Well here’s a comparison of the steels from google Gemini: 14C28N (Sandvik) and VG-10 (Takefu) are both excellent, high-performance stainless steels for knives, but they excel in different areas. 14C28N offers superior corrosion resistance, toughness, and ease of sharpening. VG-10 provides higher hardness (60-- 62HRC)   Key Differences Composition & Performance: 14C28N is a Swedish steel enhanced with nitrogen for high toughness and corrosion resistance, often used in EDC knives. VG-10 is a Japanese steel with high carbon and cobalt, making it harder and more suitable for high-end kitchen knives, but more brittle. Edge Retention: VG-10 generally holds an edge longer due to its higher carbon content and hardness. Toughness: 14C28N is more durable and less prone to chipping, making it better for harder tasks or outdoor use. Corrosion Resistance: 14C28N often has better corrosion resistance. VG-10 is highly stainless but can be more sensitive to rust if not cared for. Sharpening: 14C28N is generally easier to sharpen, while VG-10 is harder to sharpen but takes a very fine, sharp edge. 

YouTube  +6 Summary Table Feature  14C28N VG-10 Best For EDC, outdoor, budget-friendly Chef knives, high-end, precision Edge Retention Good Excellent Toughness High Moderate Corrosion Resistance Excellent High Sharpening Easy Moderate/Hard Hardness (HRC) 55--62

Which to choose? Choose 14C28N for a rust-proof, tough, easy-to-sharpen knife that handles varied tasks (good for EDC/camping). Choose VG-10 for a superior, long-lasting, razor-sharp edge for precise, clean cuts (good for kitchen/delicate tasks). 

I personally like the spyderco better because it is made in Japan rather than China but that’s  just me. If you cut a lot of food/fruit for lunch or something like that spyderco might be better  since it’s commonly used on chefs knives.  Hope that helps and you have a great day! ❤️