Ginsan vs vg10

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Or Learn more Continue. Share Share with:. Link: Copy link. I understand it's similar to a couple of steels but does anyone have any deeper info on ginsan than that? Thanks carol. I read so many good things about these steels and they all seem to be good. The ginsan and eabl seem to be able to be priced higher, or maybe the makers who use it do it more justice than the cheaper options.

I just always wonder with them all being so similar what the real differences are and in the end why have so many differences? Isn't there just one best option? Hard to understand too without using them in real circumstance. I have had two Ginsan knives, and still have one of them, and really like the steel.

To me, it isn't up there with my white 1 knives in how sharp I can get it, but it is very good. Silver1 and Silver3 also little different Silver3 usually kind of "top" stainless steel It's very pure and kind of not to much ingredient in that steel It's "shirogami" in stainless version more or less Silver3 also lucks like 19c27 in "zknives graph", so maybe it was Hitachi's answer to Udehholm steels It's G3 inside. Also just stropped it on stones quickly.If you are someone who reads survival knife reviews, then you have likely done a lot of additional research on knife specifications, components and typical verbiage used during the reviews.

If you are a knife seasoned knife connoisseur, then you probably have a firm understanding of every term and spec. Knives are complicated items, much more complicated than they appear to the initial optics. Our best fixed blade survival knife list often leads many consumers down the Google rabbit hole, attempting to learn more about what each specification means and how much it matters to the overall knife quality.

One of the big questions we get asked is what is VG10 steel? And because of that, I present you with a VG10 Steel review. The questions were really ramped up after my recent Fallkniven A1 survival knife reviewwhich put on display one of the best survival knives on the market.

And as you guess, the Fallkniven A1 uses VG10 steel. And seeing the Fallkniven A1 cost a pretty penny, that led many to wonder if VG10 steel is really that great. Photo by brian. It is most often associated with kitchen knife steel, however, as shown above with the Fallkniven A1, it is also used to enhance the steel blade of a survival knife.

AG10 steel is made in Japan. So often, Japanese chef knives use it to improve the quality of their cutting experience. In cutlery, AG10 is a huge selling point and rightfully so, this type of steel is some of the best you can source. Hunting and tactical and survival knives have also opted to use this steel for similar quality experience purposes. There are two main factors that drive this VG10 Steel review. The first is that VG10 holds an edge like a champ.

ginsan vs vg10

Clearly, when it comes to the survival knife market, your blade of choice needs to hold a superior edge. VG10 steel does exactly that. This is some of the finest steel on planet earth. Another cool facet to VG10 steel is that it allows for design work to penetrate the steel easier.

VG10 steel is considered a high-carbon steel. Some people get these two steels confused, however, VG10 is the higher quality version. So if you are looking at two survival knives that each have one of these distinct metals making up the blade, the VG10 version is better. VG10 is better steel. The blade will hold a better edge. The blade will resist rusting.

Thoughts on ginsan steel?

VG10 steel might not be great for survival knife scenarios because it is known to chip easier. Survival knives are intended to be used for hacking away at trees and stumps as well as even pummelling hard soil or stones. In conclusion, your survival knife blade quality matters. It is up to you, the consumer, to negotiate which factors matter the most and then decide if AG10 steel is the right blade steel for you. Our prepper news keeps you informed. We cover alternative health, financial, political, and survival news.Whether Japanese or German, each type of knife has been influenced by its culture.

The Japanese believe in having a perfect tool for an explicit purpose, and as such have many specific knives for specific tasks. Meanwhile, Germans value versatility and durability in their culinary efforts and therefore have designed knives that are good at many different undertakings.

In the end, each knife has its own strengths and weaknesses. Your typical Japanese knife is known for its sharpness. A direct descendant from the samurai sword, these knives only have to lightly graze an object in order to make a slice or incision. Japanese knives are constructed with steel that has a high carbon content, giving it anywhere from a high 50s to mid 60s on the Rockwell scale.

Because of this, they hold their sharp edge well and for longer. However, caring for a sword with high carbon steel means they are more likely to rust. Meanwhile, a German knife is known for being able to take a beating. They want a sharp edge, but also want to know that their knives are durable and easy to care for. However, because of the softer steel, they will never be able to hold as sharp of an edge as a Japanese knife, and you will need to sharpen more often.

Ease of care comes with the cost of edge retention, and vice versa. Typically, however, when talking about knives that have a traditional bevel and a 10 degree angle, it means on both sides, making the total angle 20 degrees.

The bevel of a Japanese knife is smaller than a German knife, again making the blade sharper. The Japanese make both double beveled knives and single beveled knives.

In either case, the angle of a bevel in Japanese knives are smaller than that of German knives. In Japanese knives, the bevels are typically anywhere between 7 and 8 degrees, allowing it to nicely slice through food, such as raw fish, without damaging the cell walls and therefore preserving the taste and texture.

The Japanese value precision, and the angle of their knives allow for that. German blades, however, are typically sharpened to around 10 degrees, making them not as sharp as a typical Japanese knife. Yet with their wider bevel they are able to compensate for the sharpness by being versatile and weighted. They may not have the cutting edge to slice through tough objects, but they have the strength to. Culturally, the Japanese are not known for their strength.Forums New posts Search forums.

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Whats the best stainless steel? What's the best stainless steel? Gingami 3? One of those Molybdenum steels? Last edited: Sep 14, That's a tough question. Everybody has different parameters. Edge holding? Corrosion resistance? My definition of 'best' is it has fine grain structure and sharpens easy. Not as easy, as carbon, but not very difficult to raise a burr and deburr.

