• White Steel #2

  • White Steel #2 is the most widely used steel material for knives among chefs specializing in Japanese cuisine. Here are some reasons why it is recommended for beginners:

  • Widely Used:

    White Steel #2 is the most commonly used steel material in Japanese knives. This widespread adoption indicates that craftsmen are very familiar with this material. It is also the first material that novice blacksmiths learn to work with and sharpen.

  • Ease of Sharpening:

    White Steel #2 is easy to sharpen and relatively simple to maintain. It is convenient for users because regular sharpening is straightforward, helping to maintain sharpness over time.

  • Cost-Effectiveness:

    While White Steel #2 is an affordable option, it offers excellent value for performance. It maintains sharpness over a long period and provides great cost performance, making it suitable for beginners.

  • Overall, White Steel #2 offers a good balance of durability, ease of use, and cost, making it a highly recommended steel for both beginners and experienced chefs.

White Steel #2 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.

    Saya (Sheath) 

  • 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.

     After services 

  • White Steel #2: The Standard in Japanese Knives

  • In the world of traditional Japanese knife-making, there's one material that stands out as indispensable: White Steel #2 (Shirogami #2). Let's explore why this steel is beloved by professional chefs and craftsmen alike.

What is White Steel #2?

White Steel #2 is the purest of all blade materials. With few impurities, it is a material that has the basic requirements for making a good knife.
If a skilled craftsman can properly forge and heat treat it, it will make a knife that is sharp and easy to sharpen.

White Steel #2 vs Blue Steel #2

Features of White Steel #2

  • White Steel#2

    Sufficiently Sharp Edge

    White Steel #2 is a material with a high carbon content, making it extremely hard. When sharpened, it exhibits a sharp edge.

  • Sharpening a knife

    Not Highly Difficult to Sharpen

    White Steel #2 is not as hard as blue steel, so it is not highly difficult to sharpen. It can be considered relatively easy to handle even for beginners.

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

    Good Cost Performance

    White Steel #2 is not as expensive as the top-grade White Steel #1, making it a good choice in terms of cost performance.

  • Recommended Users for White Steel #2

  • 1. Those Eager to Learn Japanese Knife Basics

    • Individuals wanting to master traditional Japanese knife handling
    • Those looking to develop knife maintenance skills

  • 2. Those Eager to Learn Japanese Knife Basics

    • Individuals wanting to master traditional Japanese knife handling
    • Those looking to develop knife maintenance skills

  • 3. Users Who Value Balance Between Sharpness and Maintenance

    • Those seeking a combination of cutting performance and manageable upkeep
    • Beginners ready for their first serious Japanese knife

  • White Steel #2 represents a cornerstone in the world of Japanese knives. While it requires care, the reward is an exceptional cutting experience that elevates the joy of using a knife to a new level.

  • After mastering a White Steel #2 knife, some users might explore stainless or other materials. However, many chefs return to White Steel #2 for its pure characteristics and reliability. As the saying goes in Japanese workshops, "White Steel #2 is where both beginners start and masters return."

FAQ About White Steel #2

Knife_forging_process

What are the characteristics of White Steel #2?

White Steel #2 is a representative high-grade steel commonly used in Japanese kitchen knives. While it requires skill to work with and is often handled by seasoned craftsmen, it offers exceptional sharpness and a moderate level of resilience, ensuring prolonged sharpness. Additionally, it is easy to sharpen, allowing craftsmen to create high-quality knives with ease.

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

Video Provided: Japan Traditional Crafts Aoyama Square (YouTube)

  • 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.