Mon Sep 24, 2012 2:01 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?
Mon Sep 24, 2012 8:37 am
Ginsanko is a Hitachi stainless steel similar to 19C27 used in the Suisin Inox Honyaki knives:
19c27(no range/tolerance info)
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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