• White Steel #1

  • White Steel #1 (Shirogami No.1) is known for its high hardness and sharp cutting edge. It is made by removing as many impurities as possible from white steel, and increasing the carbon content to enhance its sharpness. Here are the key features of White Steel #1:

  • Excellent Sharpness and Ease of Sharpening:

    White Steel #1 has very high hardness, yet due to its minimal additives and impurities, it is easy to sharpen on a whetstone. This combination allows it to maintain a sharp edge for a long time while being relatively easy to maintain.

  • High Hardness and Durability:

    White Steel #1 reaches a hardening level of HRC 66, making it a highly durable steel. This high hardness ensures that it holds its sharpness for an extended period, making it particularly ideal for precise cutting tasks in Japanese cuisine. Though it is harder to sharpen due to its high hardness, the effort results in a cutting edge that lasts significantly longer.

  • Skill Required for Blade Forging:

    Because of its high hardness, White Steel #1 requires expert heat treatment and sharpening skills. Only skilled craftsmen can maximize the potential of this material, but once mastered, the resulting knives offer exceptional performance and cutting precision ideal for traditional Japanese cooking.

  • White Steel #1 is an ideal steel that balances high sharpness and ease of sharpening. While it requires expertise in forging and sharpening, it is one of the top choices for professional chefs who require knives with excellent cutting performance and long-lasting durability.

White Steel #1: The Pinnacle of Sharpness and Precision, Tailored for the Discerning Chef

  • White Steel #1 is a material that truly stands out among Japanese knife enthusiasts and professional chefs. Revered as the ultimate steel for Japanese culinary knives, it embodies the perfect balance of sharpness, ease of maintenance, and craftsmanship.

  • At its core, White Steel #1 is a high-purity material with minimal impurities and an increased carbon content, setting it apart with its exceptional hardness (HRC 66) and unparalleled cutting performance. This purity ensures that each knife crafted from it holds an incredibly sharp edge while maintaining the versatility needed in a professional kitchen.

  • What makes White Steel #1 even more remarkable is its ease of sharpening. Unlike other high-hardness steels that can be challenging to maintain, White Steel #1 glides effortlessly on sharpening stones, making it ideal for chefs who prefer to refine their tools by hand. Its lack of alloying elements like tungsten and chromium ensures a clean sharpening experience, allowing chefs to focus on precision.

  • Creating knives from White Steel #1 requires the utmost skill. The material demands meticulous craftsmanship throughout forging, hardening, and tempering processes. Only experienced artisans can unlock its full potential, which is why these knives are often reserved for chefs who demand nothing but the best.

  • Whether you’re a traditional Japanese cuisine chef or someone with a passion for perfecting your culinary skills, White Steel #1 knives are a testament to artisanal excellence. Their ability to deliver unmatched sharpness, combined with the satisfaction of honing the blade to perfection, makes them a trusted companion in the kitchen.

  • For those who value precision, purity, and an unrivaled edge, White Steel #1 is not just a material—it’s a legacy. It’s a tool that transforms cooking into a craft, empowering chefs to elevate their art to new heights.

White Steel #1 Japanese Knife Collection

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    Every knife comes with a free Saya(Sheath) for durability. We also provide paid after-sales services with Sakai City Japanese knife workshop.

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  • White Steel #1: The Knife Material That Achieves Ultimate Sharpness with High Hardness

  • In the world of traditional Japanese knife-making, one material is revered for its exceptional qualities: White Steel #1 (Shirogami #1). Let’s dive into why this steel is a favorite among chefs and craftsmen who seek the perfect balance of sharpness and durability.

What is White Steel #1?

White steel is manufactured by removing impurities to the greatest extent possible. Among them, White Steel #1 is a material enhanced with increased carbon content to achieve superior sharpness.

White Steel #1 vs White Steel #2

Features of White Steel #1

  • White Steel#2

    Exceptional Sharpness and Hardness

    With an increased carbon content, White Steel #1 achieves exceptional sharpness and boasts a high hardness rating of HRC66, making it an ideal material for Japanese knives, particularly those used in traditional cuisine.

  • Sharpening a knife

    Ease of Sharpening

    Due to its low levels of additives and impurities, White Steel #1 is surprisingly easy to sharpen with a whetstone, a rare quality for such a high-hardness knife steel.

  • White-Steel-2-Yanagiba-300mm-Mirror-Polished-one-side

    Pure Steel Composition

    Free from tungsten (W) and chromium (Cr), which are commonly found in blue steel, White Steel #1 is praised for its purity and ease of maintenance, offering a balance between sharpness and usability despite being less wear-resistant than blue steel.

  • Recommended Users for White Steel #1

  • 1. Japanese Cuisine Chefs and Enthusiasts

    White Steel #1 is ideal for Japanese cuisine knives, excelling in tasks requiring precision and sharpness, such as slicing sashimi or cutting delicate vegetables. It's perfect for those looking to elevate the quality of their dishes.

