Is Ginsan or VG-10 The Better Stainless Steel?

Two of the most famous stainless steels are Ginsan (Silver Steel #3) and VG-10, but which steel is better? Both are good, but they rely on different things to make them good. Watch this video to learn what each steel's strengths are, and which is best for you. SEE OUR TRADITIONAL JAPANESE KITCHEN KNIFE COLLECTION HERE: https://global.ichimonji.co.jp/ Subscribe for videos all about Japanese kitchen knife culture, education, history, sharpening tutorials, care guides, and more!    / @ichimonji-jp   CHAPTERS 0:00 - Introduction 0:55 - VG-10 Steel (V-Kin-10) 1:41 - Ginsan Steel (Silver Steel #3) 3:05 - 5 Key Differences (Kireaji, Edge Retention, Ease of Sharpening, Rust Resistance, Price) 6:30 - Steel Composition (What Each Steel Is Made Of) 7:40 - Case Studies (Comparing Knives Side-by-side) 9:19 - Conclusion (Which Steel Is Best?) SUMMARY Sakai Ichimonji Mitsuhide, a kitchen knife manufacturer in Osaka, explains the key differences and use cases between two popular stainless steels - VG-10 steel, and Ginsan steel, often known as Silver Steel 3. This video is designed to help you understand what both steels are good for, why they were invented, and what knives or cutting styles they serve best. This how-to video breaks down five key differences from cutting ability to edge retention, and presents both steels in two seperate scenarios to help you decide which is best for you. If you are looking for your next knife that is easy to care for, or just want to understand a little more about kitchen knife philosophy, this video is great for you! VG-10 KNIVES: https://global.ichimonji.co.jp/collec... GINSAN KNIVES: https://global.ichimonji.co.jp/collec...) Connect with Ichimonji on Instagram:   / ichimonji.jp   #kitchenknife #madeinjapan #chefknife