Ginsan, also known as Silver #3 or Gingami No. 3, is a premium stainless steel that offers a unique balance: it behaves like traditional high-carbon steels in sharpening and edge formation, but with the rust resistance of modern stainless. For knife users who value old-school cutting feel but prefer low-maintenance tools, Ginsan is a standout choice.
Produced by Hitachi Metals, Ginsan derives its name from its silvery appearance and stainless composition. It's often called “the stainless carbon steel” because of its ability to deliver crisp, traditional Japanese edge geometry while avoiding the oxidation issues that come with carbon steels like Shirogami or Aogami.
Ginsan contains about 1.0–1.1% carbon and 13–14.5% chromium, which makes it technically stainless by definition, but with very fine grain structure and low alloy content otherwise. The result is a steel that sharpens easily, holds a fine edge, and resists rust even in humid kitchens or under heavy use.
Compared to SG2 — another stainless option — Ginsan is softer and easier to sharpen, typically hardened to HRC 59–61. This means it won’t hold an edge quite as long as SG2 or Aogami Super, but it offers a more forgiving experience for users who sharpen frequently or prefer a more “natural” feel on the stone.
Many Ginsan knives feature single-bevel or traditional Japanese blade profiles. It's especially popular in professional kitchens, where chefs use it for tasks like filleting fish or slicing sashimi — and want the feedback and control of carbon steel without the upkeep.
Ginsan is also a favorite among craftsmen who want to stay true to traditional Japanese forging methods but need to offer something more approachable to modern buyers. Bladesmiths like Masakage, Sakai Takayuki, and Yoshikane frequently use Ginsan for their balance of classic aesthetics and real-world durability.
If you're looking for a knife that delivers precision, ease of sharpening, and resistance to rust — without sacrificing the character of traditional Japanese tools — Ginsan is a perfect fit. It’s clean, precise, and timeless — a quiet workhorse for serious cooks.
Whether you're upgrading from mass-market stainless knives or looking to avoid the maintenance burden of reactive steel, Ginsan gives you a taste of traditional Japanese blade culture without the compromises.
銀三鋼（ぎんさんこう）、別名銀紙三号は、伝統的な日本包丁の切れ味と現代のステンレス鋼の利便性を両立する高品質な鋼材です。「ステンレスなのに炭素鋼のような切れ味」という評価を受けることが多く、プロの料理人や包丁愛好家から広く支持されています。
日立金属によって製造されるこの鋼材は、見た目の「銀色の光沢」とステンレス性にちなんで「銀紙鋼（ぎんがみこう）」と呼ばれます。実際には炭素量1.0〜1.1%、クロム含有量13〜14.5% を持ち、ステンレス鋼として分類されますが、炭素鋼に近い細かい粒子構造と低合金性を持っているのが特徴です。
その結果、研ぎやすく、鋭い刃が付きやすく、錆に強い という三拍子揃った性能を誇ります。湿度の高い環境や多忙な厨房でも、白紙鋼や青紙鋼のようなサビのリスクを気にせず使える点が大きなメリットです。
硬度は一般的に HRC 59〜61 程度で、SG2や青紙スーパーよりもやや柔らかめです。その分、研ぎやすさと修復のしやすさ に優れており、日常的に包丁をメンテナンスするユーザーに適しています。
銀三鋼は、特に和包丁のシングルベベル（片刃） や伝統的な形状に採用されることが多く、刺身包丁や出刃包丁、薄刃包丁などに適しています。鋭い刃先とコントロールのしやすさから、魚の処理や精密なカット に最適です。
また、現代のユーザーにも親しみやすい鋼材として、マサカゲ（正影）、堺孝行、吉兼 などの職人やブランドでも多く採用されています。伝統的な鍛造技術を守りつつ、実用性を追求したい職人にとって理想的な素材です。
銀三鋼は、伝統と現代性の融合 を体現する鋼材です。扱いやすさ、鋭さ、美しさを兼ね備えた包丁を求めるなら、銀三鋼の包丁はまさにその答えとなるでしょう。