Ginsan vs blue steel Also, I think the fit and finish is better on the blue steel knives. Superior edge retention: Blue Steel knives maintain their sharpness for longer periods, requiring less frequent sharpening. Granted not every knife with the same steel is treated the same way but assuming they do a good job with it, this steel can take a fine edge, not as a brittle as AS and you don’t have to worry as much about rust. May 30, 2023 · There are two grades – Blue Steel #1 and Blue Steel #2. SG2 and ginsan are fairly common. Deburring takes a more work than SKD and ginsan. Ginsan. And unlike other semi-stainless alloys you don't have to worry about patina/spotting issues if you leave your knife wet or damp in mid-prep. . Dec 12, 2023 · If tarnish and water spots are dirty and upset you, don’t get carbon steel. SG2 generally has longer edge retention but is slightly more brittle. Feb 26, 2017 · AEB-L vs Ginsan. Oct 23, 2020 · SG-2 and R-2 SG-2 and R-2 SG-2 stands for Super Gold 2 and was developed by Takefu Special Steel Co. Good steel should be considered a basis, a potential, which through the processes of forging, tempering and blade shaping can be exploited by only the most experienced craftsmen. Gets pretty sharp, but takes a bit longer like noticeably longer than SKD or Ginsan. There are 3 types of blue steel: Blue #1, Blue #2, and Aogami Super or super blue steel. Ginsan steel is solid and has a good reputation for taking a nice sharp edge. If this is a first J knife for you, it could be a great way to start. However, I do need another stone to complete my set. A good kitchen knife is made of good steel. SLD-Good tough steel. This type of steel, very similar to shiogami ("white paper" steel), is composed of chrome and tungsten and is frequently used to forge high quality Japanese kitchen knives. The composition of each is almost the same, with the main difference being that Blue Steel #1 has higher amounts of Carbon (C). Originally, Takefu Special Steel developed the Super Gold steel but further developed and enhanced their powdered steel metallurgy to develop Super Gold 2. It holds a more robust edge compared to Aogami #1, though it sacrifices a bit of sharpness. g. Sep 3, 2022 · Blue Steel/ aogami Blue steel like white steel comes in a few different variations: 1 & 2. R2 for very good edge retention and good corrosion resistance at the cost of some durability, but still fairly balanced. The R2 has better edge retention and gets much sharper but the Ginsan is more forgiving/enjoyable to sharpen. Mar 21, 2021 · Ginsan sharpens like a carbon and almost deburrs like it. Opposed to e. First hand experience comparing Sukenari's R2 to Nakagawa's Ginsan. Tanaka. AEB-L for the excellent edge stability and good corrosion resistance. Ginsan will not have as long lasting an edge but will be more tough and durable. The knives we sell are all really really sharp — but the carbon steel ones are sharper. It behaves and feels quite close to white 2. Ginsan is an amazing steel relative to Jun 6, 2019 · I have a Blue #2 MM and it is a fantastic blade. Same deal as white steel, #1 has more carbon and tends to be more brittle than #2. Contains carbon 1. The ginsan may have better edge retention, but my cutting style doesn't lend to beating on the edge, and the blue #2 comes back with a few quick strokes on a mid grit. Ginsan feels like Blue but perhaps not quite as tough as Blue No. Ginsan is supposed to be the stainless steel most similar to carbon steel (outside of custom steels), so I would assume that the ginsan will get sharper with less effort. On the other hand, blue steels are high carbon steels with little chromium in their composition hence do not qualify as stainless steel. The "ko" in Ginsanko銀三鋼 means steel. if you haven't had a "nice" knife before the decision between the two is if you are capable and willing to deal with the maintenance of carbon steel. If I wanted to replicate a white steel, I'd by R2 at a high hardness or VG-10 done by an excellent smith. Not fun to thin. 2. It has a Rockwell Hardness of 61-65 HRC. In its essence, a kitchen knife is simply a piece of steel with a handle. I think many steel producers have a comparison chart. Oct 31, 2021 · List of Japanese knife steel (types of high carbon steel) White Paper Steel White steel #1 also known as Shirogami #1 steel White steel #2 also known as Shirogami #2 steel Pros and Cons of White Steel (Shirogami Steel) Knives Pros Cons Blue Paper Steel Blue steel #1 also known as Aogami #1 steel Blue Aug 21, 2012 · I've sussed out from some on KKF, that an unfashionable steel with great HT, is preferable than a great steel with poor HT. Maybe Lesser edge retention of the others listed? Harukaze, S. A Hitachi steel also known as GIN3, Ginsan steel was White and Blue for the excellent sharpenability, fine grain size, and good edge stability. Jul 27, 2020 · Ginsan will be a bit more gummy than Blue but definitely more forgiving than your other stainless steels. This gives #1 slightly better edge retention (hardness), but decrease in toughness. Shop Now. Inherently, fine-grained, high in Carbon and low in contaminants, blue steels are made from the same iron stock that white steels are made from. It might be useful to have a general bar chart that shows relative values for edge retention/abrasion resistance, edge