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Ginsan #3 Steel achieves what was thought to be impossible. It feels and performs like carbon steel, but doesn’t rust. This makes it one of the most popular steels in Japan, however it is yet to be fully appreciated in the rest of the world, probably because of the intense marketing of poor quality knives.
Ginsan #3 feels like Aogami or Blue steel on the whetstones, and in the kitchen. Edge retention is good, but less than Aogami Super Steel.
The knife has a beautiful migaki finish, and simple but elegant octagonal handle made of a special octagonal Hardwood for the Japanese Pagota Tree called “Enjyu”. The wood is of high quality, durable, resilient and has excellent characteristics for a knife handle.
The price / grind ration is excellent if you look at the choil shot, you can anticipate the excellent performance this knife offers.