Blue Steel #2

  • The Perfect Balance of Sharpness and Toughness — Why Blue Steel #2 Wins the Trust of Professional Chefs

    In the world of cooking, finding “the one knife you can truly trust” is a life-changing experience.
    Blue Steel #2 is just that kind of steel—one that meets the needs of both professional chefs and passionate home cooks alike.

  • What Is Blue Steel #2?

    Blue Steel #2 (Aogami #2) is a premium high-carbon alloy steel produced by Hitachi Metals under the Yasugi Steel brand.
    It is based on White Steel #2, with the addition of chromium and tungsten, enhancing its performance in key areas.

    These added elements give Blue Steel #2 greater wear resistance and durability, while still preserving the razor-sharp edge that White Steel is known for.
    Think of it as a hybrid steel—combining refined sharpening characteristics with practical toughness.

  • Long-Lasting Sharpness You Can Count On

    In busy kitchens where prep work is constant and time is limited, a knife that holds its edge longer becomes an indispensable ally.
    While White Steel offers outstanding sharpness, Blue Steel #2 brings that sharpness with endurance—cutting through fish, vegetables, or meat all day long without constant touch-ups.

    Thanks to the added chromium and tungsten, Blue Steel #2 is also more resistant to chipping and micro-fractures, making it highly valued in fast-paced environments where reliability matters most.

  • A More Forgiving Carbon Steel

    Although it’s still carbon steel and not stainless, Blue Steel #2 is slightly more rust-resistant than White Steel.
    With basic care—wipe it down after use, keep it dry—it becomes a very manageable material, even for those unfamiliar with carbon steels.

    And for sharpening enthusiasts, the real joy begins on the whetstone.
    The feedback when sharpening Blue Steel #2 is incredibly smooth, offering that uniquely satisfying sensation as the blade glides over stone—like having a conversation with the steel itself.

  • Blue Steel #2 Teaches You to Appreciate the Act of Cooking

    Cooking isn’t just about cutting food—
    It’s about listening to the ingredients, applying your technique with care, and pouring your heart into every motion.
    A Blue Steel #2 knife becomes more than just a tool—it becomes a partner in creation.

    Whether you're plating a refined dish or preparing meals for a crowd, this steel supports you silently, skillfully, and consistently.

  • Summary

    Blue Steel #2 is:

    • A well-balanced carbon steel that combines the sharpness of White Steel #2 with the durability of alloy elements
      A material that offers excellent edge retention, ideal for high-volume professional use
    • Easy to sharpen and maintain with minimal care
    • A steel that becomes more comfortable and personal the more you use it, deepening your connection with the craft

    If you're a chef who wants to refine your skills, or a serious home cook seeking a deeper bond with your tools—

    Blue Steel #2 is the perfect companion.

Blue Steel #2 Japanese Knife Collection

KIREAJI's Three Promises to You

  • All Japanese Knives from Sakai City

    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) .

What Is Blue Steel #2?

  • The Unsung Hero of Steel: Understanding Blue Steel #2 Through Its Composition

    Blue Steel #2 (Aogami #2) is more than just a high-end alloy steel — its true value lies in its remarkable balance of elements. The secret to its performance in the kitchen starts at the microscopic level: in the composition of its material.

  • The Base: White Steel #2

    At its core, Blue Steel #2 is built upon White Steel #2 (Shirogami #2), a highly refined carbon steel known for its razor-sharp edge and ease of sharpening. With a carbon content of approximately 1.05–1.15%, White Steel offers excellent sharpness but lacks toughness and long-lasting edge retention.

    That’s where the “blue” transformation begins.

  • Two Added Elements: Chromium and Tungsten

    ● Chromium (Cr)

    Chromium enhances toughness (ductility), allowing the blade to resist chipping and cracking. This results in a knife that is not only hard but also resilient and durable.
    Additionally, chromium contributes slightly to corrosion resistance, offering a modest edge over White Steel in humid environments.

    ● Tungsten (W)

    Tungsten plays a crucial role in improving wear resistance.
    This means the blade stays sharp longer and requires less frequent sharpening — a vital feature for professionals who rely on consistent cutting performance throughout the day.

  • Balanced for Real-World Performance

    Thanks to this unique combination, Blue Steel #2 delivers both long-lasting sharpness and exceptional durability.
    It excels in high-volume kitchen environments, where a blade must endure constant use without compromising its cutting ability.

    What’s more, because it retains the base of White Steel, it remains relatively easy to sharpen, giving chefs control over blade maintenance without excessive effort.

