Details Ginsan Steel Review

What is Ginsan Steel?

Ginsan steel, a stainless steel composed of carbon, chromium, and iron, is pure stainless steel. Ginsan steel, also known as Silver #3 Steel or Gin-3, is made by Japanese Hitachi Metals Ltd. Ginsan steel is extremely resistant to corrosion and edge retention because of its purity.

Ginsan steel is very similar to Shirogami #2 Steel, but it has a lower Rockwell hardness than the Aogami or Shirogami steels. It is made from stainless steel and can maintain a sharp edge. This makes it ideal for kitchen knives.

Ginsan Steel Composition

  • Carbon 0.95%-1.10%: Enhances edge retention, hardness and tensile strengths. It increases steel resistance to wear and abrasion as well as corrosion.
  • Chromium Cre 13.00%-14.50% : Formation of Chromium carides. This increases the blade’s hardness and tensile strength as well as corrosion resistance.
  • Manganese 0.60%: Increases steel’s strength and hardness. The steel’s hardenability can be improved by heating it.
  • Phosphorous P 0.033%: Although considered an impurity, it may increase the strength and improve the machinability steel.
  • Silicon Sil 0.35%: Increases strength, heat resistance.
  • Sulfur S 0.022%: This improves machinability, but it is considered an impurity when used in large quantities.

Properties for Ginsan stainless Steel

Ginsan Steel Hardness

According to the Rockwell hardness scale , Ginsan stainless steel has a hardness of 61HRC. The high carbon content, up to 1.1%, makes this hardness level high. Ginsan steel has a high carbon content and is expected to have excellent properties such as edge retention, wear resistance, and so on.

Ginsan Steel Edge Retention

Steel’s hardness directly affects its edge retention. Ginsan steel has excellent edge retention due to its high hardness. Even with repeated use, the blades don’t dull quickly. If you’re looking for a Japanese kitchen knife with minimal maintenance, consider knives made from Ginsan blade steel.

Ginsan Steel Wear resistance.

Knife blades will wear due to regular use. Ginsan, a hard steel that has a hardness of 61HRC, offers great wear resistance. It is important to select a knife that doesn’t wear out quickly. Otherwise, you’ll be constantly looking for new knives.

Ginsan Steel Corrosion Resistance

Many factors affect the corrosion resistance of steel blades, such as care and use. Steel containing more than 12% of chromium can be classified as stainless steel and corrosion-resistant. Ginsan steel is made up of 13% to 14.5% of chromium, which makes it stainless steel.

Ginsan Steel rust

Ginsan stainless steel is resistant to rust and corrosion but it is not impervious to corrosion. It can rust and stain in corrosive environments. You cannot, for example, leave the knife in salt water overnight without worrying about staining. Keep your Ginsan knives dry and clean. To prevent rusting, you can apply mineral oil to the blades.

Ginsan Steel Toughness

Hard steels are known for their poor toughness. This is the case with Ginsan stainless. The steel is not the most tough due to its high hardness. It is susceptible to cracking, chipping and breaking under force and impact.

Ginsan blades are not the most tough, but they can be used for more difficult or demanding applications.

Ginsan steel is often used in kitchen knives that have a length of 9 inches or less. These knives are not meant to be very tough and can be used for light work. You can find tougher knives for cutting bones made from Sandvik14C28N blade steel.

Easy to sharpen Ginsan Steel

Hardness and wear resistance determine how easy it is to sharpen steel. Ginsan steel has a high wear resistance and hardness, making it difficult to sharpen. It doesn’t mean that your blade won’t get sharp edges, but it will require more effort and time to achieve a razor-sharp edge.

Ginsan equivalent in stainless steel

Ginsan stainless steel has the same properties of high carbon steel, but retains its stainless property. It is very similar in appearance to Shirogami #2. Ginsan and Shirogami 2 have the same hardness, but Shirogami 2 has slightly better edge retention.

Ginsan and Blue Steel

Ginsan steel is stainless steel with chromium (13.5%) as its alloy composition. Blue steels, on the other hand are high-carbon steels that have little chromium and do not qualify for stainless steel.

Blue steels have a higher Rockwell hardness of up 65 HRC. They retain more edge than Ginsan steel due to their high hardness. However, they are less resistant to corrosion and can be sharpened more easily.

Blue blade steel has a higher HRC than Ginsan, which can reach 65. Blue steel’s alloy composition, which contains Tungsten, greatly increases its toughness when hardened at high temperatures. This property is also found in T10 steel for katanas.

High carbon Blue steel knives are more expensive than Ginsan because of their toughness and edge retention. It is worth noting, however, that Ginsan Steel edge retention and holding is quite good and can easily surpass the lower Blue steel#1 or Blue steel #2.

The Ginsan blade will give you a more sharp edge than the blue steel blades. It will be easier to maintain a Ginsan-steel knife than any blue steel blade, as they need to be protected from rust.

A knife with Ginsan is my personal choice. It is stainless, sharpens easily, has good edge retention, is very close to Blue steel #1, is easy to sharpen and is also much more affordable.

Ginsan vs VG10

VG10 and Ginsan stainless steel have almost identical performance. Ginsan’s Rockwell hardness is about 61HRC and VG10’s is between 58-60 HRC. Ginsan steel is unique. Ginsan steel’s high purity allows it to retain its edge better than VG10 steel blades.

The edge retention properties of Ginsan steel are similar to those of high-carbon steels. My experience has shown that sharpening Ginsan knives is a lot easier than sharpening VG10 knives. This could be due to Ginsan’s fine-grained nature and lack of Vanadium Carbides, which are highly wear-resistant.

Ginsan steel has a limited toughness. VG10 steel has a higher toughness because it contains Cobalt and Vanadium in its alloy. This improves its wear resistance and hardness, and also increases its toughness.

Both blade steels can be made from stainless steel, but VG10 has a slightly higher corrosion resistance because of the higher amount of Chromium in the alloy composition. Ginsan Steel is my preferred choice over VG10 Steel because of its superior Edge retention.

Is Ginsan stainless steel good knife steel?

Ginsan stainless steel is a good quality knife steel. It is extremely corrosion resistant, has excellent edge retention, wear resistance, and can withstand high temperatures. It’s a great choice for kitchen knives, but it has a low Rockwell hardness which makes it less tough. It is easy to sharpen Ginsan steel using Whetstones and normal aluminum oxide abrasive Sharpeners.

About the author

Hi, my name is Jaba Ray. I'm a knife expert and researcher. I am the creator of thesandwichknife.com, your one-stop site for everything related to knives. I love people who need suitable steel or knife for their cook because I'm also a food lover. I work with a team of people who've always had a passion for knives and blades on this site.

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