Best Ginsan

[cwk.v]

I think it's time that I try out a Ginsan knife and was curious who everyone thinks makes the best ginsan knives?

This is a no price limitation type question. I've seen quite a few of the well known names come up in my searching thus far.

 

[tostadas]

Of the Ginsan knives I've tried, I particularly enjoyed Nakagawa and Matsubara. S Tanaka was OK. I suspect the grinds would have bigger impact than the steel itself, so maybe start there

 

[blokey]

As far as I know, Sakai Takayuki Ginsan by Yamatsuka, Kagekiyo Ginsan grounded by Myojin, Hado Ginsan by Yamatsuka and Maruyama, Migoto Ginsan by Nakagawa, Tadokoro. Tho the treatment of Ginsan seems rather similar to me, kind wonder if anyone do it differently.

 

[cwk.v]

Thanks for the info so far. That is a very good point about the sharpeners!

I was thinking that Nakagawa was possibly the direction I was leaning. I enjoy all the Nakagawa made knives I currently have. Hado and Migoto Ginsan were also in my consideration. Currently have a Y Tanaka Blue 1 Hado (Maruyama sharpened) and Migoto (Namura sharpened) that are both big favorites of mine so certainly happy to go with either.

 

[HumbleHomeCook]

Curious if there's a specific reason to focus on Ginsan over the other stainless options? Is it the "carbon-like" sharpening properties?

I like Ginsan, just curious as there's also a lot of other good stainless options.

 

[cwk.v]

Curious if there's a specific reason to focus on Ginsan over the other stainless options? Is it the "carbon-like" sharpening properties?

I like Ginsan, just curious as there's also a lot of other good stainless options.

I've tried a bunch of other stainless. Sg2/r2, skd, cobalt special, etc. Figured I'd give ginsan a go

 

[HumbleHomeCook]

I've tried a bunch of other stainless. Sg2/r2, skd, cobalt special, etc. Figured I'd give ginsan a go

Fair enough.

 

[ahhactive]

Actually semi stainless is good as well. Give Heiji a chance

 

[daveb]

Tadasuna uses ginsan in their "Inox" series. Very good and they've been doing it a bit. If you want to try a laser and a ginsan, it would be a solid choice. Gesshin Hide is another very good one. I've a Suisin deba in ginsan that I like a lot but it's the only one I've seen. I was not enamored with the Tanaka but that was because of the profile and not the steel.

Best in your search.

 

[jedy617]

I've had yamatsuka and it's doing decently well in my kitchen. Nakagawa and yamatsuka probably 2 of the highest regarded

 

[Chicagohawkie]

My absolute favorite ginsan blade is the sakai Takayuki ginsan Damascus 240 gyuto by blacksmith Suogo Yamatsuka and grinder/sharpener Hirotsugu Tosa.

 

[tostadas]

Thanks for the info so far. That is a very good point about the sharpeners!

I was thinking that Nakagawa was possibly the direction I was leaning. I enjoy all the Nakagawa made knives I currently have. Hado and Migoto Ginsan were also in my consideration. Currently have a Y Tanaka Blue 1 Hado (Maruyama sharpened) and Migoto (Namura sharpened) that are both big favorites of mine so certainly happy to go with either.

BTW Nakagawa does the forging and others do the sharpening. The one I had was a wide bevel by morihiro

 

[cwk.v]

BTW Nakagawa does the forging and others do the sharpening. The one I had was a wide bevel by morihiro

Yup! That's correct. I have a couple Nakagawa x myojin knives so I'm familiar

 

[Qapla']

What kind of knife?

Are you also open to AUS-10?

 

[cwk.v]

What kind of knife?

Are you also open to AUS-10?

I've actually tried AUS-10 before, so considering something new

 

[gentiscid]

I think it's time that I try out a Ginsan knife and was curious who everyone thinks makes the best ginsan knives?

One and only: N A K A G A W A

 

[M1k3]

Sukenari.

 

[jedy617]

I too like the hardness of sukenari

 

[birdsfan]

Just a coincidence....I recently acquired a Nakagawa ginsan so I have been using it hard for the last few weeks. Today, I was rough cutting pitted kalamata olives, and got to the end of the bucket. At the bottom, you tend to find quite a few olive with pits. I hit probably a dozen.......not a chip, not a mark. I am feeling pretty good about Nakagawa ginsan

 

[Giovanny Torres]

+1 for Nakagawa/Morihiro, no need to baby it in a professional setting.

 

[zizirex]

Nakagawa and Yamatsuka are the most well known for Ginsan, esp from Sakai area.
Shigeki Tanaka is also one of the underrated ones, I like it because it holds an edge really well and is pretty tough.

Sukenari seems like a good one as well, but it's pretty rare nowadays.

The Hokiyama made is not too bad for entry-level, decent HT and Grind as well.

I have not seen a review about the Takefu-made one, so no comment about it.

 

[blokey]

Think of it there seems not a lot of TKV ginsan, I can’t name one off my head. Maybe they just prefer VG10 or other Takefu stainless.

 

[zizirex]

Yeah, their VG10 is a good one, the same as R2. too bad only Takamura and Ryusen makes it with a proper grind

 

[Troopah_Knives]

I've actually tried AUS-10 before, so considering something new

AUS-10 is more or less the same as ginsan so I wouldn't necessarily rule them out

 

[blokey]

VG1 is another similar one, but aus10 and vg1 just don’t seems to get the treatment as Ginsan, mostly seen on cheaper stuff with subpar ht.

 

[Chicagohawkie]

Sukenari not known for ginsan, Tanaka made a great laserish ginsan blade, but very basic.

 

[itzjustchris1]

My opinion on this is Nakagawa and Yamatsuka. I have couple of Nakagawa/Morihiro Ginsan and I love them. They can get as sharp as possible and very easy to sharpen which made me love Ginsan Steel. I have R2/SG2 knives but they take a while to sharpen.

 

[itzjustchris1]

Think of it there seems not a lot of TKV ginsan, I can’t name one off my head. Maybe they just prefer VG10 or other Takefu stainless.

The only person from TKV that I know of that plays with Ginsan is Yauji Yoshihiro who apprenticed under Kitaoka. Yauji made Ginyo line for Hatsukokoro.

 

[itzjustchris1]

Yup! That's correct. I have a couple Nakagawa x myojin knives so I'm familiar

Another Nakagawa x Myojin knife using ginsan is the Kagekiyo Ginsan.

 

[SwampDonkey]

I've tried ginsan from Yoshimi Kato, Shigeki Tanaka, and Tsunehisa. Of those, I can get the Tanaka to take the best edge and it is really happy with a Chosera 3k finish. I sharpen them all the same way, just my experiences.