From the MAC website
Most other sources generally seem to say 60 degrees Rockwell C, but I assume they are just pulling the number out of the quoted range that best suits their purpose.
I guess MAC has quite a range too. From what I've heard in the knife-geek forums over the years they seem to average in the high fifties.
I could be happy with both but personally I'd prefer MAC steel to VG-10, and there is another thing about VG-10 that makes it less ideal for unloaded stropping. The edge truncates rather quickly [for high-end steel], then degrades relatively slowly from there, holding well to a nicely serviceable if not super edge.
I never had any luck with the paper/cardboard stropping with the one VG-10 knife I had, except near the tip where it had apparently been overheated in the sharpening/polishing process. There it would produce a thick and tenacious buur that was impossible to remove except by finishing it at a rather obtuse angle. But I would sharpen all acute, then pull the burr straight with a quick stropping when needed.
Which comes to a point that might have already been stated, VG-10 does real nice with a 20deg+/side microbevel, so it's a good choice for general prep in a restaurant environment.
Edited by Rick Alan - Yesterday at 10:15 am
Near as I can tell the range is due to the different series of knives and the fact that they use three different steels. Different steels for different series. They are pretty closed mouthed as which specific steels, instead using generic terms when describing the steels.