Ginsan vs VG10 銀紙3号（銀三） / V金10号
Short answer
Ginsan (Silver #3) is the stainless that sharpens most like White steel: fine, keen edge, quick on the stone. VG10 holds an edge a bit longer and is often clad in damascus. Both are fully stainless.
| Ginsan | VG10 | |
|---|---|---|
| Hardness (typical HRC) | 60–62 | 60–62 |
| Type | stainless | stainless |
| 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 | VG10 / V金10号 / V10 |
| Whetstone | 1000 → 3000–6000 | 1000 → 3000 |
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.
VG10 V金10号
Takefu Special Steel's stainless with cobalt. The default steel of Tojiro's DP/PRO lines; also in damascus lines.
Who uses it: Kiryu Kogyo, Nakagawa Shokai, Shimomura Kogyo, Tojiro, Tsurugi Kenshin, Yajimaya, Baba Hamono (Sakai), Fujiwara Kanefusa (Seki), Hatsukokoro (Hyogo (brand)), Kai Corporation (Seki)
Sanjo examples with prices:
Care
Wipe dry after use. Dishwasher still not recommended — the heat and detergent dull the edge and loosen handles.