• Ginsan

  • Ginsan is a stainless steel widely used in the world of Japanese knives, particularly popular among chefs specializing in traditional Japanese cuisine. Here are its main characteristics:

  • Steel-like Properties:

    Ginsan offers characteristics similar to traditional carbon steel, providing excellent sharpness and ease of sharpening despite being a stainless steel.

  • Ease of Sharpening:

    Ginsan is designed with minimal elements like molybdenum and vanadium, which enhance wear resistance, resulting in easy sharpening. This makes maintenance relatively straightforward.

  • Manufacturing Process:

    Ginsan requires extensive manual labor, such as hammering, to properly shape the steel. This labor-intensive process results in high-quality knives that pair well with the cutting precision required in traditional Japanese cooking.

  • Cost Considerations:

    Due to the labor-intensive manufacturing process, Ginsan knives are relatively expensive. Unlike VG10 steel, which is ready to use with less processing, Ginsan demands more time and skill to produce, reflecting in the cost.

  • Overall, Ginsan is ideal for those seeking the sharpness and tactile feel of traditional carbon steel while benefiting from the durability of stainless steel. It is highly recommended for chefs who value traditional craftsmanship and quality.

Ginsan Japanese Knife Collection

At KIREAJI, Ginsan steel is crafted by traditional craftsman Shogo Yamatsuka, one of the rare artisans in Sakai specializing in Ginsan steel.

KIREAJI's Three Promises to You

  • All Japanese Knives from Sakai City

    1. High-quality Japanese Knive

    We offer knives crafted by craftsmen from Sakai City.

  • Honbazuke

    2. Genuine Sharpness

    To ensure you experience sharpness, we provide a free Honbazuke by our skilled craftsmen.

  • 3. Lifetime Knife Use

    Every knife comes with a free Saya(Sheath) for durability. We also provide paid after-sales services with Sakai City Japanese knife workshop.

  • Ginsan Steel: The Ideal Knife Material Blending Tradition and Innovation
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What is Ginsan?

Ginsan, produced by Hitachi Metals, is a stainless steel known for its rust resistance, sharpness, and durability. It offers carbon steel-like cutting performance and is highly valued in Japanese culinary craftsmanship. Hitachi Metals also produces other high-quality steels like White Steel and Blue Steel. Ginsan boasts sharpness comparable to carbon steel, while alleviating the common challenge of sharpening associated with stainless steel, and it reduces slipping when cutting food.

The Brilliance of Ginsan

Ginsan’s balance between corrosion resistance and cutting performance makes it an excellent choice for knife materials. With a high chromium content of 13-16%, it offers strong resistance to corrosion, while its carbon content ranges from 0.8 to 1.3%, striking a balance between hardness and toughness to ensure stability during use.

Because of its superior sharpness and resistance to rust, Ginsan is extensively used in kitchen knives, trusted by both professional chefs and home cooks alike. It enhances daily culinary tasks, making them more efficient and enjoyable.

Features of Ginsan

  • Gyuto made from Ginsan

    Comparable Sharpness to Carbon Steel

    Ginsan is a material with high carbon content and exceptional hardness. When sharpened, it exhibits sharpness comparable to steel knives.

  • Yanagi made from Ginsan

    Most Sharpenable Among Stainless Knives

    With a hardness of around HRC 60, similar to carbon-based Japanese knives, Ginsan mitigates the typical difficulty of sharpening associated with stainless steel, making it relatively easy to handle even for beginners.

  • Yanagiba made from Ginsan

    Rust-Resistant with Minimal Food Adhesion

    Ginsan knives are highly resistant to rust and offer minimal food adhesion while cutting. This makes them a favorite among Japanese culinary craftsmen.

  • Performance Variation Based on Forging Process

  • The most distinctive characteristic of Ginsan is that its performance is significantly influenced by the forging process. Unlike common stainless steels, hammer forging Ginsan:

    • Breaks down and evenly distributes carbon structures throughout the blade
    • Increases overall blade strength and edge retention
    • Creates a blade that is less prone to chipping

  • As a result, the craftsman’s hammer forging technique greatly impacts the quality of Ginsan knives. In regions like Seki City in Gifu Prefecture, where hammer forging is less common, Ginsan steel is rarely used due to this characteristic.

  • Recommended Users for Ginsan

    • For those seeking a rust-resistant knife: Ginsan is highly resistant to rust, similar to regular stainless steel, making it ideal for those who want low-maintenance knives.
    • For those who prioritize sharpness: Ginsan offers sharpness comparable to carbon steel and has high hardness, making it perfect for those who value a razor-sharp edge.
    • For those looking to overcome the drawbacks of stainless steel knives: Ginsan is easier to sharpen than regular stainless steel knives and is known for less drag when cutting ingredients.

  • In conclusion, Ginsan steel is a well-balanced knife material that combines rust resistance, superior sharpness, and ease of sharpening. Its unique ability to be enhanced through hammer forging distinguishes it from other stainless steels, making it a truly innovative material that leverages traditional Japanese blade-making techniques.

FAQ About Ginsan

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What are the components of Ginsan?

Ginsan is a stainless steel developed by Hitachi Metals, which increases its hardness by increasing the carbon content.

What are the features of Ginsan?

  • Comparable sharpness to steel
  • Easiest to sharpen among stainless knives
  • Resistant to rust, with minimal food sticking

How are Ginsan knives made?

While typical stainless knives are made by punching steel sheets, Ginsan knives are distinctive for being hand-forged, allowing for manual shaping and forging.

What are Ginsan knives suitable for?

They are favored primarily by artisans in Japanese cuisine due to their exceptional sharpness and durability, making them versatile for various tasks.

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Japanese Knife Materials

In the realm of Japanese knives, the choice of material plays a crucial role in performance and maintenance. This guide delves into the nuances of carbon and stainless steel, including popular variants like White Steel #2 and Blue Steel #2, and newer innovations like ZDP189 and Ginsan.

Japanese Knife Materials

Video Provided: Japan Traditional Crafts Aoyama Square (YouTube)

  • Be Cautious with Inexpensive Ginsan Knives

  • Ordinary stainless steel knives are made by stamping out steel sheets, but Ginsan can be hand-forged and hammered, allowing the steel to be tempered. In other words, it is a stainless steel that can be forged. However, a drawback of Ginsan is that its quality can vary, and if not properly forged, it won't become a good knife, which results in a higher price.

    KIREAJI's Ginsan knives are authentic Japanese knives made by traditional craftsman Shogo Yamatsuka in Sakai City. Each knife is meticulously handmade, ensuring reliable quality and peace of mind.