Shigeki Tanaka Ginsan Nashiji Chinese Cleaver/Chuka 195mm

It depends on the blade thickness. A knife maker's guide sorts the chuka cleaver (中華包丁) into three thicknesses, each suited to different foods.

The thin kind (薄刃), the lightest, is for the everyday foods a supermarket sells; the medium-thick kind (中厚刃) can also cut hard foods such as bone-in chicken and fish bones; and the thick kind (厚刃), the heaviest and meant for experienced users, suits bone-in block meat and frozen food. Check the thickness of your blade before you cut any bone.

Ginsan steel, also known as Silver #3 or G3, is a stainless steel made by Proterial in Japan, containing 0.95 to 1.10% carbon and 13.00 to 14.50% 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 rated by Proterial at over 59 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.

Yes. Proterial lists the steel as GIN 3 (銀紙3号) with 13.00 to 14.50% chromium, above the Japan Stainless Steel Association's 10.5% minimum for stainless steel.

Proterial describes it as a stainless steel with hardness and sharpness comparable to carbon steel, used in various kitchen knives and scissors, and the association notes that stainless, strictly, means it rusts less. Wash the knife and dry it after use.