  • 2. Individuals Skilled in Sharpening or Those Who Sharpen Frequently

    With its high hardness and ease of sharpening, White Steel #1 is suitable for professionals or enthusiasts who enjoy maintaining their knives and prefer sharpening them personally.

  • 3. Professional Chefs Who Prioritize Sharpness

    Offering long-lasting sharpness and exceptional hardness, White Steel #1 is perfect for professionals who need a blade that maintains its edge through daily use. Its balance of practicality and performance makes it an excellent choice for those who demand the best.

FAQ About White Steel #1

Knife_forging_process

What are the characteristics of White Steel #2?

1. High Hardness and Sharpness

White Steel #1 is crafted with minimal impurities and an increased carbon content, achieving exceptional sharpness and a high hardness rating of HRC66. This makes it ideal for precise and delicate cutting tasks.

2. Ease of Sharpening

Despite its high hardness, White Steel #1 is surprisingly easy to sharpen due to its pure composition, which lacks additives like tungsten (W) and chromium (Cr). This makes it a practical choice for those who frequently maintain their blades.

3. Pure Steel Composition

Unlike blue steel, which contains wear-resistant elements, White Steel #1 prioritizes purity, offering a balance of sharpness and ease of maintenance. Its simple composition makes it a favorite for achieving a razor-sharp edge.

4. Ideal for Japanese Cuisine Knives

Known as a pinnacle material for Japanese culinary knives, White Steel #1 combines cutting performance and usability, making it especially suited for tasks in traditional Japanese cooking.

Which is easier to sharpen, White Steel or Blue Steel?

White Steel is easier to sharpen, requiring less time for each sharpening session and maintaining optimal sharpness more easily after each sharpening. On the other hand, Blue Steel, while offering better edge retention, contains elements that contribute to prolonged sharpness, making it more challenging to sharpen.

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

The Origin of Craftsmanship

  • The Pure Brilliance of White Steel #1: Crafting Unmatched Sharpness

    White Steel #1 is a material where a craftsman’s skill truly shines. Composed solely of iron and carbon, this pure steel offers exceptional sharpness and ease of sharpening. However, it demands meticulous precision during quenching and forging, leaving no room for error. It is this challenge that imbues the finished knife with the soul of the craftsman.

  • The greatest appeal of White Steel #1 lies in its simplicity and the satisfaction of sharpening it. As you hone the blade with your own hands, feeling the sharpness improve with each stroke, it creates an experience unmatched by other steels. This process mirrors the work of chefs, who carefully handle ingredients to craft a perfect dish. It’s about the journey of refining and achieving perfection.

  • When a knife crafted from this material is held, there is a moment where the hands of the craftsman and chef connect beyond words. This shared commitment to excellence is the essence of White Steel #1.

  • The Craftsmanship Behind White Steel #1: The Challenge of Quenching

    One of the most remarkable features of White Steel #1 is its difficult-to-master quenching process. It’s not a simple task to harden this steel. Unlike other materials, it requires precise timing and expert technique. The exact moment when the steel must be cooled is critical to achieving the perfect balance of hardness and resilience. This is where the craftsmanship truly shows.

  • For a craftsman, it’s not just about working with the material; it’s about understanding the steel’s temperament and molding it with your own hands. The challenge of getting the quenching right is what makes a White Steel #1 blade truly stand out. It’s an intricate process, demanding patience and experience.

  • When you hold a knife made from this steel, you’re not just holding a tool – you’re holding the result of years of skill, dedication, and a deep connection with the material. That’s what makes White Steel #1 unique. The difficulty in working with it is what proves the craft behind every blade.

  • The Joy of Crafting: Nurturing the Blade with Your Own Skill

    White Steel #1 is a simple, pure material, but that simplicity is what makes it so special. When you work with it, you’re not relying on any complex alloys or additives. It’s just steel – and that’s where the beauty lies. With this simplicity comes the opportunity to truly shape the blade with your own hands.

  • As a craftsman, there’s a unique joy in nurturing the edge. With White Steel #1, you have to hone your technique and develop your skill, because the material is unforgiving. The sharper the edge, the more responsive the blade becomes. It’s a process where your craftsmanship directly influences the outcome. You can feel the steel change as you work on it, and each sharpening brings you closer to perfection. It’s a satisfaction that only comes when you can create something truly personal and crafted from the ground up.

  • The joy comes from knowing that the blade you hold is not just the result of the material, but the result of your own dedication and skill. White Steel #1 offers you the opportunity to grow and perfect the edge, to make it a true extension of your craftsmanship. There’s a unique pride in seeing a blade develop and sharpen under your hands. That’s something no other material can give you.
Sakai Traditional Craftsmen Collection

  • Be Cautious with Inexpensive White Steel Knives

  • Purchasing a cheap knife just because it is made of White 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.