Ginsan (Honyaki)

  • Where tradition meets modern mastery.

    Forged from Ginsan stainless steel using the revered Honyaki method, this blade carries the soul of Japanese sword-making—yet embraces the convenience of modern stainless steel.

    It delivers the razor-sharp precision of carbon steel, with the rust resistance and easy care professionals need every day.
    Long-lasting, effortless to sharpen, and built for performance, it turns every cut into a statement of skill.

    This is not just the next step in Honyaki—it’s the evolution that chefs around the world have been waiting for.

Traditional craftsmen working on this collection

Shogo Yamatsuka

Japanese Knife Ginsan Craftsmanship

  • Mr. Yamatsuka began his career as a blacksmith in 1974, and in 2012, he was recognized as a traditional craftsman with excellent forging skills in the Sakai blade-making sector.
  • He is a craftsman in Sakai, rare for his mastery of Ginsan steel.
  • Building on the rust-resistant Ginsan forging techniques learned from his father, he is always aiming to improve his skills.

Tadayoshi Yamatsuka

Master of Japanese Knife Mirror Polishing

  • Mr. Yamatsuka was recognized as a traditional craftsman in 2022.
  • Excelling in blade sharpening skills, especially for thin blades
  • Renowned in Sakai for his mirror polished technique on Japanese knives.

KIREAJI's Three Promises to You

  • japanese_knife_made_in_Sakai

    1. Forged in the Legacy of Sakai

    From Sakai City—Japan’s renowned birthplace of professional kitchen knives—each blade is crafted by master artisans with over six centuries of tradition. Perfectly balanced, enduringly sharp, and exquisitely finished, every cut carries the soul of true craftsmanship.

  • 2. Thoughtful Care for Everyday Use

    Every knife includes a hand-fitted magnolia saya for safe storage. Upon request, we offer a complimentary Honbazuke final hand sharpening—giving you a precise, ready-to-use edge from day one.

  • 3. A Partnership for a Lifetime

    A KIREAJI knife is more than a tool—it is a lifelong companion. With our bespoke paid aftercare services, we preserve its edge and beauty, ensuring it remains as precise and dependable as the day it first met your hand.

Why Many Product Photos Show Only the Blade

At KIREAJI, every knife is made to order in Sakai, Japan. Photos show the blade before the handle is attached, allowing artisans to perfect the balance and edge for your specific order. Your knife arrives fully finished — tailored just for you.

Made-to-order Japanese knives

Global Delivery from Sakai

Across the world, discerning cooks seek authentic Japanese knives from Sakai — Japan’s legendary knife-making city with over 600 years of tradition.
At KIREAJI, we work alongside master artisans in Sakai to fulfill that desire, shipping genuine handcrafted knives directly from the workshop to kitchens worldwide.

Global Delivery from Sakai

Ginsan (Honyaki) — Stainless Purity, Traditional Discipline

  • This is not just a knife — it is a commitment.

    Ginsan (also called Gingami No.3 / Silver-3) is a stainless tool steel formulated with about 13–14.5% chromium and ~1% carbon, engineered to deliver corrosion resistance while keeping a carbon‑steel‑like edge feel. In Honyaki construction—mono‑steel forged and hardened by traditional practice—Ginsan becomes a blade that blends classic control with modern practicality.

  • What Ginsan Really Is

    Unlike many high‑carbide stainless steels, Ginsan is fine‑grained and relatively simple in alloying, which helps it take a keen edge and sharpen more easily (many chefs find it easier than VG‑10) while still resisting rust in daily use. It remains stainless—not maintenance‑free—so normal wipe‑dry care is expected.

  • What “Honyaki” Means

    Honyaki denotes a mono‑steel blade hardened by traditional heat treatment—distinct from laminated constructions. In Sakai, Honyaki is considered a pinnacle build for precision and finish, produced in small numbers by specialists. (Stainless Honyaki exists; several Sakai makers offer Ginsan Honyaki lines.)

  • Why Many Smiths Choose Air Quenching for Ginsan

    The steelmaker’s data sheet for GIN™3 (Ginsan) lists quench at 1000–1050 °C with air cooling (oil cooling). For mono‑steel Honyaki blades, air quenching helps reduce cracking/warpage risk and improve consistency versus more severe quench media—critical when post‑quench correction is nearly impossible. (Makers may also use fixtures/plates to control cooling on air‑hardening steels.)

  • How It Performs

    • Clean, controlled cuts that preserve texture in fish, vegetables, and meats.
    • Edge life suited to long prep while avoiding the “harsh” feel some high‑carbide stainless steels can exhibit.
    • Practical for busy services: stainless convenience with classic single‑steel feedback.

  • The Sharpening Experience

    Ginsan responds predictably on whetstones. Maintain stable angles and light, even pressure; it raises sharpness efficiently without demanding ultra‑aggressive abrasives. Routine care (wipe, dry, occasional oil on the handle/bolster wood) keeps performance consistent.

  • Who Should Choose This Knife

    • Cooks who want mono‑steel tradition (Honyaki) with stainless practicality.
    • Professionals who value precise feedback and consistent edge life through long shifts.
    • Users who enjoy sharpening but prefer less worry about rust.

  • Who Should Consider Other Options

    • Those who want minimal maintenance above all (fully stainless laminated builds, etc.).
    • For heavy, rough tasks — such as working with bones or hard materials — consider a more rugged option.

  • Ginsan. Honyaki.

    A stainless Honyaki that carries tradition into daily service—clean, confident, and made to work.

Why Ginsan Honyaki Uses Air Quenching — A Decision Forged in Science and Tradition

  • A great knife is more than sharpness.