  • Summary: Elemental Brilliance

    The key elements that define Blue Steel #2 include:

    • Carbon (C): For intense sharpness
    • Chromium (Cr):For added toughness and slight rust resistance
    • Tungsten (W):For long-lasting edge retention

    These ingredients combine in perfect harmony to create a material that is trusted by professional chefs worldwide.
    For those who need a knife that cuts beautifully, lasts all day, and responds well to sharpening, Blue Steel #2 is an ideal choice.

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.
The Japanese Chef’s Way

Comprehensive Guide to White Steel and Blue Steel

When choosing a knife, the debate between blue steel and white steel resonates among chefs and culinary enthusiasts alike. Each type of steel offers unique advantages tailored to different cooking styles and maintenance preferences. This article explores the differences between blue and white steel, helping you make the best choice for your kitchen tools.

White Steel vs. Blue Steel

Comprehensive Guide to Blue Steel #1 and Blue Steel #2

Explore the key differences between Blue Steel #1 and #2 knives, focusing on sharpness, durability, and user needs, to help you choose the right one for your cooking tasks.

Blue Steel #1 vs. Blue Steel #2

Comprehensive Guide to White Steel #2 and Blue Steel #2

Explore the essential differences between White Steel #2 and Blue Steel #2 in our guide, focusing on their cutting performance, durability, and ease of sharpening. This article provides practical insights for chefs and cooking enthusiasts to make an informed choice between these two popular steel types for kitchen knives.

White Steel #2 vs. Blue Steel #2

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

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

This article explores the current status and future outlook of Yasuki Steel, the legendary material behind traditional Japanese knives, in light of the 2023 transition from Hitachi Metals to Proterial. It highlights the ongoing but uncertain production of White Steel and Blue Steel, the introduction of new high-performance stainless steels (YBS1/YBS2), and what these changes mean for knife makers, users, and collectors around the world. As the industry stands at a turning point, understanding steel is more essential than ever.

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

The Allure of Blue Steel #2: A Fusion of Art and Functionality in Knives

Blue Steel #2 is a highly sought-after material in Japanese knife-making, known for its perfect balance of sharpness and durability. This article explores its composition, key characteristics, and why professional chefs and home cooks alike prefer it. From its "sweet cutting" experience to its long-lasting edge retention, Blue Steel #2 knives enhance both precision and enjoyment in cooking. Whether you're a professional chef or a passionate home cook, a Blue Steel #2 knife can be a game-changer in your kitchen.

The Allure of Blue Steel #2: A Fusion of Art and Functionality in Knives

FAQ About Blue Steel #2

Knife_forging_process

What is Blue Steel #2?

Blue Steel #2 (Aogami #2) is a high-carbon alloy steel widely used in traditional Japanese knives. It is based on White Steel #2 with added chromium and tungsten, which enhance its durability and edge retention. Known for its sharpness and toughness, it is highly regarded by professional chefs around the world.

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.

Is Blue Steel #2 rust-resistant?

No, Blue Steel #2 is not stainless steel, so it is prone to rusting. However, due to the chromium content, it offers slightly better rust resistance than White Steel. Proper care—washing and drying after each use—is essential to prevent rust.

What types of cooking is Blue Steel #2 suitable for?

Blue Steel #2 is extremely versatile. It handles tasks requiring precise slicing (like sashimi or meat) as well as bulk prep (like vegetables) with ease. It truly shines in professional settings where knives are used continuously over long periods.

What is the best way to maintain a Blue Steel #2 knife?

  • Wash and dry the knife immediately after use
  • Sharpen regularly, depending on usage (typically every 1–2 weeks)
  • When storing for long periods, apply a thin layer of camellia oil to prevent rust

The Origin of Craftsmanship

  • The Perfect Balance: Blue Steel #2 Knives

    A knife made from Blue Steel #2 represents the pinnacle of craftsmanship, embodying a seamless blend of resilience and sharpness. This steel, cherished for its exceptional balance, is the result of centuries of tradition and the unwavering dedication of skilled artisans.

  • It withstands the rigors of daily use while maintaining a keen edge, making it a trusted companion in any kitchen or workshop.

  • Every blade carries the artisan’s deep understanding of materials and methods—an expression of tradition that resonates with both professionals and enthusiasts. A Blue Steel #2 knife isn’t just a tool; it’s a testament to the craftsmanship and care that goes into its creation.

  • For those seeking a knife that embodies tradition, precision, and reliability, a blade forged from Blue Steel #2 is an investment in excellence that will last for years to come.
Sakai Traditional Craftsmen Collection

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.