• Exploring Kitchen Knife Materials: White Steel vs. Blue Steel

  • MAY 11, 2024

  • In the realm of high-quality kitchen knives, the debate between White and Blue Steel variants stands out for chefs and culinary enthusiasts alike. White Steel, with its high carbon content, promises unparalleled sharpness and ease of honing, making it a favorite for those who prefer precision with every slice. On the other hand, Blue Steel, enhanced with chromium and tungsten, offers superior durability and sustained sharpness, catering to the rigorous demands of professional kitchens. This comprehensive guide dives into the nuances of each, helping you decide which steel type aligns best with your cooking style and maintenance preferences.

  • 1. Difference in composition

  • 1-1. White Steel

    White steel is a type of carbon steel characterized by a high carbon content. The higher the carbon content, the harder it is and the sharper the cut, but it is also more prone to rust. White steel is pure carbon steel, containing almost no other alloying elements, and is characterized by its sharpness and ease of sharpening. However, the ease of sharpening makes the blade less durable!

  • 1-2. Bule Steel

    Compared to white steel, blue steel has added alloying elements such as chromium and tungsten. These elements improve the wear resistance of the steel, so blue steel knives stay sharper longer. Specifically, Blue 1 steel typically has 0.40% chromium and 1.5% tungsten added. This makes blue steel more wear resistant and durable than white steel, allowing it to maintain a sharp edge longer. However, the addition of these components tends to make blue steel harder to sharpen than white steel.

  • 2. Difference in characteristics

  • 2-1. White Steel: Focus on ease of sharpening

    For the best sharpness, we recommend Shiroshi, which is easy to sharpen and shows its sharpness more easily than other steels. It can be sharpened in a relatively short time, but if you cut a large amount in a day, it may lose its sharpness. It also takes less time to sharpen once, and it is easy to maintain the best sharpness every time.

  • 2-2. Blue Steel: Focus on sustained sharpness

    For chefs, if you do a lot of cutting in a day, we recommend blue paper, which retains its sharpness for a long time. If you do a lot of cutting in a day, you can generally maintain good sharpness by sharpening every few days. For home use, sharpening once every few months is sufficient to maintain sharpness. However, due to the hardness of the steel, sharpening does take some time and effort.

  • Conclusion: 

  • White steel is the preferred steel for best performance. It is preferred by chefs who are in the habit of sharpening their blades each time they cook. Blue steel, on the other hand, has excellent sharpness retention and stays sharp even when processing large amounts of food. This makes it suitable for cooks who process large quantities of food.

Japanese Knife Materials

By introducing the materials used in knives, we aim to help customers understand the quality and performance of knives, enabling them to find the perfect knife that meets their needs and preferences.

Japanese Knife Materials

Blog Author: Toru

-Professional background-
・Graduated from Tokyo Sushi Academy
・Sushi lesson instructor at Tsukiji Tokyo
・Making sushi at RC Show, one of Canada's largest Toronto food shows

Traditional Japanese knives, like those from Sakai City, are globally prized for their sharpness and elegance. Yet, Sakai's dwindling artisans pose a challenge to preserving this craft. To combat this, I'm dedicated to spreading the brilliance of Japanese knives worldwide. My dream is to sustain Sakai's legacy while meeting global demand.

KIREAJI's Three Promises to You

  • japanese_knife_made_in_Sakai

    1. High-quality Japanese Knive

    We offer knives crafted by craftsmen from Sakai City.

  • Honbazuke

    2. Genuine Sharpness

    To ensure you experience sharpness, we provide a free Honbazuke by our skilled craftsmen.

  • after_service

    3. Lifetime Knife Use

    Every knife comes with a free Saya(Sheath) for durability. We also provide paid after-sales services with Sakai City Japanese knife workshop.