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%
The highest-carbon variant among Aogami steels. Includes vanadium and molybdenum for extreme edge retention and hardness. Revered and feared in equal measure — its edge outlasts almost everything, but requires a master's touch to sharpen properly. The pinnacle of the Hitachi carbon steel family.
carbon1.40–1.50%chromium0.30–0.50%tungsten2.00–2.50%vanadium0.30–0.50%molybdenum0.30–0.52%