Asaoya Yaichi

タグ: Nashiji

  • 銀三 | Ginsan Japanese Knife : 7 Surprising Things I Learned About Silver #3 Steel

    銀三 | Ginsan Japanese Knife : 7 Surprising Things I Learned About Silver #3 Steel


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn Ferrule

    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?


    165mm Nakiri Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn Ferrule

    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?


    Why Do Japanese Knives Rust So Easily? 

    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


    210mm Gyuto Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn Ferrule

    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

    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?

    VG10 stainless steels

    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?

    Ishizuchi Kanamono Manufactory

    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


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn

    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.”

    👉 Explore more:
    https://blog.asaoyayaichi.com.au

    👉 Visit our online store:
    https://asaoyayaichi.com.au

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

  • 仕上げ | Japanese Knife Finishes: What I Learned After 25 Years as a Chef

    仕上げ | Japanese Knife Finishes: What I Learned After 25 Years as a Chef


    180mm Santoku VG10N 33 Layer Damascus Green Marble Handle Rainbow Spacer

    After more than 25 years working as a professional chef in Japan and Australia, I have used Japanese knives for most of my working life. But when it comes to Japanese Knife Finishes, I recently realised there was a lot I had never really thought about.

    I have used Kurouchi and Damascus knives, and I have even polished one of my own knives to a near-mirror finish. I have also spent many years using traditional Yanagiba and Deba, including an old Yanagiba passed down to me by my mother.

    Of course, I knew these knives looked different. But I never really stopped to ask why.

    Does a hammered finish actually help food release? Is Kurouchi practical or mainly traditional? Does a mirror-polished blade perform differently?

    Since starting a Japanese knife business, I have begun looking at knives from a different perspective. So once again, I decided to do some research.

    What Are Japanese Knife Finishes?

    Ishizuchi Kanamono Manufactory

    The first thing I learned is that Japanese Knife Finishes are not all created for the same reason.

    Some come directly from the knife-making process, while others involve additional polishing, hammering or decorative work. Some can also influence how food contacts the side of the blade.

    But one thing became clear very quickly: the finish alone does not determine how well a knife cuts or releases food.

    Blade geometry, thickness, grind, sharpening, the ingredient and even cutting technique can all make a significant difference.

    Thinking back over my career, this makes sense. I have always noticed the edge, geometry, weight and balance of a knife far more than its surface finish.

    👉 INTERNAL LINK: 切味 Kireaji article

    Kurouchi — A Finish I Learned to Appreciate


    165mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    Kurouchi is one finish I definitely know from experience.

    The dark surface is associated with the forging process and is intentionally left on parts of the blade instead of being completely polished away.

    Years ago, however, I didn’t appreciate it.

    I had a Kurouchi knife and decided I wanted it shiny, so I removed the black surface and polished the blade myself.

    At the time, I thought it looked better.

    Today, I probably wouldn’t do it.

    I now appreciate the rustic appearance and character of Kurouchi much more. The remaining oxide layer can also offer some protection to the covered carbon-steel surface, although exposed carbon steel and the cutting edge still require proper care.

    👉 INTERNAL LINK: Kurouchi Japanese Knives 黒打ち | I Once Removed It All — And Learned From It

    Do Textured Japanese Knife Finishes Help Food Release?


    VG10 Polished Hammered 67 Layer Damascus Green Handle

    This was probably what I was most curious about.

    Tsuchime is the familiar hammered finish, while Nashiji has a subtler textured surface often compared to the skin of a Japanese pear.

    The idea that these textures can help food release makes sense. An uneven surface changes the contact between the food and blade and, in some cases, can reduce the tendency for food to cling tightly to it.

    But I learned that it isn’t as simple as saying:

    “Tsuchime means food doesn’t stick.”

    Blade geometry still matters enormously.

    Two knives with similar finishes can behave very differently depending on their grind, thickness and overall shape.

    This was interesting to me because it showed that Japanese Knife Finishes can have a practical function without necessarily being the main reason a knife performs well.

    Polished, Mirror and Damascus Finishes


    180mm Santoku Aogami #2 Green Micarta Handle with Turquoise Spacer

    Migaki refers to a polished finish, although the degree of polishing varies between makers.

    Mirror polish takes that idea much further.

    I understand the attraction because I used to love shiny knives. I have spent plenty of time polishing a blade myself until it became highly reflective.

    But a smoother surface doesn’t automatically mean better performance. Moist or starchy ingredients can still cling to a smooth blade, and after years in professional kitchens, I have also become much less worried about scratches.

    A working knife is going to look like a working knife.

    Damascus is another finish I have actually used. The layered patterns can be beautiful, but the pattern itself doesn’t automatically make a knife sharper.

    In many modern Japanese knives, Damascus layers form the cladding around a core steel. The core steel, heat treatment, blade geometry and sharpening have a much more direct relationship with cutting performance.

    I still love the appearance of a beautiful Damascus blade. I just wouldn’t say, “It’s Damascus, so it must cut better.”

    👉 INTERNAL LINK: Hardness 硬度 | Japanese Knife HRC article

    Traditional Yanagiba, Deba and Kasumi

    Traditional Tosa Knives

    Researching Kasumi was particularly interesting because I have used traditional Yanagiba and Deba for many years.

    One of my Yanagiba was passed down to me by my mother and has been used for decades.

    But I don’t want to pretend that I spent those years analysing its finish.

    I didn’t.

    To me, it was simply a traditional Japanese working knife. I sharpened it, maintained it and used it.

    Only after becoming involved in selling Japanese knives did I start paying more attention to terms such as Kasumi and the manufacturing and polishing techniques behind traditional blades.

    Sometimes there is a big difference between knowing how to use something and understanding exactly how it was made.

    👉 INTERNAL LINK: Japanese Knife Bevels | Single Bevel vs Double Bevel Explained

    What I Learned About Japanese Knife Finishes


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    After looking more closely at Japanese Knife Finishes, I don’t think there is one “best” finish.

    Some finishes may influence food release or surface protection. Some reflect traditional manufacturing methods. Others involve considerable extra craftsmanship and are valued partly for their beauty.

    But I would never choose a knife based on finish alone.

    After more than 25 years as a chef, I still pay more attention to blade geometry, sharpening, weight, balance and how the knife actually feels in my hand.

    What surprised me most was realising that I had used some of these finishes for decades without really thinking about why they existed.

    Starting Asaoya Yaichi has made me curious about things I once simply accepted.

    And sometimes, researching something I thought I already understood reminds me just how much there still is to learn about Japanese knives.

    👉 INTERNAL LINK: 均衡 Kinkō | Japanese Knife Balance article

    👉 Explore more:
    https://blog.asaoyayaichi.com.au

    👉 Visit our online store:
    https://asaoyayaichi.com.au

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