Ginsan Steel vs Aogami Super: Which Knife Steel Fits You Best?

1. Understanding Ginsan Steel and Aogami Super

1.1. What is Ginsan (Silver 3)?

Ginsan—also called Gingami No.3, or Silver #3—is a stainless, high-carbon cutlery steel developed in Japan. It’s designed to deliver carbon-steel-like sharpness with stainless corrosion resistance.

• Type: Stainless cutlery steel.

• Typical composition (wt%): C 0.95–1.10, Cr 13.00–14.50, Mn 0.60–1.00, Si ≤0.35 (P ≤0.030, S ≤0.020).

• Heat treat & hardness: Proterial (formerly Hitachi Metals) lists hardening hardness ≥ HRC 59 with quench at ~1000–1050 °C and temper at 100–150 °C. ( Source: Proterial )

• Features: Often described as fine-grained, with good sharpening response and relatively easy maintenance for a stainless steel.

In practice, makers use Ginsan for thin, all-round profiles (gyuto, santoku, petty) because its modest alloying keeps carbides fine and sharpening responsive—popular with both home cooks and professionals who want stainless convenience with a crisp edge feel.

1.2. What is Aogami Super?

Aogami Super (often “Blue Super” or AS) is a non-stainless, high-carbon steel from the same Japanese lineage. It adds tungsten, vanadium, and a touch of molybdenum for high hardness and excellent wear resistance.

• Type: Non-stainless, high-carbon alloy (“Blue Paper” family).

• Typical composition (wt%): C 1.40–1.50, W 2.00–2.50, V 0.30–0.50, Cr 0.30–0.50, Mn 0.20–0.30, Si 0.10–0.20 (P ≤0.025, S ≤0.004).

• Heat treat & hardness: Proterial lists hardening hardness ≥ HRC 60 with quench at ~780–830 °C and temper at 160–230 °C. ( Source: Proterial )

• Features: Known for very high edge retention and a strong “bite,” but it rusts easily if neglected and requires careful maintenance.

Modern AS chef’s knives are frequently san-mai (stainless cladding on both sides with an exposed AS core at the edge) to make daily care less stressful—though the cutting edge itself can still discolor or rust if neglected.

2. Head-to-Head Comparison: Ginsan vs Aogami Super

Quick comparison table

2.1. Hardness & Edge Retention

Ginsan reaches at least HRC 59 per the manufacturer, and many makers target the low 60s for kitchen knives. That puts it in a sweet spot: high enough to take a fine edge, yet not so hard that the edge becomes overly brittle for thin Japanese grinds. The relatively lean alloy content (mainly carbon and chromium) supports fine carbides, which helps with consistent apex formation and predictable edge wear.

Aogami Super is engineered for hardness and wear resistance, with tungsten and vanadium increasing carbide volume and stability. The result is standout edge retention when cutting abrasive foods or working through hours of prep. Metallurgy research also ties AS’s performance to its tungsten- and vanadium-rich carbide population, which supports long-lived edges—especially at high hardness—when sharpened and used correctly.

2.2. Corrosion Resistance & Maintenance

Ginsan is stainless by composition (≈13–14.5% Cr), making it far more tolerant of moisture, citrus, and occasional delays before washing. Daily care is simple: rinse, wipe dry, and you’re done. That stainless buffer also means fewer worries about patina management if you cook with vinegars or cut a lot of tomatoes.

Aogami Super is not stainless at the edge, even when clad. Leave it wet and you’ll see patina (good) or orange rust (bad). Wipe dry immediately after use; if you often cut acidic ingredients, get in the habit of quick rinses during service. Over time, a stable blue-gray patina will form and can reduce reactivity—but the steel still needs discipline around moisture.

2.3. Toughness & Chipping Risk

At typical kitchen hardness, Ginsan displays friendly toughness for thin edges. If you occasionally twist slightly during a cut or tap the board harder than intended, you’re less likely to see micro-chips compared to ultra-hard, high-carbide steels. This helps Ginsan play nicely in fast home kitchens and mixed cutting tasks.

