Blue Steel

Also known as "Aogami", this is a low-alloy steel that adds chrome and tungsten (super hard alloy) to white 2 steel. It is a steel material used by many professional chefs for knives with a sharp edge, which is difficult to wear and maintains sharpness for a long time. It has a good resilience, making it less likely to chip compared to white steel. Depending on the carbon content, there are Aogami #1 and Aogami #2. [Aogami #1] is what you get when you add carbon to Aogami #2. It is extremely hard and, like white 1 steel, is expensive and has rarity value. It is difficult to sharpen, so it is suitable for veterans. [Aogami #2] is highly regarded by chefs for its stable sharpness and good edge retention.

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Difference between Blue Steel and White Steel

Blue steel is an alloy carbon steel in which alloying elements are added to white steel to improve sharpness and durability. Therefore, blue steel has advantages over white steel, such as being "chip-proof" and "sharpen-proof. The price of knives made of blue steel is also higher because of the higher cost of raw materials.

	Advantages	Disadvantages
Blue Steel	Long-lasting sharpness Hard to chip Very hard and sharp cutting edge	More expensive than white steel Harder to sharpen
White Steel	Very hard and sharp cutting edge Less expensive than blue steel Easy to sharpen	Low tenacity and prone to chipping Low friction resistance, resulting in premature loss of sharpness

Difference between #1 and #2 in carbon steel type

The amount of carbon contained varies, with #1 and #2 being the most abundant in that order. The more carbon is contained, the harder the material is and the longer the sharpness lasts. However, it is also easier to chip.

Related websites
Understanding Carbon Steel in Japanese Knives | KIREAJI