Hi, still figuring out all the steels available. I've seen few knives listed as G3, Ginsan, Silver #3, but I haven't found too much info on them. Are these all the same? Are they stainless but with a higher carbon content? Seems like it might be a good compromise for hardness, retention, ease of care, etc., but didn't know all the details. I only have experience with SS and an Aogami. Thanks!
Is G3 the same as Ginsan? How does this compare to other steels?
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McMan
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To your question, yes Ginsanko is aka Ginsan, G3, Silver3.
Plenty of discussions about ginsanko. These two are good places to start:
https://www.kitchenknifeforums.com/threads/wanting-ginsanko-definition.26604/
https://www.kitchenknifeforums.com/threads/whats-the-deal-with-ginsanko-steel.36159/
Plenty of discussions about ginsanko. These two are good places to start:
https://www.kitchenknifeforums.com/threads/wanting-ginsanko-definition.26604/
https://www.kitchenknifeforums.com/threads/whats-the-deal-with-ginsanko-steel.36159/
Ginsan, Ginsan-3, Ginsanko and Silver 3 all refer to the same steel (afaik). It is basically Shirogami 2 with Chromium ~13% added to become basically stainless.
A great way to compare steels is the Zknives comparison graph. Here is Ginsan vs Shirogami 2: Composition Comparison Graph For The Knife Steels Hitachi Ginsanko, Hitachi Shirogami 2 Version 4.36 (zknives.com)
A great way to compare steels is the Zknives comparison graph. Here is Ginsan vs Shirogami 2: Composition Comparison Graph For The Knife Steels Hitachi Ginsanko, Hitachi Shirogami 2 Version 4.36 (zknives.com)
Ah, hadn't seen the term ginsanko, but those links should help, thanks!
So should have similar edge properties as Shirogami/white but stainless? My current knife is acually Aogami super, which should be similar to blue but with better edge retention?
Still mostly confusing myself with all the different steels and makers!
I would say, if you're a home cook, don't get too caught up in all the varieties and nuances to start out. Good to have some idea of the differences but all will perform pretty well and it will likely take some experience to start discerning the differences in performance and response.
Also, this is a good video:
Gin 銀 = silver, san 三 = 3 (three). So yes, G3 is ginsan or silver 3. The "ko" in Ginsanko銀三鋼 means steel. It behaves and feels quite close to white 2. Opposed to e.g. VG10 (which is the other "premium" stainless steel in Japanese knives), you almost never hear bad opinions on it, but there's a lot of information in some threads that the people before me already mentioned.
G3 has more C and Cr than AEBL, so forms more of the larger, softer carbides than AEBL does.
Having said that, of all of the Japanese stainless steels, it is probably the simplest to sharpen and has the most edge stability (will take the most acute edge angle).
It's a good steel (presuming a good heat treatment, of course, but this applies to pretty much any steel).
Having said that, of all of the Japanese stainless steels, it is probably the simplest to sharpen and has the most edge stability (will take the most acute edge angle).
It's a good steel (presuming a good heat treatment, of course, but this applies to pretty much any steel).
McMan
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Yes and no… similar but different… kissing-cousins? siblings?
Ginsanko is AEB-H, Sandvik's version is 19c27. Sandvik's version of AEB-L is 13C26.
Larrin discusses how AEB-H is essentially a higher carbon version of AEB-L.
https://knifesteelnerds.com/2019/03/04/all-about-aeb-l/
Also,
http://www.zknives.com/knives/steels/Bohler-Uddeholm/aeb-h.shtmlhttp://www.zknives.com/knives/steels/steelgraph.php?nm=aeb-l
Aogami super means blue super, by the way. Ao = blue.
Would this mean Misono UX was using ginsan before it was cool?