By contrast, Aogami Super—especially when pushed to very high hardness—can be less forgiving at ultra-thin edges. It rewards clean slicing (draw/push cuts) on soft boards and punishes prying or chopping into hard inclusions. If you love laser-thin geometry, consider adding a tiny micro-bevel to stabilize the apex without giving up the bite you want.

2.4. Sharpening Feel & Stone Progression

Ginsan feels smooth and cooperative on water stones. It forms and releases a burr readily, and you can get to hair-popping sharp with modest effort. A common progression (e.g., 1000, 3000, 6000) plus a light leather strop yields a refined edge suitable for almost everything.

Aogami Super removes steel more slowly because of its hard carbides, but it rewards patience with a keen, toothy edge finish that glides through tomato skins and protein. You’ll typically run a slightly longer progression (e.g. 1000, 2000–3000, 5000–8000), and careful burr control is key. The metallurgy behind its tungsten/vanadium carbides explains that strong “bite” feeling at higher polish. (Source: Knife Steel Nerds )

3. Use Cases & Personas

Who should pick Ginsan?
Kitchen environments that value stainless reliability and low-maintenance sharpness.

• Busy home cooks in humid climates who don’t want to babysit a blade between tasks.

• Sharpening learners who want clear stone feedback and easy burr removal.

• Generalists who cut a bit of everything—aromatics, fruit, boneless proteins—on soft boards.

Who should pick Aogami Super?
Users chasing maximum edge life and aggressive cutting feel.

• Line cooks / caterers who push through long prep blocks and want fewer touch-ups mid-shift.

• Edge retention fans who love a toothy apex that keeps cutting when others slow down.

• Disciplined caretakers who will rinse/wipe immediately and are happy to build a protective patina.

Typical scenarios (short list):

• Family meal prep, lots of produce, limited downtime: Ginsan—stainless and forgiving.

• High-volume service, abrasive veg, skins, herbs: Aogami Super—edge that hangs on.

• Sushi/sashimi workflows: Either can work; pick AS for ultimate edge life and bite, or Ginsan if you need stainless stability around citrus and vinegars.

• Traveling cooks / outdoor kitchens: Ginsan—less stress in variable conditions.

4. Sharpening & Care 

These sharpening and care tips from KasumiJapan will guide you step by step, so your Ginsan and Aogami Super knives stay in top shape for years to come:

Suggested stone progressions

• Ginsan: 1000 (set the bevel) → 3000 (refine) → 6000 (light polish). Finish with a few light strokes on leather.

• Aogami Super: 1000 → 2000/3000 → 5000–8000. Consider a 1–2° micro-bevel per side at 3–5k to bolster apex stability without losing bite.

Sharpen your Ginsan steel or Aogami Super knives at home with the Japanese Double-sided Whetstone (with Non-slip Base) – the perfect tool to keep your blades razor-sharp and long-lasting.

Technique notes

• Burr control: Reduce pressure on your final passes; flip often to chase and erase the burr—especially important on AS.

• Boards: Use end-grain or softwood (e.g., hinoki) or soft plastic. Avoid glass/stone/steel.

• Honing between sessions: If you like rods, a fine ceramic rod beats rough steel rods for these hard edges.

Daily care

• Ginsan: Wash, dry fully, and store properly. That’s usually all the care it needs.

• Aogami Super: Wash promptly (don’t soak), dry immediately, and consider a thin wipe of food-safe mineral/camellia oil if storing for a while. Expect patina; it’s normal and helpful.

• Both: Never dishwash. Don’t pry, twist, or cut bone/frozen foods with thin edges.

5. Conclusion

Whether you value the low-maintenance reliability of Ginsan or the razor-sharp edge of Aogami Super, both steels deliver excellent performance. Ginsan offers durability and ease of care, while Aogami Super rewards attention with unmatched sharpness. If you’re especially interested in Ginsan steel, check out the Ginsan offerings at KasumiJapan—a great place to compare profiles, lengths, and handle options to match your budget and grip style.