Exploring Blue Steel #1: The Ultimate High-Carbon Steel for Knives

  • March 1, 2025

  • A Steel That Transforms Cooking into Art

    In today’s culinary world, cooking is more than just preparing meals—it is an expression of artistry. And at the heart of this artistry lies the knife. In Japan, where the choice of steel defines the soul of the blade, Blue Steel #1 (Blue Paper Steel #1) stands as one of the most revered materials. Forged with precision and tradition, it has captivated chefs and enthusiasts around the globe.

  • The Fundamentals and Features of Blue Steel #1

    Blue Steel #1 is a high-carbon steel enriched with tungsten and chromium, elements that enhance both its sharpness and its resilience. This balance gives birth to knives of extraordinary durability, capable of lasting decades.

    In the hands of Japanese artisans, Blue Steel #1 is not treated merely as metal but as a medium of art. Through time-honored forging, quenching, and tempering, the steel is transformed into a blade that embodies both aesthetic beauty and peerless performance.

  • Why Chefs Around the World Choose Blue Steel #1

    The appeal of Blue Steel #1 extends far beyond Japan. Professional chefs in Michelin-starred kitchens and high-end sushi restaurants rely on its unrivaled sharpness to deliver precise cuts that preserve the freshness and texture of ingredients. For delicate dishes like sushi and sashimi, where presentation and purity are paramount, this steel is often the blade of choice.

    Yet, its hardness demands skill. Beginners may find it challenging, as the edge is unforgiving and requires proper technique. But for those who master it, slicing with a well-honed Blue Steel #1 knife is a revelation—a sensation of effortless sharpness that can only be understood through direct experience.

  • The Discipline of Maintenance

    Great performance requires great care. A Blue Steel #1 knife, while extraordinary, is also vulnerable:

    • Prone to Rust: Its high carbon content makes it susceptible to oxidation. After every use, it must be washed and dried meticulously.
    • Regular Sharpening: To preserve its razor-sharp edge, it requires frequent sharpening with appropriate whetstones.
    • Proper Storage: A dry, well-ventilated environment is essential to prevent moisture damage.

    With such maintenance, a Blue Steel #1 knife will not only endure but will also reward its owner with decades of unmatched cutting performance.

  • Conclusion: The True Charm of Blue Steel #1

    Blue Steel #1 is not just steel—it is a bridge between tradition and mastery. It represents centuries of Japanese craftsmanship distilled into a single blade. For professional chefs, it offers sharpness and durability at the highest level. For passionate home cooks, it offers the chance to elevate cooking into artistry.

    To own a Blue Steel #1 knife is to embrace the spirit of Japanese craftsmanship in your daily life. With every cut, your cooking becomes more than preparation—it becomes expression. That is the enduring charm of Blue Steel #1.

Blue Steel #1: The Edge Reserved for True Professionals

  • Blue Steel #1 represents the pinnacle of hardness, precision, and cutting performance among Japanese carbon steels. Enhanced with chromium and tungsten, it delivers exceptional wear resistance while maintaining an ultra-thin, razor-sharp edge.
    Its extreme hardness rewards chefs who possess advanced sharpening skill and precise technique, offering a level of performance that glides effortlessly through even the most delicate fibers.
    For top-tier kitchens that demand maximum edge retention and uncompromising precision, Blue Steel #1 stands as the steel of choice—powerful, exacting, and worthy of expert hands.

Blue Steel #1

  • Mastering the Pinnacle of Japanese Knife Steel

    Born from the pure edge of White Steel #1 and refined with chromium and tungsten, Blue Steel #1 is the choice of master chefs who demand precision, durability, and long-lasting sharpness. It’s not for beginners—this is a steel that rewards skill, discipline, and care, becoming a lifelong partner in the hands of those who master it.

Blue Steel #1

Blue Steel #1 is prized for its sharpness, durability, and cutting performance. Its blend of tungsten and chromium delivers precision, making it ideal for sushi, sashimi, and other delicate tasks. Though demanding to maintain, in the hands of skilled chefs and enthusiasts it offers a lifetime of unmatched performance—embodying the very pinnacle of Japanese craftsmanship.

Blue Steel #1

Blue Steel #2

Blue Steel #2 is one of the most popular materials in Japanese knife-making, valued for its ideal mix of sharpness and durability. Known for its smooth “sweet cutting” feel and long edge retention, it is favored by both professional chefs and passionate home cooks. A Blue Steel #2 knife brings precision, enjoyment, and lasting performance to any kitchen.

Blue Steel #2

Japanese Knife Materials

The steel behind a Japanese knife defines its sharpness, durability, and care. From traditional carbon steels like White #2 and Blue #2 to modern innovations such as Ginsan and ZDP189, each material offers its own balance of performance and maintenance. This guide explores how these choices shape the knives we use today.

Japanese Knife Materials

The Soul of Craftsmanship

  • The Warmth of "Thank You" — The Spirit of Traditional Craftsmanship

    In our tradition, making is never just about creating objects. It is about weaving bonds between people. Each knife, each tool, carries the wisdom of generations and the passion of those who came before us.

  • Every detail is shaped with care, not only for function or beauty, but with the quiet hope that one day it will be met with the words, “Thank you.” In that moment, gratitude flows both ways — from maker to user, and from user back to maker.

  • This exchange of gratitude is what gives life to our craft. It reminds us why we continue, and it becomes the spark for the next creation.

  • For us, “to receive thank you, and to give thank you” is not a simple wish. It is a promise — to honor our materials, our heritage, and the people who place their trust in what we create. With every blade we forge, we walk this timeless path of craftsmanship, carrying gratitude in our hands and in our hearts.

KIREAJI's Three Promises to You

  • japanese_knife_made_in_Sakai

    1. Forged in the Legacy of Sakai

    From Sakai City—Japan’s renowned birthplace of professional kitchen knives—each blade is crafted by master artisans with over six centuries of tradition. Perfectly balanced, enduringly sharp, and exquisitely finished, every cut carries the soul of true craftsmanship.

  • 2. Thoughtful Care for Everyday Use

    Every knife includes a hand-fitted magnolia saya for safe storage. Upon request, we offer a complimentary Honbazuke final hand sharpening—giving you a precise, ready-to-use edge from day one.

  • 3. A Partnership for a Lifetime

    A KIREAJI knife is more than a tool—it is a lifelong companion. With our bespoke paid aftercare services, we preserve its edge and beauty, ensuring it remains as precise and dependable as the day it first met your hand.