タグ: Gingami No.3

For more than 25 years as a chef in Japan and Australia, I have used many different Japanese knives. But when it came to Ginsan Japanese Knife steel, my knowledge was surprisingly simple: I knew Ginsan was stainless steel, and that was about it.

Since starting Asaoya Yaichi, I have become much more curious about the steels behind the knives I use and sell. I recently looked deeper into Aogami and Shirogami, and this time I wanted to understand Ginsan.

Why is it called Ginsan? Is it really stainless? Can it still rust? And why is it sometimes compared with carbon steel?

So, once again, I decided to look it up.

What Is Ginsan Japanese Knife Steel?

Ginsan is commonly known as Gingami No.3, or Silver Paper No.3. It is a Japanese stainless cutlery steel from the Yasugi Specialty Steel family.

Just as Aogami means “Blue Paper” and Shirogami means “White Paper,” Gingami means “Silver Paper.” The names come from the identification system traditionally used for these different steels. Despite the name, it does not mean that silver is added to the blade.

👉 INTERNAL LINK: Link here to the article about Aogami and Shirogami and why they are called Blue Paper and White Paper steels.

Ginsan contains roughly 1% carbon and around 13–14% chromium. The chromium gives it significantly more corrosion resistance than traditional carbon steels such as Aogami and Shirogami.

That makes Ginsan stainless steel.

But stainless does not mean rust-proof.

Does a Ginsan Japanese Knife Rust?

Yes, it can.

A Ginsan Japanese Knife is much more resistant to corrosion than a carbon steel knife, but water, salt or acidic food residue left on the blade for long periods can still cause problems.

This distinction is important. “Stainless” is better understood as stain-resistant, rather than a guarantee that the knife can never rust.

For a professional kitchen, however, that extra resistance can make a big difference. Fish, citrus, onions, tomatoes, salt and moisture are all part of everyday work.

👉 INTERNAL LINK: Link here to the article about Japanese knife patina and how carbon steel changes through use.

Ginsan gives you much more freedom from the constant maintenance required by carbon steel while still being designed as a serious cutlery steel.

Why Ginsan Japanese Knife Steel Is Interesting

This is where Ginsan became much more interesting to me.

When people hear “stainless knife,” they may imagine an ordinary, relatively soft kitchen knife. Ginsan does not really fit that image.

It can be hardened to levels suitable for high-quality Japanese knives and is also known for being relatively pleasant to sharpen compared with some highly alloyed stainless steels.

As someone who has sharpened my own working knives for many years, this matters to me.

Eventually, every knife needs sharpening. How the steel responds to the stone, how easily you can bring the edge back, and the edge you can create are more important in everyday work than simply reading specifications.

👉 INTERNAL LINK: Link here to the article about sharpening and bringing out the true potential of a Japanese knife.

Ginsan Japanese Knife vs Carbon Steel

I do not think this comparison should be about deciding which steel is “better.”

Aogami, Shirogami and Ginsan each have different characteristics.

Traditional carbon steels can take fantastic edges and can be very enjoyable to sharpen, but they demand more attention. They react to moisture and acidic ingredients, develop patina and can rust quickly if neglected.

Ginsan offers another approach.

It combines stainless corrosion resistance with some characteristics that people appreciate in traditional Japanese knife steels, particularly sharpness and sharpening response.

That is probably why Ginsan is sometimes described as a stainless steel for people who like carbon steel.

👉 INTERNAL LINK: Link here to the article comparing carbon steel and stainless steel Japanese knives.

How Is Ginsan Different From VG10?

Both Ginsan and VG10 are stainless steels commonly used in quality Japanese knives, but their compositions are different.

Ginsan has a relatively simple composition based mainly around carbon and chromium. VG10 is more highly alloyed and also contains elements such as molybdenum, vanadium and cobalt.

That does not mean one is automatically better.

I have used VG10 professionally and know how capable it can be. Ginsan simply offers a different balance.

After more than 25 years working with knives, I believe the steel name alone cannot tell you how good a finished knife will be. Heat treatment, blade geometry, thickness, grinding and sharpening all matter.

👉 INTERNAL LINK: Link here to the article about Japanese knife hardness and why HRC alone does not determine performance.

That is why I am becoming less interested in asking, “What is the best steel?”

A better question is, “What kind of knife works best for the person using it?”

Is Ginsan Japanese Knife Steel Good for Chefs?

After learning more about it, I can understand why Ginsan is popular with both professional cooks and serious home users.

Professional kitchens demand practicality. You may be cutting fish one minute, vegetables the next, washing your knife and immediately moving on to another job.

A steel combining high cutting performance with good corrosion resistance makes a lot of sense in that environment.

For home cooks, the same qualities can be attractive. Not everyone wants to worry about wiping a carbon steel blade immediately after cutting every ingredient.

A Ginsan Japanese Knife offers the possibility of excellent sharpness with easier everyday maintenance.

What I Learned About Ginsan

Before researching this article, my understanding was basically:

Ginsan = stainless steel.

That was about it.

And after more than 25 years as a chef, I am perfectly comfortable admitting that.

For most of my career, I cared more about whether a knife actually worked than memorising the chemical composition of its steel. I sharpened knives, used them and developed my preferences through experience.

Starting Asaoya Yaichi has made me look deeper.

I now understand why Ginsan occupies such an interesting position among Japanese knife steels. It provides corrosion resistance and easier maintenance while still offering the characteristics expected from a high-quality Japanese knife.

But the biggest thing I keep learning is that the steel name is only the beginning.

A Ginsan Japanese Knife can be excellent, but heat treatment, geometry, grinding, sharpening and the skill of the people making it ultimately determine what that steel becomes in your hand.

And now, at least, when someone says “Ginsan,” I know a little more than simply:

“Oh, that’s stainless steel.”

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Thank you for reading, and I hope to see you again in the next story.