    It is the sum of every decision made in its creation — and in the case of Ginsan (Honyaki), one of the most crucial choices happens in the heat of the forge: air quenching.

  • Quenching — The Moment of Truth

    In heat treatment, steel is heated to a high temperature, then cooled quickly to form martensite — a hard, fine-grained structure that gives the blade its strength, wear resistance, and edge life.

    But speed alone is not the goal.
    Cool it too fast, and the blade may crack.
    Cool it too slowly, and it may never reach full hardness.
    Precision is everything.

  • Why Air Quenching Works Perfectly for Ginsan

    Ginsan is a high-chromium stainless steel with exceptional hardenability — meaning it can fully transform into martensite even with slower cooling. This allows skilled smiths to use air quenching to achieve the desired hardness without the cracking risks of water or oil quenching.

    In a Honyaki knife — forged from a single piece of steel — this control is critical. Any distortion or fracture during quenching is nearly impossible to fix. Air quenching minimizes that risk, giving the artisan more certainty in a process where certainty is rare.

  • Four Key Benefits of Air Quenching for Ginsan (Honyaki)

    1. Reduced Risk of Cracking & Warping
      Gentle cooling lowers thermal stress, protecting the blade’s integrity.
    2. Even Cooling Across the Blade
      Air avoids the vapor barrier that water can create, ensuring consistent transformation.
    3. Refined Grain & Toughness
      Controlled cooling produces a fine microstructure for a sharp yet resilient edge.
    4. Perfect Fit for Mono-Steel Honyaki
      Precision cooling meets the unforgiving demands of single-steel construction.

  • Why Carbon Steel Uses Water or Oil Instead

    White and Blue steels have lower hardenability — they need faster cooling to reach martensite. Water or oil quenching is essential for them, but also risky. The smith walks a tightrope: fast enough to harden, slow enough not to break.

  • Air Quenching — Not a Shortcut, but a Masterstroke

    For Ginsan, air quenching is not about convenience.
    It is the union of material science and Japanese craftsmanship — a choice that unlocks the steel’s full potential while protecting the smith’s work.

    The result: a Ginsan Honyaki that is hard, reliable, and built to serve chefs for decades.
    Not just heat treatment — but the quiet mastery behind every slice.

FAQ About Ginsan (Honyaki)

Ginsan, short for Gingami No.3, is a premium stainless steel developed by Hitachi Metals.

Unlike most stainless steels, which often feel lifeless or overly industrial, Ginsan is beloved by Japanese bladesmiths because it combines the clean-cutting feel of carbon steel with the practicality of rust resistance.

Its purity and consistency allow artisans to bring out subtle nuances in forging and sharpening—making it a true canvas for craftsmanship.

Because Ginsan has excellent hardenability, it reaches full hardness even when cooled slowly in air—a process known as air quenching.

This slow, controlled cooling minimizes the risk of warping or cracking—especially important in Honyaki knives, which are forged from a single piece of steel and cannot be corrected once deformed.

Compared to water or oil quenching, air hardening is gentler and more stable, making it the ideal heat treatment for Ginsan and enhancing both the structural integrity and elegance of the final blade.

Ginsan is a highly corrosion-resistant stainless steel, and under typical kitchen use, rust is rarely an issue.

However, like any fine blade, care matters.
If left wet or exposed to acidic ingredients for extended periods, the ultra-thin edge may discolor or develop micro-pitting.
To keep your Ginsan knife in top condition:

  • Wash promptly after use
  • Dry thoroughly
  • Store in a dry environment

A little mindfulness goes a long way toward preserving its beauty.

Not at all—if you treat it with respect.

Ginsan is considered one of the easiest stainless steels to sharpen, offering smooth feedback and clean results.
But as with all Honyaki knives, the blade is thin, hard, and precise, and should be treated accordingly:

  • Avoid cutting through bone or frozen items
  • Use soft cutting boards (like hinoki or rubber)
  • Never drop it—it won’t forgive carelessness

With thoughtful care and regular sharpening, a Ginsan Honyaki knife becomes more than a tool—it becomes an extension of your skill and a reflection of your dedication.

Ginsan – The Fusion of Tradition and Modern Technology

Ginsan is a premium stainless steel used in Japanese knives, balancing sharpness and rust resistance. It sharpens easily like carbon steel and gains strength through forging, making it durable and ideal for both professional chefs and home cooks seeking top performance with low maintenance.

Ginsan – The Fusion of Tradition and Modern Technology

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

The Origin of Craftsmanship

  • Ginsan: Where Craftsmanship Becomes Soul—Beyond a Mere Tool

    Ginsan is more than just stainless steel. It embodies a unique harmony between the subtlety of Japanese cuisine and the deep craftsmanship behind every blade. From heat treatment to final sharpening, each step in the making of a Ginsan knife carries the heart and soul of the artisan.

  • The way a Ginsan knife fits naturally in your hand, the gentle sharpness that glides through ingredients—these qualities are not accidents. They are the result of a craftsman’s deep understanding of the steel, refined through years of dedication and dialogue with the material.

  • This is not just a tool. It is a bridge between tradition and technique, a vessel that conveys culture, care, and spirit through every slice. And when you hold it in your hand, it begins a new chapter in your own story of cooking and craft.
Sakai Traditional Craftsmen Collection

A single knife can change a life

  • Forged entirely by hand in Sakai, Japan, this blade carries the legacy of traditional Japanese sword-making, elevated by generations of craftsmanship, discipline, and pride.
    With its unmatched sharpness, breathtaking beauty, and the spirit of absolute dedication, the Honyaki is more than a tool — it is the soul of the chef, a lifelong partner in the pursuit of mastery, trusted by professionals around the world.