White Steel #2

  • White Steel #2 is a high-purity carbon steel known for its exceptional sharpness and ease of sharpening.

White 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) .

Why Many Product Photos Show Only the Blade

At KIREAJI, every knife is Made to Order.
That means your knife is completed — handle attached and final adjustments made — only after you place your order, by skilled artisans in Sakai, Japan.

Made-to-order Japanese knives

Global Delivery from Sakai

Across the world, discerning customers seekgenuine Japanese knives crafted in Sakai.
At KIREAJI, we work alongside the master artisans of Sakai to fulfill that desire — shipping authentic Japanese knives straight from Sakai to kitchens around the globe.

Global Delivery from Sakai

White Steel #2: The Honest Beauty of Steel That Lives in the Hand of the Chef

  • To a chef, a knife is more than just a tool. It’s an extension of the hand, a brush that expresses one’s technique and philosophy. Among the many steels that form the heart of Japanese knives, White Steel #2 stands out as a material that has carried Japan’s forging tradition into the modern kitchen, and is still trusted by countless professionals today.

  • A Steel That’s Honest and Pure

    White Steel #2 is a high-purity carbon steel. It contains no chromium or tungsten additives, relying only on the essential elements. Because of that, it is known for its "honesty" as a material. It responds faithfully to the intentions of the blacksmith who forges it and to the hands of the sharpener who maintains it. The chef’s skill appears directly on the edge of the blade — and this is what defines White Steel #2’s true value.

  • Welcome to the Culture of Sharpening

    One of the main reasons why White Steel #2 is loved by chefs and culinary enthusiasts worldwide is its ease of sharpening. The feeling of the blade gliding smoothly over a whetstone is deeply satisfying — it feels as though you are breathing life back into the knife with your own hands. Sharpening is no longer a chore; it becomes a conversation with the knife itself. This is the depth of Japanese knife culture, and White Steel #2 embodies it in its purest form.

  • Trusted by Professionals, Ideal for Beginners

    Though many associate “white steel” with expert-level tools, White Steel #2 is actually well-suited for beginners as well. It’s easy to work with, and because both blacksmiths and sharpeners are deeply familiar with it, quality and consistency are very high. With just basic daily maintenance, the blade retains its edge for a long time, offering exceptional cost performance.

    In Japan, it is often the first steel young apprentices learn to forge and sharpen. In that sense, it represents both a foundation and a trusted entry point into the world of Japanese blades.

  • A Bridge Between Tradition and the Present

    The history of White Steel #2 is closely tied to the evolution of modern Japanese blade-making. This pure, unadorned steel reflects a philosophy that stands in contrast to mass production: a devotion to careful, individual craftsmanship.

    Choosing this material means more than just choosing good performance. It is a declaration of respect — for cooking as an act of care and for the tools that support it. It is a decision to grow alongside your knife.

  • White Steel #2 may not be flashy, but its quiet strength and sincerity are deeply reassuring. If you see your knife not just as a tool but as a partner in your craft, White Steel #2 may very well be the first blade you’ll want to keep by your side for a lifetime.

What Is White Steel #2?

  • — The Purity Behind the Sharpness and Ease of Sharpening —

    Among traditional Japanese knife steels, White Steel #2 (Shirogami #2) holds a special place.
    It is a high-purity carbon steel made primarily from iron and carbon, with impurities like phosphorus and sulfur reduced to an absolute minimum.

    Unlike many modern steels, White Steel #2 contains almost no alloying elements, such as chromium or molybdenum. Its composition is remarkably simple — and that simplicity is precisely what makes it so special.

  • Why Does “Purity” Matter?

    The true beauty of White Steel #2 lies in its honesty as a material.
    Because of its purity, it responds directly to the blacksmith's skill and heat treatment. There’s no place to hide mistakes — but when crafted well, the result is a blade with exceptional sharpness and outstanding performance.

    Compared to White Steel #1, White Steel #2 has a slightly lower carbon content, which gives it a more balanced combination of hardness and sharpenability.
    For chefs who sharpen their knives regularly, this balance is a major advantage — it allows for easier maintenance without sacrificing cutting performance.

