White Steel #1

  • The Pure Steel for Ultimate Sharpness and Precision

    In the world of Japanese knives, there exists a material that reveals its full potential only in the hands of those with the skill to master it. That material is White Steel #1 (Shirogami No.1).

    Renowned for its exceptionally high carbon content—even greater than that of White Steel #2—this steel offers unmatched hardness and razor-sharp edges, pushing the boundaries of what a blade can do. Crafted with extreme purity and virtually no added alloy elements, it is a steel made for chefs who value absolute control and precision.

  • The Meaning of “Pure”

    White Steel #1 is defined by its extreme purity, with impurities such as phosphorus and sulfur reduced to a minimum.
    Unlike many modern steels, it contains no alloying elements like chromium, molybdenum, or tungsten.
    As a result, it delivers a sharpening experience that feels clean, direct, and intuitive—a steel that does not interfere with the instincts of the sharpener.

    This means the steel doesn’t “resist” the chef, allowing the edge to respond precisely to the smallest adjustments. In short, White Steel #1 is a material that lets you communicate with your blade.

  • High Carbon for Unrivaled Sharpness

    Thanks to its high carbon content, White Steel #1 allows for ultra-thin, razor-like edges—a hallmark of traditional Japanese knives.

    Here’s what that means in the kitchen:

    • Sashimi slices glide through fish fibers without crushing them
    • Katsuramuki and other precision techniques are made easier with a blade that responds instantly to fine control
    • Ingredients retain their shape, texture, and visual appeal

    This is not just about sharpness—it’s about elevating the quality of your cuisine.

  • A Material That Demands Skill

    But White Steel #1 is not a material for everyone. In fact, it’s known to be one of the most difficult steels to work with.

    • Its high carbon and low toughness mean it is more prone to chipping
    • Heat treatment requires precise temperature control—only master blacksmiths can do it right
    • Its hardness means you must choose the right cutting board and use proper technique

    White Steel #1 has incredible potential, but it takes both a skilled maker and a knowledgeable user to unlock it.

  • Why Do Chefs Still Choose It?

    Precisely because of these challenges, White Steel #1 continues to be a favorite among top chefs worldwide.

    • For chefs who want to feel every nuance of the blade
    • For knife enthusiasts who enjoy sharpening as a craft
    • For professionals in Japanese cuisine, French fine dining, or sushi, where edge control is everything

    White Steel #1 is not just a material. It is a philosophical tool—one that transforms cutting into a form of artistic expression.

  • In Summary

    So, what is White Steel #1?

    It is a steel that embodies purity, sharpness, and hardness at the highest level.

    • Extremely high carbon content
    • Near-zero impurities
    • No alloying elements — easy to sharpen and refine
    • Requires expert heat treatment
    • Used in top-tier Japanese knives for professionals


    If you are a chef or enthusiast who wants to fully control your blade and appreciate the craft behind the edge,
    White Steel #1 will be your most trusted partner in the kitchen.

White Steel #1 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 White Steel #1?

  • — The Pinnacle of High-Purity Carbon Steel Sharpness

    White Steel #1 (Shirogami No.1) is an extremely high-purity carbon steel used in Japanese knives. Its most notable characteristic is that it contains a higher amount of carbon than White Steel #2. This increased carbon content gives White Steel #1 greater hardness and the distinct razor-sharp edge that Japanese knives are known for.

  • Composition Features

    • With its high carbon content, it is exceptionally hard, allowing the edge to stay sharp for a long time.
    • Impurities such as phosphorus and sulfur are minimized to the utmost, resulting in a steel of very high purity.
    • It contains almost no alloying elements like chromium or tungsten. This simple composition ensures ease of sharpening and a beautifully finished blade.

  • Handling Difficulty and Artisan Skill

    Due to the high carbon content, although the steel is very hard, it also has less toughness, making it more prone to chipping.
    Therefore, White Steel #1 requires expert craftsmanship in heat treatment and finishing. Only when properly forged and tempered by skilled artisans can its full performance be realized.

  • Summary

    White Steel #1 is characterized by:

    • High carbon content
    • Extremely low impurities
    • No alloying elements, making it a pure steel material

    This composition allows it to boast top-class sharpness and hardness among Japanese knives. However, its handling demands skill and experience, relying heavily on the delicate craftsmanship of artisans.

    White Steel #1 is truly a “work of art” in blade materials, made for chefs who pursue the ultimate sharpness.

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

White Steel #1 is a high-purity carbon steel used in Japanese knives. It contains a higher carbon content, making it very hard and capable of achieving an exceptionally sharp edge. It contains almost no impurities or alloying elements.

White Steel #1 has a higher carbon content than White Steel #2, resulting in greater hardness and sharper cutting ability. However, it is more difficult to handle and requires advanced craftsmanship.

Yes. Because it contains very few alloying elements, White Steel #1 is more susceptible to rust. It’s important to thoroughly dry the blade after use and store it in a dry environment.

With almost no alloying elements, it is very easy to sharpen on a whetstone and produces a beautifully finished edge. However, because of its hardness, sharpening requires some skill.

It is ideal for professional chefs and those aiming to master Japanese culinary techniques who demand superior sharpness and precision cutting.

After use, wash and dry the knife immediately and thoroughly. Avoid humid environments, and apply oil regularly to prevent rust.

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 White Steel #1 and White Steel #2

White Steel #1 and White Steel #2 are among the most popular materials used in Japanese knives. This guide compares their unique characteristics and performance to help you choose the best option for your cooking style and needs. Whether you’re a beginner or a professional chef, find valuable insights for selecting the perfect Japanese knife.

White Steel #1 vs. White 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

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.
Sakai Traditional Craftsmen Collection

Video Provided: Japan Traditional Crafts Aoyama Square (YouTube)

  • Beware of Inexpensive Knives

    Inexpensive knives are often made with cost-cutting measures during production. Specifically, important elements such as sharpness, balance, and maintainability—key factors that directly affect quality—are not given sufficient investment. These aspects are often difficult to notice at first glance, but they can significantly impact the performance of the knife.

  • At KIREAJI, we offer authentic Japanese knives crafted by trusted artisans from Sakai City. Every knife is carefully handcrafted with a focus on sharpness, balance, and maintainability, ensuring you receive a high-quality product that provides long-lasting reliability and peace of mind.