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Kanehiro Ginsan

Tue Oct 02, 2012 3:57 am

Hi Mark,

I like my Kanehiro AS 240 so much, and I was excited to see they now had a knife in Ginsan. Can you tell me how the geometry and profile compare to the AS? More or less the same profile? Is it any thicker or the same?

Also how does sharpening Ginsan compare to AS? AS is pretty much my favorite for holding an edge and being fairly easy to sharpen. I am finding the M390 knife a bit of a bear to sharpen.

Thanks,
Jeff

Re: Kanehiro Ginsan

Sun Oct 07, 2012 9:09 pm

Hi Jeff,

They look and feel the same in terms of profile and thickness. Ginsan is easier to sharpen compared to M390.

Re: Kanehiro Ginsan

Mon Oct 08, 2012 1:26 pm

Never sharpened M390, so can't comment on that one directly.

However, between AS and Ginsanko....AS has always been a bit more difficult to sharpen.

For me, there are two sharpening difficulties....how difficult it is to grind and how difficult burr removal is. Both AS and Ginsan are relatively easy to grind. However, AS is more alloyed and it seems like I always draw a correlation between how highly alloyed a steel is an how hard burr removal is. Simple carbons and simple stainless steels always seem to be easier to remove burrs on. Maybe blind luck or placebo effect too.

Ginsanko:
Carbon - 0.95%
Chromium: 13.00 – 14.50%
Manganese: .60 – 1.00%
Phosphorus: .030%
Sulfur: .020%
Silicon: .35%

AS:
Carbon: 1.40 – 1.50%
Tungsten: 2.00 – 2.50%
Vanadium: .30 - .50%
Chromium: .30 - .50%
Molybdenum: .30 - .50%
Manganese: .20 - .30%
Phosphorus: .025%
Sulfur: .004%
Silicon: .10 - .20%
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