• Blue Steel #2

  • Blue Steel #2 is a high-quality steel that combines stable sharpness with excellent durability. With a carbon content of approximately 1.05–1.15%, Blue Steel #2 offers sharpness comparable to White Steel, but lacks the hardness of Blue Steel #1. Instead, it excels in wear resistance compared to White Steel, making it particularly recommended for professional chefs who handle large volumes of ingredients daily.

  • The edge of Blue Steel #2 provides a unique cutting sensation, where the blade glides into the food rather than slicing through it abruptly. Even as its sharpness diminishes slightly, it maintains a stable cutting performance. This characteristic makes Blue Steel #2 highly popular among chefs who prioritize long-lasting sharpness and durability.

  • Blue Steel #2 is known for its ease of handling and sharpening. It is also versatile in its application, being easy to process, resilient, and resistant to shock. These attributes make it suitable for a wide range of knife shapes and types.

Blue Steel #2 Japanese Knife Collection

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  • 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 #2: The Professional's Choice

  • In Japanese knife craftsmanship, Blue Steel #2 (Aogami #2) stands out for its unique combination of durability and cutting performance. Let's explore why this material is favored by many professional chefs.

What is Blue Steel #2?

Blue Steel #2 is an alloy created by adding chromium and tungsten to White Steel #2. These additions result in:

  • Enhanced toughness while maintaining basic cutting performance
  • Improved wear resistance
  • A distinctive cutting feel known as "Amakire" (sweet cutting)
White Steel #2 vs Blue Steel #2

  • The Unique Japanese Concept of "Amakire"

  • Blue Steel #2 is known for its "sweet cutting" characteristic, which refers to:

    • The smooth, almost fluid way it moves through ingredients
    • Maintaining cutting performance even as the edge gradually dulls
    • A subtle sensation that exemplifies the refinement of Japanese knife culture

Features of Blue Steel #2

  • Usuba made from Blue Steel#2

    Stable Sharpness

    Blue Steel #2, known for its high carbon content, is extremely hard. This quality allows it to maintain a sharp edge for an extended period once sharpened.

  • Yanagiba(Kiritsuke) made from Blue Steel#2

    Wear Resistance

    Due to its high hardness, knives crafted from Blue Steel #2 retain their sharpness longer than regular knives, offering superior wear resistance.

  • Sharpening_a_knife

    Hard to sharpen

    Blue Steel #2 is hard and more difficult to sharpen compared to White Steel #2. However, it is easier to sharpen than Blue Steel #1.

  • Recommended Users for Blue Steel #2

  • 1. Professional Chefs and Experienced Knife Users

    • Craftsmen who perform precise cutting tasks daily
    • Users who can appreciate and utilize the knife's unique properties

  • 2. Those Who Prioritize Edge Retention

    • Users who prefer less frequent sharpening
    • Chefs who need consistent performance during long cooking sessions

  • Blue Steel #2 is celebrated for its distinctive "sweet cutting" feel and excellent durability. It's not necessarily superior to White Steel, but rather offers different characteristics that suit certain users and applications.

  • While it commands a premium price, for those who understand and can utilize its properties, Blue Steel #2 represents a worthwhile long-term investment. For the right user, this material offers an opportunity to experience the essence of traditional Japanese knife craftsmanship.

FAQ About Blue Steel #2

Knife_forging_process

What is Blue Steel?

Blue steel is a high-grade steel that is created by adding chromium, tungsten, and other elements to white steel to enhance its heat treatment properties and wear resistance. It is priced slightly higher than white steel. Knives made from this steel may seem difficult to sharpen for those not accustomed to it, but once sharpened, they maintain their edge for a longer period, resulting in prolonged sharpness.

What is the difference between Blue Steel #1 and #2?

The difference between Blue Steel #1 and #2 lies in their hardness. The numbers (#1, #2, #3) represent the hardness levels of the steel, with lower numbers indicating greater hardness. Consequently, as the steel becomes harder, the sharpness of the blade improves. Therefore, Blue Steel #1 offers the best sharpness, followed by #2, and then #3. Furthermore, harder steel also tends to retain its sharpness for a longer period, enhancing its edge retention capabilities.

What is the difference between Blue Steel and White Steel?

The difference between Blue Steel and White Steel lies in their composition. Blue Steel is an alloy steel made by adding a small amount of tungsten and chromium to White Steel. Due to its increased resilience and resistance to abrasion, Blue Steel is said to maintain its sharpness longer compared to White Steel.

What is the maintenance method for Blue Steel #2?

For maintaining Blue Steel #2 and other carbon steel knives, it's crucial to prevent rust formation. After use, always apply a rust-preventive oil to the blade. It's recommended to use non-drying oils such as camellia oil or olive oil. Additionally, applying beeswax or similar lubricant between the spring and washer can enhance the smoothness of blade opening and closing.

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.