Ginsan (Gingami #3) is a stainless steel from Hitachi with a carbon level approaching white steel — a deliberate design to bring near-Shirogami sharpness in a rust-resistant body. Loved by professional Japanese chefs who need stainless practicality without sacrificing the razor-keen edge that carbon steel provides.
carbon0.95–1.10%chromium13.00–15.00%molybdenum0.20–0.50%
Similar to Aogami #1 but with slightly lower carbon and tungsten content. Offers an excellent balance of edge retention and toughness, making it the most-used steel among Japanese master blacksmiths. The sweet spot of the Aogami family — demanding enough to be worthy, forgiving enough to be reliable.
carbon1.05–1.15%chromium0.20–0.50%tungsten1.00–1.50%