Yasuki Steel: The Heart of Japanese Knives—Its Current State and Future Prospects

  • May 14, 2025

  • A Japanese knife is not merely a tool.

    It is the embodiment of a chef’s soul, a crystallization of craftsmanship and aesthetic values.

    At the core of this cultural icon lies one of Japan’s most celebrated materials: Yasuki Steel.

    Originating from Yasugi City in Shimane Prefecture, Yasuki Steel traces its roots back to ancient tatara ironmaking. For over a century, it has been refined to meet the highest standards required for Japanese swords and traditional knives. Today, chefs and knife enthusiasts around the world are turning their eyes toward this legendary steel.

White Steel and Blue Steel: The Ideal Materials for Professional Use

  • Among the various grades of Yasuki Steel, two stand out for traditional Japanese knife making: White Steel (Shirogami) and Blue Steel (Aogami).

    • White Steel is a high-carbon steel with minimal impurities. It is easy to sharpen and achieves an extraordinarily keen edge, making it ideal for precision work such as slicing sashimi.
    • Blue Steel is a modified version of White Steel, alloyed with tungsten and chromium. It retains sharpness for longer and is more durable under heavy use, earning it the trust of professional kitchens.

    In essence, White Steel is for sharpness, while Blue Steel is for edge retention. Each has its strengths, and the choice depends on the demands of the user.

Change Under Proterial: Uncertainty Looms Over Traditional Steels

  • These exceptional steels have long been produced at the Yasugi Works of Hitachi Metals, which, as of 2023, was acquired by a global investment fund and rebranded as Proterial. This change has sent ripples through the knife-making community.

  • Concerns have begun to surface:

    “Will carbon steels be discontinued?”
    “Will traditional materials be replaced by more profitable alternatives?”

    Currently, White Steel is still in production, but its long-term availability remains uncertain, as corporate strategies may shift away from traditional materials.

    Likewise, Blue Steel continues to be highly valued, but Proterial’s development of new high-performance steels may influence future product lines.

    In short, while these classic steels are still alive, their future is no longer guaranteed.

A New Era Begins: Coexistence With Next-Generation Steels

  • There is also hope. In 2024, Proterial introduced new stainless cutlery steels, YBS1 and YBS2. These materials rival Blue Steel in hardness (up to HRC 64) while offering the significant advantage of corrosion resistance.

    • Exceptional sharpness
    • Extended edge retention
    • Resistance to rust

  • These qualities—once considered trade-offs—are now being integrated into a new generation of steels. While they may feel different in terms of sharpening and cutting “taste,” they are proving themselves in professional environments.

    Meanwhile, the steelmaking expertise at the Yasugi Works continues to be highly respected both in Japan and abroad. With support from local governments and industry partners, Yasuki Steel is still very much alive.

Now Is the Time: Yasuki Steel’s Rising Global Demand

  • Given the current landscape, many in the knife community have begun to act

    • “Prices of Blue Steel knives have increased noticeably.”
    • “Now is the time to buy, before they become scarce.”
    • “We’re seeing more limited-production models from artisans.”

  • Overseas, Yasuki Steel knives are increasingly being regarded as rare, handcrafted objects of cultural and functional significance, rather than just kitchen tools.

A Choice We Must Make: Preserve Tradition or Embrace Innovation?

  • The Japanese knife world stands at a crossroads.

    Should we preserve the unmatched sharpness and feel of carbon steel?

    Or should we embrace the practicality and longevity of newer materials?

    There is no single answer. But one thing is clear: the more you understand about steel, the better your choices will be.

    The next knife you select is not just about design or price—it’s about the values and materials behind it.

Summary

    • Yasuki Steel (White and Blue) remains a cornerstone of traditional Japanese knives.
    • White Steel is still in production, but its future is uncertain.
    • Blue Steel remains respected, but new alloys may reshape the lineup.
    • Proterial’s YBS1/YBS2 offer high hardness and corrosion resistance, expanding possibilities
    • Understanding steel is key to choosing the right knife in this evolving era..

Yasuki Steel

Yasuki Steel, produced by Hitachi Metals at its Yasugi Works in Shimane Prefecture, is a high-quality steel brand with roots tracing back to the Meiji Era. Its heritage is deeply connected to "Tatara Ironmaking," a traditional method using high-purity sand iron, which has been supporting Japan's blade culture since ancient times.

Yasuki Steel

Material of Knife

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

The Origin of Craftsmanship

  • “We Sharpen Not Just Steel, But Soul” – A Master Craftsman Reflects on Yasuki Steel's Uncertain Future

    “For decades, I’ve shaped blades from White Steel and Blue Steel—steels that truly breathe life into a knife.

    When I sharpen them, I feel like I’m not just honing metal… I’m awakening its spirit.

    Lately, I hear more and more voices asking,

    ‘Will these steels be discontinued?’

    ‘Will tradition be sacrificed for profit?’

  • Honestly, I don’t know what the future holds.

    But I do know this: no stainless alloy, no modern material can ever fully replicate the soul of a knife forged from Yasuki Steel.

    When a chef uses a knife made of White Steel, they’re not just slicing fish or vegetables.

    They’re touching the essence of centuries of Japanese craftsmanship.

    That’s something you can’t manufacture.

    If these materials disappear, we’ll lose more than just steel—we’ll lose a living part of our cultural identity.

    I’m not against new technology.

    There’s beauty in evolution, and we must move forward.

    But I hope people understand what’s at stake.

    And I hope they’ll treasure these knives while they still exist.

    Because each one carries not just sharpness—but a story.”

    — A craftsman with over 40 years of experience, Sakai, Japan

KIREAJI's Three Promises to You

  • japanese_knife_made_in_Sakai

    1. Exceptional Japanese Knives

    Our knives, crafted by Sakai City's master artisans, combine traditional techniques with carefully selected materials, delivering unrivaled sharpness and durability.

  • 2. For a Lifetime of Use

    At KIREAJI, we see knives as lifelong companions. Each knife comes with a free saya, and we offer Honbazuke hand-sharpening by Shiroyama Knife Workshop in Sakai City.

  • 3. Supporting the Joy of Continued Use

    KIREAJI knives are made to grow with you. That’s why we provide trusted after-sales care (fee-based) .