
White Steel #2 (Honyaki -Aburayaki)
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“This knife doesn’t say a word.
But the moment I grip it, my posture changes.”This was how a French chef described his White Steel #2 yanagiba, quietly resting in the corner of his kitchen.
The blade was oil quenched, its appearance simple and unadorned—yet the knife felt as if it had been a part of him for years. -
Facing the True Nature of Steel
White Steel #2 (Shirogami #2) is one of Japan’s most traditional carbon steels, known for its exceptional purity and clarity of character.
Devoid of added alloying elements like chromium or tungsten, it allows the user to face the “raw essence” of steel, head-on.
- Forgiving and Honest Sharpening Feel
White Steel #2 is beloved for its smooth contact with the whetstone, transmitting even the subtlest hand pressure.
It lets professionals “feel” their skill in the edge, providing honest feedback in every stroke. - Clean, Transparent Sharpness
The edge it delivers is neither aggressive nor flashy—it’s precise and controlled, producing slices with perfectly preserved corners and undamaged texture.
Think of it as cutting with clarity, not force.
- Forgiving and Honest Sharpening Feel
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The Wisdom of Oil Quenching — A Matter of Stability and Trust
When White Steel #2 is hardened into a single steel blade, oil quenching plays a vital role.By heating the steel to about 800°C, then quenching in oil, the blade gains a balanced hardness with a forgiving toughness.
Unlike water quenching, which risks cracking, oil quenching offers greater durability and consistency, especially in professional kitchens.It’s not just about pouring oil.
A few seconds’ difference in timing can determine the fate of the blade—a process only seasoned smiths dare to master. -
A Knife That Grows With You
A White Steel #2 knife evolves alongside its user.
- It learns from your hands
Yes, it will rust if neglected—but polish it, and it responds with brilliance.
The ritual of wiping, oiling, and sharpening is not a burden, but a moment of connection between chef and blade. - Not convenient—but deeply reliable
Unlike stainless steel, White #2 requires care.
But in that routine lies a sense of discipline, almost meditative.
It becomes a part of your cooking rhythm—a tool that shapes your lifestyle.
- It learns from your hands
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White Steel #2 Reflects Your Technique—and Your Character
This steel is like a mirror.
It reveals everything—how you slice, how you sharpen, how you hold it.
In doing so, it becomes more than a tool.
It becomes your mentor, your partner, and sometimes, even your rival.
As time passes, it will not merely serve you—it will understand you, without a single word exchanged. -
White Steel #2 (Oil Quenched) isn’t flashy.
But it is a knife of quiet confidence, unwavering honesty, and lifelong companionship.
If you are seeking not just a blade that cuts, but a blade that teaches, grows, and stays,
then this is your answer.It’s not just about sharpness.
It’s about your hands, your skill, and the way you stand in the kitchen.A blade not just made of steel—but of intention, presence, and care.
White Steel #2 (Honyaki-Aburayaki) Japanese Knife Collection
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White Steel #2 (Honyaki-Aburayaki) Kamausuba 225mm-Mirror Polished(one side)
Regular price $889.00 CADRegular priceUnit price / per$380.00 CADSale price $889.00 CADSold out -
White Steel #2 (Honyaki-Aburayaki) Yanagiba 300mm-Mirror Polished(both sides)
Regular price $1,500.00 CADRegular priceUnit price / per$1,500.00 CADSale price $1,500.00 CADSold out
KIREAJI's Three Promises to You
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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.
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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.
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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) .
Aburayaki
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Often overshadowed by the drama of water quenching, Aburayaki is not a compromise—it’s a calculated choice favored by master craftsmen and professional chefs alike.
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What Is Aburayaki?
Unlike water quenching, which cools steel rapidly and aggressively, Aburayaki uses oil as a medium to enable a slower and more controlled cooling process. This gentler transition reduces internal stress in the steel, significantly lowering the risk of warping or cracking.
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Why It Matters for Knives
The result is a blade that may not achieve the maximum hardness of a water-quenched knife, but still offers excellent hardness with greater structural stability. For tasks where dimensional precision and reliability are critical, Aburayaki knives offer superior consistency and peace of mind.
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The Hidden Strength: Toughness
One of Aburayaki’s greatest strengths is toughness—the blade’s ability to withstand impact. While ultra-hard knives may chip easily under pressure, Aburayaki knives are more forgiving, yet they still hold their edge beautifully over time.
FAQ About White Steel #2 (Aburayaki)

What is White Steel #2 (Aburayaki)?
White Steel #2 is a Japanese steel known for its high carbon content and excellent performance in blades. It is particularly famous for its sharpness and ease of sharpening. The aburayaki (oil quenching) treatment enhances its wear resistance and strength.
Who should choose knives made from White Steel #2 (Aburayaki)?
They are suitable for professional chefs and those who prioritize blade sharpness. It is also recommended for individuals who can dedicate time to blade maintenance and enjoy the sharpening process.
What are the characteristics of White Steel #2 (Aburayaki)?
- High hardness and wear resistance
- Maintains a sharp edge for an extended period
- Relatively easy to sharpen
- Prone to rust, requiring proper maintenance
What are the advantages and disadvantages of White Steel #2 (Aburayaki)?
Advantages:
- Exceptionally sharp cutting edge
- Professional-grade performance
- Easy to resharpen
Disadvantages:
- Susceptible to rust, requiring post-use care
- Caution needed around moisture and acids
How do I care for White Steel #2 (Aburayaki) to make it last longer?
- Rinse with water immediately after use and dry thoroughly with a cloth.
- Regularly apply oil to prevent rust.
- Store in a dry place after use.

The Current State of Honyaki Knives
Honyaki knives are meticulously crafted one by one by skilled blacksmiths, making them highly expensive. In recent years, the global spread of culinary culture and increasing interest in cooking have led to a rising demand for high-quality kitchen tools. Among enthusiasts learning authentic Japanese cuisine and precise cooking techniques, Honyaki knives have gained significant attention.

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.

The Origin of Craftsmanship
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Why is it that honyaki knives are hardened using the aburayaki technique?
For us artisans who have dedicated our lives to the art of blade-making, utilizing the aburayaki method for honyaki knives is more than just a technical choice. It is a culmination of wisdom and knowledge passed down from our predecessors, and a moment where we imbue our spirit into each knife.
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The allure of oil quenching lies in its precision. The hardening process is akin to a long journey, where every delicate adjustment of the flame determines the ultimate beauty and performance of the blade. By oil-quenching White Steel #2, we achieve a level of hardness that gives the knife a seemingly alive sharpness. The moment the blade is quenched in oil, the steel transforms both in hardness and elegance, reaching its true potential.
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The knife born from this process is not merely a tool. Once it reaches the hands of its user, it becomes a partner, standing alongside chefs as they create culinary masterpieces over the years. Each time a knife is used, we craftsmen are reminded of the flames we witnessed and the dancing steel within them.
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Aburayaki is a traditional technique and a cherished cultural heritage that we must ensure is passed down to future generations. It’s something crafted with care and passion, honed over time, not achieved overnight. I hope that encountering a White Steel #2 honyaki knife adds a new dimension to your cooking experience.
