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- Ginsan stainless steel and VG10 stainless steel offer almost similar performance. The Rockwell hardness of Ginsan is about 61HRC, while VG10 is approximately 58-61 HRC. However, there is something unique about Ginsan steel. Its high purity level enables it to achieve a very sharp edge beating VG10 steel blades in edge retention.
knifebasics.com/detailed-ginsan-steel-review/ - People also ask
VG-10 or Ginsanko? - Kitchen Knife Forums
WEBFeb 28, 2011 · The VG-10 tends to be more chippy, while Gisamko should be fine grained easy to sharpen stainless steel. If someone like Jon says that in his opinion there are …
Ginsan Silver 3 or VG10 : r/chefknives - Reddit
WEBFrom my experience, Ginsan holds an edge longer than VG10 and is easier to sharpen on whetstones. I have 1 Ginsan knife and 2 VG10 knives and while all three are fantastic knives, my Ginsan knife holds an edge …
The Best Japanese Knife Steel Types - The Chef Dojo
WEBMay 30, 2023 · VG-10 steel can achieve a high hardness rating (60-62 HRC), take a very sharp edge, and retain this edge well over time. It also has high chromium content (15%), which gives it excellent corrosion …
Choosing The Best Knife Steel: A Comprehensive Guide
WEB6 days ago · Among the most popular stainless steel is VG-10, it has excellent edge retention and sharpening ease. This steel is used in high end kitchen knives, it’s the …
Japanese Knife Steel Types | Buying Guide | Hasu-Seizo
WEBThis steel is generally thought to be slightly easier to sharpen than VG-10 while also slightly more susceptible to rust due to the lower chromium content. Often, when Japanese chefs choose stainless steel over high …
Ginsan vs VG1 vs AUS10, why the difference ... - Kitchen Knife …
WEBFeb 19, 2023 · #1. Always have this question, compositionally speaking they are very very close, being all derivatives of AEB-H. but it seems many found Ginsan alot better on …
Is VG10 frowned upon? : r/chefknives - Reddit
WEBAs far as carbon steel, VG10 technically beats most steels, at least the common Hitachi made ones in pretty much every category. Better edge retention, similar levels of toughness, and (obviously) corrosion resistance.
VG10 Knife Steel – A Full Review (Not As Good As …
WEBJul 8, 2023 · VG10 vs. 154CM: 154CM is a popular American-made stainless steel known for its great wear resistance and toughness. It has slightly lower corrosion resistance than VG10, but still performs well in …
Is VG-10 Steel Good for Knives? [Complete Steel …
WEBEdge Retention: With a 60HRC steel, the VG 10 is a hard steel that offers a great edge retention. Corrosion Resistance: 15.5% of chromium is great evidence of the excellent corrosion resistance of the VG10, that’s why …
Your personal experience with VG-10 | Kitchen Knife Forums
WEBOct 16, 2019 · In my experience, ginsan is a damn pleasure to sharpen when compared to VG-10. I own and love Ginsan, but it's not like I'm searching for a steel - I want a …
Steel Chef’s Knife Differences | Kaz's Knife and Kitchenware
WEBJun 10, 2018 · This level of sharpness isn’t possible with VG10 steel, but can be achieved with Ginsanko (silver-3 steel). According to the specifications of Ginsanko, it contains …
Japanese Knives - What are the Top 6 steels? – Koi Knives
WEBJun 22, 2020 · AUS10 is close to the VG10 however it has slightly less Chromium (1% less) and has added Manganese (0.5), Nickel (0.49) and traces of Silicon and Phosphorus. …
What's the deal with Ginsanko steel? | Kitchen Knife Forums
WEBAug 21, 2012 · VG-10 is a great steel if treated well, and less great if not. Nothing new about that. Large production numbers lead to less than optimal heat treatment. A lot of …
Anyone have any experience with Ginsanko steel knives?
WEBGinsan-3 is essentially 19c27. a higher carbon version of AEB-L/13c26. fairly fine carbides, with slightly lower carbide content than vg10. moderately good corrosion resistance, …
Best stainless steel? - Chefknivestogo Forums
WEBMar 21, 2021 · If you are one of those, expect the most common and most generic stainless steels to be among the best for you (AEBL and its variants, VG-10). If you sharpen …
Steel Types - The Cook's Edge
WEBA Hitachi steel also known as GIN3, Ginsan steel was designed for cutting tools like knives and scissors. With a Carbon content between 0.95% - 1.1%, and a Chromium content …
Question: Nakiri Blue/white steel or VG10? : r/TrueChefKnives
WEBId recommend VG10 over carbon for better edge retention. vg10 is harder to sharpen, but does well with loaded strop (diamond or chromium oxide). Id suggest a Bunka/santoku/K …
I like carbon, but would I be happy with ginsan?
WEBMay 21, 2021 · When comparing white and blue. Blue is a bit more gummy than white. Ginsan will be a bit more gummy than Blue but definitely more forgiving than your other …
VG1 vs VG10 - BladeForums.com
WEBApr 30, 2010 · I find VG10 to be a fine grained alloy that holds an edge as well as any non-PM steel. It holds an edge better than 440C and maybe better than 154CM (though I …
Is there any metallurgical reason to prefer Ginsan over other
WEBNo real reason to pick other good stainless over it either. I can offer strong anecdotal evidence that ginsanko is good. VG10 is bad. as others have mentioned, it depends on …
VG steels - Kitchen Knife Forums
WEBAug 29, 2023 · VG-1 is very similar to (practically identical) to Ginsan from a composition standpoint. VG-10 is also honestly pretty close to Ginsan, a bit more Cr+Mo and the Co …
VG10 vs Aogami super? : r/chefknives - Reddit
WEBBoth are excellent steels. VG-10 is my go-to for ordinary work with high levels of sharpness while requiring less maintenance. I tend to take VG-10 outside more often than my aogami super knives. I prefer my aogami super knives at home.
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