Ginsan has a finer grain than VG-10, making it easier to sharpen on a whetstone—a practical advantage for cooks who sharpen their own blades. VG-10 contains cobalt and vanadium, which slightly increases its hardness and gives it a higher chromium content (14.5–15.5% compared to 13–14.5% for Ginsan), making it slightly more corrosion-resistant. Neither is inherently superior. The choice depends on your needs: Ginsan for sharpening at home, VG-10 for minimal maintenance.
Ginsan steel: Japanese stainless steel with a carbon edge
Ginsan (Silver 3): what exactly is it?
Ginsan — literally "silver number 3" — is produced by Hitachi Metals under the trade names Silver 3 and Gin3. This Japanese stainless steel with a very high carbon content (0.92 to 1.10% C) and chromium content (13 to 14.5%) achieves a hardness of 59 to 62 HRC depending on the blacksmith's heat treatment. Alongside VG-10, it is one of the most widely used stainless steels in traditional handcrafted Japanese cutlery. Its composition gives it unique properties: stainless for easy maintenance, carbon for cutting performance.
Stainless steel with the soul of carbon steel: the properties of Ginsan
Its composition is very similar to that of Shirogami 2, giving it a cutting finesse that rivals traditional carbon steels, while retaining the corrosion resistance inherent to stainless steels. It is easier to sharpen than VG-10, as most blacksmiths confirm in practice. The edge holds for a long time without excessive brittleness. Note: stainless does not mean it is immune to corrosion. Wiping it down after use remains good practice, even with Ginsan.
Hand-Forged Ginsan: Why the Artisanal Process Makes All the Difference
Unlike mass-produced stainless steel knives, the artisanal Ginsan is forged by hand: the metal takes the shape of the blade according to the blacksmith's movements, not an industrial press. The San Maï construction is possible — a Ginsan core enveloped in a more flexible steel to combine strength and flexibility. Japanese blacksmiths specializing in Ginsan primarily work in the traditional regions of artisanal forging. At Stay Sharp, each Ginsan knife is selected directly from the artisans: Hado, Tetsujin, and Motokyuuichi.
Ginsan or VG-10: how to choose based on your profile
VG-10 contains cobalt and vanadium, allowing it to reach 60 to 62 HRC and extend edge retention. Its chromium content (14.5 to 15.5%) also gives it slightly greater corrosion resistance. At 60 HRC, Ginsan has a finer grain and is significantly easier to sharpen on a whetstone: a major advantage for the cook who sharpens their own blades. Neither is absolutely superior. For a regular and demanding cook who sharpens their own knives, Ginsan is the natural choice. For minimal maintenance, VG-10 is more forgiving.
Sharpening a Ginsan steel knife: shop tips
For Japanese stainless steel knives, sharpening on a whetstone remains the gold standard — contrary to misconceptions about stainless steel, Ginsan sharpens as easily as carbon steel. A medium stone (1,000 to 2,000 grit), followed by a finishing stone (3,000 to 6,000 grit), is more than enough. The recommended angle is between 15 and 17 degrees depending on the blade thickness. No extreme abrasives are required, unlike SG2 or ZDP-189. For cooks who prefer to leave sharpening to a professional, whetstone sharpening services are available in-store in Montreal and Quebec City, or by mail throughout Canada.
What type of cook is Ginsan steel for?
Ginsan is suitable for the cook who cooks four to five times a week and is looking for performance without the constraints associated with carbon steel. It is ideal for a smooth transition from a Western steel to a Japanese stainless steel knife, before eventually moving on to Aogami or Shirogami. In a professional setting, it meets the needs of the chef who wants a versatile prep knife without systematic wiping. It is less suited to the extreme sharpening enthusiast, for whom SG2 or ZDP-189 are more appropriate. Ginsan is the stainless steel for Japanese knives for the demanding cook who refuses compromise by default.
Our Ginsan steel knives at Stay Sharp
Stay Sharp offers a curated selection of Ginsan knives hand-forged by renowned Japanese artisans. Hado, Tetsujin, and Motokyuuichi are among the selected makers. The Hado Ginsan knife series is forged by master blacksmith Shogou Yamatsuka of Yamatsuka Hamono — one of the most refined expressions of Ginsan steel. Each model is personally selected by Olivier Caza Berthelet based on criteria of blade geometry, balance, and forge quality. To compare Ginsan with the other stainless steels in the range — VG-10, SG2 — the page The different types of steel offers a complete overview.
Frequently Asked Questions
What is the difference between Ginsan steel and VG-10?
Does Ginsan steel rust?
Ginsan is a stainless steel, not a carbon steel: its chromium content (13 to 14.5%) gives it excellent oxidation resistance under normal use. However, "stainless" does not mean "immune". Leaving it soaking in water or exposing it, without wiping, to acidic foods such as citrus fruits or tomatoes can lead to micro-spots over the long term. Basic maintenance is sufficient: wipe after use, dry before storing. The constraints remain well below those of a carbon steel such as Aogami or Shirogami.
How to sharpen a Ginsan steel knife?
Ginsan sharpens easily on a whetstone, making it one of the most accessible stainless steels for at-home sharpening. A medium stone (1,000 to 2,000 grit), followed by a finishing stone (3,000 to 6,000 grit), produces excellent results. The recommended angle is between 15 and 17 degrees, depending on the blade's profile. Unlike SG2 or ZDP-189, no ultra-fine abrasives are necessary. For those who prefer to outsource the job, whetstone sharpening services are available at Stay Sharp stores in Montreal and Quebec City, or by mail anywhere in Canada.
Ginsan and SG2: which Japanese stainless steel performs best?
SG2 is a powder steel (powder metallurgy) hardened to between 63 and 65 HRC. Its edge and edge retention are exceptional, but sharpening is significantly more technical and the blade is more sensitive to lateral impacts. Ginsan, hand-forgeable, reaches 60 to 62 HRC with much more accessible sharpening and superior impact tolerance. SG2 for the cook passionate about ultimate performance who has mastered precision sharpening; Ginsan for the discerning cook who prioritizes everyday versatility and ease of maintenance. Two distinct categories, not really comparable in everyday use.
Why choose a Ginsan knife over a stainless steel Western knife?
Common Western stainless steels are generally hardened to between 55 and 58 HRC. Their edges are less fine and dull more quickly than those of a Japanese stainless steel knife such as the Ginsan, which reaches 60 to 62 HRC thanks to a much denser crystal grain. The geometry of Japanese knives—a thinner blade and a steeper sharpening angle—further enhances this advantage. The result: the precision, sharpness, and lightness characteristic of Japanese knives, with corrosion resistance close to that of standard Western stainless steel.