Yoshihiro Ginsan Double Fuller K-tip Yanagiba 270mm Amboyna with Saya

Ginsan, also known as Silver 3, is a stainless steel from Proterial, the Yasugi Specialty Steel division. Proterial describes it as a stainless steel which has hardness and sharpness comparable to carbon steel, and lists its uses as kitchen knives and scissors.

Knife makers use it when they want the corrosion resistance of a stainless together with the hardness and sharpness that Proterial compares to carbon steel. The steel maker lists 59 HRC or over after hardening, but that is a heat treatment figure, not a finished knife figure.

Dry it after use, like any stainless knife. Its performance depends on the heat treatment and construction of the specific knife, not the steel name alone.

Yes. Proterial lists the steel as GIN 3 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.

Yamawaki Hamono (株式会社山脇刃物製作所), a Sakai knife company founded in 1927, makes them: Yoshihiro is its main brand and carries the name of the Kamakura-period swordsmith Goh Umanosuke Yoshihiro (郷右馬允義弘).

Its company page says the firm makes and sells mainly high-end kitchen knives for professional cooks, as well as knives for homes and cooking schools.