• White Steel #2 vs Blue Steel #2

  • FEBRUARY 11, 2024

  • Explore the detailed comparison of Blue Steel #2 and White Steel #2, focusing on cutting performance, durability, and ease of sharpening to help you choose the best steel for your culinary needs.

  • Introduction to Steel Varieties in Knife Making

  • Explore the distinct differences between White Steel #2 and Blue Steel #2 in kitchen knife materials. Despite similar carbon content and hardness levels, these steels differ significantly in their characteristics and applications.

  • 1. Cutting Performance: White Steel #2 vs. Blue Steel #2

  • White Steel #2

    Known for its sharpness, thanks to the structure of its cutting edge that provides smooth cuts with minimal snagging on food.

  • Blue Steel #2

    Contains rare metals like chromium and tungsten, forming hard carbides at its edge that may cause snagging and resistance during cutting. This property is beneficial for cutting through harder materials.

  • 2. Sharpness Retention

    • Longevity of Sharpness: 
       Blue Steel #2 tends to retain its sharpness longer due to the presence of compound carbides, which increase with use and make the knife harder to sharpen over time.
    • Speed of Dulling:  
      White Steel #2 may dull quicker as it loses sharpness more rapidly from continuous wear on its cutting edge.

  • 3. Resistance to Chipping

  • White Steel #2

    More prone to chipping, particularly in single-edged knives like Deba, where the unique cutting angle increases this risk.

  • Blue Steel #2

    Offers superior resistance to chipping, preferred for its edge longevity.

  • 4. Ease of Sharpening

  • White Steel #2

    Easy to sharpen, making it suitable for those who regularly maintain their knives with a whetstone.

  • Blue Steel #2

    Wear resistance makes sharpening challenging. The difficulty is affected by the carbide size and the hardness of the base material.

  • Conclusion: Choosing Between White Steel #2 and Blue Steel #2

  • When deciding between these two reputable steel types, consider your specific needs and preferences. Whether you prefer the exceptional sharpness of White Steel #2 or the durable edge and wear resistance of Blue Steel #2, understanding these differences will help improve your culinary experience. Remember, effective knife maintenance and enjoyable cooking are closely linked, making your choice of steel an important part of your culinary practices.

White Steel #2

The White Steel #2 collection presents knives crafted from pure White Steel, known for minimal impurities and excellent sharpness. Ideal for creating finely honed edges, this material is particularly valued for its ease of sharpening. These knives are designed for those who prioritize precision cutting and easy maintenance in their culinary tools.

White Steel #2

Blue Steel #2

The Blue Steel #2 collection features knives made from a specially formulated steel that includes tungsten and chromium for improved wear resistance and sharpness retention.

Blue Steel #2

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

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.

  • 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.