Ginsan steel, also known as Silver #3 or G3, is a stainless steel made by Hitachi Special Steel in Japan, containing 1.02% carbon and 13.75% chromium, and it is used in Japanese knives because it combines the sharpness and ease of sharpening of carbon steel with the rust resistance of stainless steel. It is a fine-grained steel that takes a very sharp edge, and at a hardness of 60-62 HRC, it offers a practical balance of edge retention and sharpenability for everyday kitchen use.

The name "Ginsan" (銀三) literally means "silver three," referring to its Silver #3 designation. Its moderate chromium content makes it far less reactive than carbon steels, so it won't discolor or rust as quickly, while its carbon content keeps the edge keen and responsive on the stones. For home cooks and professionals who want a stainless knife that still feels like a traditional Japanese blade, Ginsan is a common middle ground.

The Hatsukokoro Shirasagi Ginsan Kasumi line consists of single-bevel knives made from Ginsan stainless steel and sharpened at the Myojin Riki Seisakusho workshop in Kochi, designed primarily for professional chefs and enthusiasts who want a lower-maintenance alternative to carbon steel Debas.

The flat of the blade (Hira) is polished to a Migaki finish and the bevel has a contrasting misty Kasumi finish, with the scratches set in different directions to give a crisp Shinogi line. The blades may need some initial work on arrival. The line is positioned as a practical option for those needing a reliable Deba without the high upkeep of traditional carbon steels, offering a consistent level of fit and finish on the spine and corners.

If you are looking for a specific in-stock example, the Hatsukokoro x Myojin Shirasagi Ginsan Ko Deba 120mm is available at an entry-level price, while the larger Hatsukokoro x Myojin Shirasagi Ginsan Deba 180mm sits at the higher end of the range.