On my recent trip to Japan, I was looking for an entry level knife for myself. Most of what I saw and tried were made of VG-10 which I am familiar with. I ended up buying a Sakai Takayuki `80mm Santoku with a wenge Japanese handle. When I finally got home saw it was made of VG-5 steel not VG-10. Overall I've been very pleased with the knife and it is far and away the best I have ever owned

Is anyone familiar with VG-5 steel or have any info on the specs of it?

VG-5 is supposed to retain an edge longer, which also means it's likely harder to sharpen. I doubt you'll notice any difference between the two.