If it takes me times as long to sharpen as carbon, I'd say it's a good stainless. AUS10 is good. I haven't used G3. Mostly I'd settle for stainless clad carbon steel Not all steels are equal. Heat treat can make a big difference.Steel is a compound of iron and carbon. Yet to be classified as high-carbon steel, it needs to have anywhere from 0.

For premium cutlery and knives, the higher carbon content is typically better. For one, higher carbon allows for a sharper cutting edge.

While all steel contains carbon, typically steels that do not contain chromium are referred to as carbon steels. Below we explain the differences between white steel, blue steel, as well as the different types of each. Many sashimi chefs love white steel knives because they can create very fine, exact cuts of fish, vegetables, and garnish. Very volatile and difficult to forge, white steel varies in its level on carbon content. As stated above, steel consists of iron and carbon but different alloys can be added to create different types of steel.

For example, stainless steel is created from added chromium. Blue steel has tungsten and chromium added to the iron and carbon to create an easier tempering process and also a knife that holds its edge longer than a white steel knife, however while not taking on such a fine cutting edge.

Just like white steel 1 and white steel 2, blue, high-carbon steel 1 has more carbon content than its 2 companion and super blue high-carbon steel has added vanadium for wear resistance and has the longest edge life of the blue steels.

If you want to learn more about the types of carbon steel used in knives than check out this quick guide. Gift Wrapping. Your Cart.The materials used to make the blade-steel of Japanese knives, can be classified into two distinct categories.

Carbon steel is made through the process of adding carbon to steel made from iron ore. The mixing of chrome with the steel prevents the material from rusting, thus making it a popular choice in kitchen knife construction. The steel is very pure, in which it has very little impurities such as phosphorus and sulfur in the steel's make up.

The steel does rust easily, however the edge it holds is regarded as one of the best. This steel is very hard and also very tough. Has great edge retention and is surprisingly easy to sharpen.

Typically the steel has an HRC of The metallurgic content is a bit different however. This process allows for a very consistent gran structure in the steel which makes the blade easier to sharpen and very durable. Has a 64HRC. Compared to other types of stainless steals it has a very high hardness and abrasion resistance.

ginsan vs vg10

It is known for excellent corrosion resistance, great sharpness and excellent blade functionality. It is difficult to sharpen however, due to the hardness of the material. HRC is from Is a great introduction steel to Japanese knives, in which, it is easy to sharpen, very durable, rust resistant, and is usually reasonably priced.

The cutting quality is similar to that of a shirogami steel. Tamahagane : Tamahagane is a traditional type of carbon steel used to make knives and swords in Japan. The carbon steel was made using a tatara blast furnace. Log in Cart 0 Checkout. Home Super Deals! Brands Deals of the day! Japanese Knife Blade Steels. Blade Materials: The materials used to make the blade-steel of Japanese knives, can be classified into two distinct categories.

Kanehiro Ginsan Santoku 170mm Quick Look

High Carbon.Each of the various cutlery steels also has different characteristics, so they might not be suitable for a particular blade geometry or cutting task. Similarly, the geometry of the blades that they make are typically based upon traditional forms which have stood the test of time, in some cases for several hundred years. Itou due to their consistently high standards of quality. Below we have classified these steels in to three basic groups:.

Just like seasonings alter the taste of food, the characteristics of a steel alloy can be altered by the addition of different chemical elements and compounds. Increases hardness, tensile strength and toughness. Improves resistance to corrosion.

Increases strength and hardness. Permits quenching at higher temperatures. Intensifies the individual effects of other elements in more complex steels. Increases strength, hardness, hardenability, and toughness. Improves machinability and resistance to corrosion.

In the future, Japan will continue to develop and offer new products using advanced steels and steel production methods.

Stainless steel has typically been defined as any steel alloy which has a minimum of One key benefit of Stainless Steels is their high corrosion resistance, which makes them easy to maintain when compared to Carbon Steel knives, which rust fairly easily if not properly cared for. Stainless Steel knives are particularly useful for our customers who often work with moist or wet foods, salty foods, or acidic foods such as fruit.

Cutting tools made from early Stainless Steels had a reputation for being relatively difficult to sharpen and also poor edge sharpness, but since the latter part of the 20th Century this has no longer been the case.

Due to years of research and development the Stainless Steels that are available today offer excellent performance in terms of corrosion resistance, edge sharpness, edge retention and ease of sharpening. To keep your knife in good condition we recommend that you wipe it with a clean cloth after hand washing it with dish detergent.

It has strong corrosion-resistance and can provide very good edge sharpness and edge retention. It has good corrosion resistance, edge retention and edge sharpness and is capable of achieving a relatively high Rockwell hardness.

ginsan vs vg10

Gingami No. It has even been used to create corrosion-resistant versions of Japanese traditional single bevel knives. It is very popular with both professionals and home cooks and is generally believed to be slightly easier to sharpen than VG Modern Swedish Stainless Steels maintain these high standards and are also corrosion-resistant.

They are popular with Japanese blade smiths due to their predictable nature and fine microstructure after heat treatment, which allows excellent edge sharpness. We always recommend that less experienced knife users buy Molybdenum steel kitchen knives because of they are reasonably priced, easy to sharpen and have excellent corrosion-resistance.

AUS-8 also incorporates Vanadium, which further improves the strength, toughness, and edge retention of the steel.

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Unlike Stainless Steel, Carbon Steel contains either little or no elements that reduce corrosion, which means that it can discolor and rust relatively easily. Consequently, it requires more care and maintenance than Stainless Steels. If you often work with wet foodstuff, please keep a soft absorbent cloth or towel nearby so that you can frequently dry the knife whilst working.

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