stability/toughness, corrosion resistance, ease of sharpening, blah blah blah, for the most common steels you offer but with a big Oct 3, 2024 · Alternative names: Aonikō, Blue Paper Steel #2, Blue Steel #2 Aogami #2 is the most commonly used type of Aogami steel, prized for its easy sharpening and resistance to chipping, making it the benchmark for Aogami steel knives. We would like to show you a description here but the site won’t allow us. VG10 (which is the other "premium" stainless steel in Japanese knives), you almost never hear bad opinions on it, but there's a lot of information in some threads that the people before me already mentioned. Feb 26, 2022 · The main difference between Ginsan steel and any other blue steel is that Ginsan is stainless steel with chromium (13. Now, steel is one of the last things I consider when buying a knife. (With the same amount of carbon respectively) However blue steel in general has a lot more bits and pieces in its composition. ZDP is the highest carbon concentration (~3%) meaning it will be extremely hard (the hardest) blade tip on the planet however it will have slightly higher corrosion and reduced ductility which may lead to chipping. if you are capable and willing to deal with it, go for the blue super option. based on talks i've had with the dude at Yoshihiro in Beverly Hills, ginsan has the best "feel" on stones, mimics carbon blue. But in terms of edge retention powdered steels usually win so the R2 will stay sharp longer. It is very similar to my FM Blue#2 in performance but is a couple mm shorter in blade height. Since you seem to have narrowed down the search to a yoshimi kato knife, it makes sense to be choosing which steel you want now. Aug 10, 2019 · The ginsan may have better edge retention, but my cutting style doesn't lend to beating on the edge, and the blue #2 comes back with a few quick strokes on a mid grit. Hitachi, Takefu, Sandvik, and Boehler-Uddeholm are ones I seen to remember seeing. The Super Gold series is based on a mo Aug 10, 2019 · I guess Im the odd vote for blue #2. Jun 10, 2018 · Blue-2 steel/Aogami-2; The same composition of Blue-1 steel but with lower hardness. Usually ginsan is also easier to sharpen than SG2. Advantages. 4%, adding molybdenum 0. Blue #1 is the purest of the 3, and will take the keenest edges, while blue super is much more rich in chemical composition and includes vanadium & molybdenum for strength and edge retention. 1. 5%) in its alloy composition. Blue steel has the same carbon content with a few additions, making this steel easier to use and more durable. I have used it for almost a year now and I am still enjoying it when its number gets called. if you even have an inkling of doubt, stick with stainless Nov 17, 2020 · Currently i got a good deal from Vendor, for the lefty price is very reasonable, I currently own 2 steel, white one honyaki & blue one for yanagiba, blue one for Deba, if i get another ginsan steel for deba and yanagiba, Is it too much? Imho, ginsako is a great entry point. With stones I'm a minimalist owning two stones, used on all my knives from white #2 to powder steel. 1, an iteration of aogami ("blue paper" steel), boasts superior edge sharpness when compared to other variations of blue steel. Pros - Sharpness: Holds a sharp edge well and is easy to sharpen, although not as Blue Steel (Aogami): With added chromium and tungsten, Blue Steel is harder and more resistant to wear and corrosion than White Steel, making it ideal for high-performance cutting tasks and extended durability. I find I can get the blue steel sharper than the ginsan. Jun 22, 2020 · ZDP-189 / MC66 Steel - 3% Carbon Concentration ZDP-189 is an ultra high carbon steel knife manufactured by Hitachi Steel. Take care of them and they will all hold their edge longer. Blue steel Super/Aogami-Super; Manufactured by Hitachi Metals,Ltd. Every category has its one rusts, other doesn't is the primary differetiating factor. Nov 4, 2021 · So yes, G3 is ginsan or silver 3. based in Echizen, Japan. The trade-off is that you gain durability and lose a tiny bit of edge retention and ease of sharpening. There are 3 main categories of steel used in kitchen knife manufacturing. I’ve never used yxr7. Masashi, Nihei, Kohetsu. They get my knives sharp enough with so issue. Blue steel gets its name, same as White Steel since blue paper is wrapped around the billets of steel while manufactured at the Hitachi factory in Japan. May 8, 2024 · Most people prefer blue steel over white steel. 4% and vanadium to blue steel. Blue Steel No. Is there any redeeming feature of Ginsan? Jul 2, 2016 · Ginsan seems to be a good balance of these traits: like Blue 1-2, in that it can take a refined edge (if not quite as refined as W#1), but that it also excels with toothier grits/applications. Poor VG-10 and Aus X left out. I don't own a ginsan knife yet, but I hear they're generally the easiest stainless steel to sharpen. Apr 3, 2023 · Like White Steel, Blue Steel comes in three grades: Blue Steel #1, Blue Steel #2, and Blue Steel Super, with Super Blue Steel being the highest grade and offering the best performance. Some have a carbon steel core but have a layer of stainless on the outside, leaving only the non-stainless edge to deal with. timebka czunl bcsmej xvd wfd ftzzt nhtdu lnhxea ppqeyj xovj xpnefsq mnlrqcv kbkr qlvi gemkgb