• Blue Steel#1

  • Blue Steel #1 is considered one of the highest-grade materials used in knives for Japanese cuisine. Known for its hardness and durability, it is highly valued for its ability to maintain a thin blade without compromising on performance, even against tough ingredients. This combination of hardness and resilience makes it an ideal material for professional chefs who require precision in their culinary work.

  • However, Blue Steel #1 also comes with the drawback of being difficult to handle. Its hardness makes sharpening more challenging, and its overall usability can be somewhat limited for those who are not experienced. It is a material suited for experts, requiring a high level of skill for optimal use. For beginners, it might prove to be a bit too difficult.

  • For this reason, it’s important to apply the correct sharpening techniques and handle Blue Steel #1 with care. If used properly, it can deliver outstanding sharpness and durability, offering a cutting experience that is second to none. As the saying goes, “A tool is only as good as the one who wields it,” and this certainly applies to Blue Steel #1.

Blue Steel#1 Japanese Knife Collection

KIREAJI's Three Promises to You

  • All Japanese Knives from Sakai City

    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.
What is Blue Steel#1

What is Blue Steel#1 ?

Blue Steel#1 is a Japanese steel material made of high carbon steel to which chromium and tungsten have been added to increase wear resistance.

These additives give Blue Steel#1 a sharper cutting edge and better durability than other steels.

Blue Steel#1 vs Blue Steel#2

Features of Blue Steel#1

  • Usuba made from Blue Steel#2

    Extremely High Hardness and Sharpness

    Blue Steel #1 is a material known for its high carbon content, which contributes to its exceptional hardness. When properly sharpened, it can achieve an impressively sharp edge.

  • Yanagiba(Kiritsuke) made from Blue Steel#2

    Excellent Wear Resistance

    Due to its high hardness, knives made from Blue Steel #1 maintain their sharpness for extended periods, holding their edge better compared to regular knives.

  • Sharpening a knife

    Challenging to Handle

    Blue Steel #1 is extremely hard, which makes it difficult to sharpen and may not be suitable for beginners. Due to its hardness, the sharpening stone can slip, requiring a skilled technique to sharpen effectively.

Recommended Users for Blue Steel #1

  • Professional Chefs and Experienced Knife Users

    Blue Steel #1 is a premium steel known for its exceptional sharpness and durability. It is particularly suitable for professional chefs and serious culinary enthusiasts who can fully utilize its performance.

  • Those Who Prioritize Long-Lasting Sharpness

    The defining feature of Blue Steel #1 is its ability to maintain a sharp edge over extended periods. It is ideal for individuals who value sharpness above all else, as it remains sharp longer while also increasing flexibility and strength.

  • Individuals Unconcerned About the Difficulty of Sharpening

    Due to its high hardness, Blue Steel #1 is challenging to sharpen. It suits those who do not need to sharpen frequently or those who do not mind the difficulty in sharpening.

Common Questions About Blue Steel#1

Knife_forging_process

How good is the sharpness?

With a carbon content of 1.25-1.35%, it's extremely hard, resulting in a notably smooth and sharp cu

What about the durability of the sharpness?

The forging process densifies the structure, which prolongs the sharpness.

I've heard it's hard to sharpen. Why is that?

Its extreme hardness necessitates advanced sharpening skills, making it a challenging material for beginners.

How does it differ from Blue Steel #2?

Blue Steel #2 has a lower carbon content of 1.05-1.15%, leading to lesser hardness and sharpness compared to Blue Steel #1.

japanese_knife_made_in_Sakai

Japanese Knife Materials

In the realm of Japanese knives, the choice of material plays a crucial role in performance and maintenance. This guide delves into the nuances of carbon and stainless steel, including popular variants like White Steel #2 and Blue Steel #2, and newer innovations like ZDP189 and Ginsan.

Japanese Knife Materials

Video Provided: Japan Traditional Crafts Aoyama Square (YouTube)

  • Be Cautious with Inexpensive Blue Steel Knives

  • Purchasing a cheap knife just because it is made of Blue steel may result in acquiring a knife that is difficult to handle.

    At KIREAJI, we provide authentic Japanese knives crafted by trusted craftsmen from knife-making workshops in Sakai City. Each knife is handcrafted with care, ensuring you receive a reliable and high-quality product that brings peace of mind.