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Ginsan steel?

Mon Sep 24, 2012 8:01 am

I'm considering a Hiromoto knife made of Ginsan steel. However, don't know this steel.

Is there anyone who can tell who well Ginsan takes an edge? For example compared to AEB-L / 13C26, which is the best stainless steel I know in terms of its ability to take an edge.

And how are its other properties, particularly its wear resistance? And does it chip less easy than VG-10?

Re: Ginsan steel?

Mon Sep 24, 2012 2:37 pm

Ginsanko is a Hitachi stainless steel similar to 19C27 used in the Suisin Inox Honyaki knives:

19c27(no range/tolerance info)
C=.95
Mn=.65
Si=.40
Cr=13.50

Ginsanko
C=.95~1.10
Mn=.60~1.00
Si=~.35
Cr=13.0~14.5

But I always liked the Ginsanko in my Kikuichi better than the 19C27 in the Suisin's. Maybe a placebo affect, I don't know.

Ginsanko will not take as keen of an edge as AEB-L....no stainless steel will as far as I know.

It does take a very nice edge though....I would never not get a knife made from Ginsanko for this reason.

Wear resistance was/is always hard for me to have a big opinion on....simple home cook so I don't use my knives 10 hours a day. I typically sharpen them long before they need it.
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