Ginsan vs Shirogami #2 銀紙3号（銀三） / 白紙2号
Short answer
Ginsan is the stainless answer to White #2: similar feel on the stone and a fine edge, without rust. White #2 still gets a touch keener and is cheaper, but it rusts.
| Ginsan | Shirogami #2 | |
|---|---|---|
| Hardness (typical HRC) | 60–62 | 60–63 |
| Type | stainless | carbon |
| Easy to sharpen | ●●●●● | ●●●●● |
| Edge retention | ●●●●● | ●●●●● |
| Rust resistance | ●●●●● | ●●●●● |
| Chip resistance | ●●●●● | ●●●●● |
| Mark on the blade | 銀三 / 銀紙三号 / 銀紙3号 / Ginsan / Ginsanko | 白二 / 白紙 / 白鋼 / 白紙2号 |
| Whetstone | 1000 → 3000–6000 | 1000 → 3000–6000 |
Scores are relative, 1–5, for kitchen-knife use — our summary of maker data and common experience, not lab tests. Heat treatment and grind can move a knife a full point either way.
Ginsan 銀紙3号（銀三）
Hitachi/Proterial stainless that sharpens almost like White steel: the usual 'stainless wa-bocho' steel in Sakai, and the Hatsukokoro Ginrei line.
Who uses it: Baba Hamono (Sakai), Hatsukokoro (Hyogo (brand)), Hitohira (Tokyo), Konosuke (Sakai), Matsubara (Nagasaki), Takada no Hamono (Sakai), Tanaka Shigeki (Miki (Banshu)), Yamawaki Hamono (Sakai)
Sanjo examples with prices:
No Sanjo price rows yet.
Shirogami #2 白紙2号
Hitachi/Proterial Yasuki carbon steel. Easiest to sharpen, takes the finest edge, rusts fast.
Who uses it: Babacho Co., Babacho Kanamono, Hinoura Hamono Kobo, Shigefusa, Tadafusa, Tojiro, Tsurugi Kenshin, Wakui Bar Hamono, Wakui Co., Yoshikane Hamono
Sanjo examples with prices:
- Tadafusa — 庖丁工房タダフサ 黒打 最高級白鋼 鍛冶鍛造 210 · ¥23,100
- Babacho Co. — 切れるよろこび 白紙 柳刃 270 (片刃) · ¥27,450
- Babacho Co. — 切れるよろこび 白紙 出刃 (片刃) · ¥28,050
- Wakui Co. — 金次郎 槌目 水牛栗柄 ペティ 135 · ¥45,760
- Wakui Co. — 金次郎 槌目 水牛栗柄 三徳 165 · ¥47,840
Care
Wipe dry after use. Dishwasher still not recommended — the heat and detergent dull the edge and loosen handles.
Rinse and wipe dry immediately after each use — never leave it wet or in the sink.