• 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.

  • Blue Steel #1: The Ultimate Premium Knife Steel

  • In the realm of Japanese knife craftsmanship, Blue Steel #1 (Aogami #1) stands at the pinnacle of excellence. Let's explore why elite chefs choose this exceptional material and what makes it truly special.

What is Blue Steel #1 ?

Blue Steel #1 is a premium alloy created by adding high concentrations of chromium and tungsten to White Steel. Among knife steels, it is distinguished by:

  • Significantly higher hardness and toughness than White Steel #2
  • Superior edge retention compared to Blue Steel #2
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

  • 1. Professional Chefs

    • High-end sushi chefs who rely on clean cuts for taste and presentation
    • Experienced craftsmen with advanced knife skills

  • 2. Those Who Prioritize Edge Longevity

    • Advanced users who prefer minimal resharpening
    • Professionals seeking the ultimate in cutting performance

  • 3. Users Undeterred by Difficult Maintenance

    • Those with advanced sharpening skills or willing to learn
    • Users who can invest time in proper knife maintenance

  • Blue Steel #1 is by no means a material for everyone. However, its exceptional performance supports the growth of a chef’s skills.

    Mastering this material signifies progress as a chef. The effortless, smooth cutting technique is only achievable with a superior knife like Blue Steel #1.

  • For those aiming to become next-level chefs, Blue Steel #1 is a material worth the challenge. Its unique sharpness holds the potential to elevate the quality of your cooking to new heights.

FAQ 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.