  • Backed by Technical Precision

    White Steel #2 typically contains 1.05% to 1.15% carbon, along with trace amounts of silicon and manganese.
    Impurities are kept to an absolute minimum, and the lack of excess elements allows the steel’s core strength to shine through.

    When properly forged and heat-treated, it produces a blade that is razor-sharp, durable, and pleasantly smooth to sharpen — a sensation that many professionals describe as deeply satisfying.

  • In Summary

    White Steel #2 is a material where purity equals performance.
    It’s a favorite among traditional Japanese blacksmiths for a reason: it allows the knife to reflect the artisan’s hand and the chef’s technique.

    If you’re looking for a steel that offers incredible sharpness, easy sharpening, and a direct connection between your skills and your tool, White Steel #2 is the one to know first.

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."
The Japanese Chef’s Way

FAQ About White Steel #2

Knife_forging_process

White Steel #2 (Shirogami No.2) is a high-purity carbon steel known for its razor-sharp edge, ease of sharpening, and clean feedback.
Made with only iron and carbon (approx. 1.05–1.15%), it contains virtually no alloying elements—allowing skilled sharpeners and chefs to feel every nuance of the blade.

Simple in composition, but profound in performance—this is the steel trusted by generations of Japanese craftsmen.

Both are ultra-pure carbon steels, but the difference lies in carbon content:

  • White Steel #1 has slightly more carbon, making it harder and better at holding an edge—but also more brittle and harder to sharpen.
  • White Steel #2 is more balanced—offering sharpness, ease of sharpening, and a bit more forgiveness during daily use.

This balance makes White Steel #2 the go-to choice for both professionals and dedicated home chefs.

It depends on what you value.

If you prioritize cutting feel, edge sharpness, and the joy of sharpening, White Steel #2 is unmatched.

Stainless steels offer convenience and rust resistance—but they often lack the tactile connection and edge quality that carbon steels provide.

If you’re willing to care for it, White Steel #2 gives back more than it asks for.

Yes—White Steel #2 is not stainless.

Its lack of chromium makes it more reactive to water, salt, and acids. But with simple care, rust can be easily avoided:

  • Wipe the blade completely dry after use
  • Avoid long exposure to acidic or salty ingredients
  • Store in a dry place or apply camellia oil for longer storage

Caring for it becomes part of the craft.

Absolutely. Many chefs start their journey with White Steel #2.

  • It’s easier to sharpen than harder steels
  • It responds well to whetstone technique
  • It’s widely used by both professionals and apprentices

It’s not just a beginner’s choice—it’s a steel that grows with you.

  • Wash and dry immediately after each use
  • Use waterstones for sharpening—regularly, not just when dull
  • Apply a light coat of oil if storing long-term
  • Avoid bones, frozen food, or hard impacts

A knife made from White Steel #2 is more than a tool—it’s a teacher.
And every moment spent maintaining it deepens your connection to your craft.

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

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

Unveiling the Charm of White Steel #2: A Timeless Classic in Culinary Knives

White Steel #2, also known as White Paper #2 steel, is a premium carbon steel cherished for its purity, sharpness, and ease of maintenance. As a staple in Japanese knife-making, it offers an ideal balance between hardness and flexibility, making it a top choice for chefs and artisans. Whether you're a beginner or an expert, White Steel #2 ensures precision in every cut while maintaining a legacy of craftsmanship.

Unveiling the Charm of White Steel #2: A Timeless Classic in Culinary Knives

The Origin of Craftsmanship

  • White Steel #2: A Masterpiece of Craftsmanship—Why Now Is the Perfect Time to Own It

    White Steel #2 is the culmination of generations of craftsmanship, embodying the expertise and dedication of skilled artisans. Its purity and ease of sharpening have made it a favorite among professionals and enthusiasts alike. The razor-sharp edge it offers and its ability to be revitalized through sharpening make it a truly exceptional material.

  • However, with changes in production and market conditions, White Steel #2 may become increasingly rare in the future. This makes now the perfect time to experience its unmatched quality and craftsmanship.

  • A knife is more than just a tool—it is a testament to skill and tradition. Owning a White Steel #2 knife allows you to appreciate its unique value in your daily cooking and sharpening rituals. Don’t miss the opportunity to own this remarkable piece of heritage for yourself.

    Yasuki Steel 
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.