Ok I have knives made from both these steels. VG-10 is stainless and a very good one. It sharpens easily and hold the edge a fairly good time. Aogami Super Steel is carbon that will take a extremely sharp edge and holds it longer than any stainless can. It will stain and rust so it can't be left dirty or wet after use.
For stainless I'm a big fan of VG-10. I also like a 10* to 15* edge angle per side on my VG10 knives.
I do prefer my AS knives though and use a Takeda AS Cleaver for about 90% of my slicing and dicing of everything regardless. I also have a Takeda AS slicer that I use on protien, large melons and such. So as I said if you wash and dry after using it you won't have any problems. Now in the case of most AS knives they come with real tight bevels per side, in the 5* to 7* range. To me this is a bit of a draw back and I like to take mine out to about 10* or give it a 2* per side micro bevel. Once I started using either of these methods I've not had anymore micro chipping.