wiki- Blue Steel

Definition: A Japanese low-alloy carbon steel originally developed by Hitachi Metals (now Proterial, Ltd.), created by adding chromium and tungsten to Shirogami #2 (White Steel #2). Known for its long-lasting sharpness and toughness, it is a preferred steel for professional kitchen knives.
Details: Aogami is produced in several variations. Aogami #1 has a higher carbon content than Aogami #2, making it harder and offering longer edge retention, though more difficult to sharpen. Aogami #2 is widely used due to its balanced performance, offering excellent sharpness, good resilience, and more approachable sharpening. Both are highly valued for edge stability and reduced chipping compared to Shirogami.
Comparison: Compared to Shirogami (White Steel), Aogami holds its edge longer, resists chipping, and is less prone to wear. However, it is more expensive due to added alloying elements and is harder to sharpen. Shirogami, by contrast, offers extreme sharpness and ease of sharpening but is more brittle and loses sharpness faster.
Practical Use: Aogami #2 is popular among chefs for its balance of sharpness and workability, while Aogami #1 is suited for experts seeking maximum edge retention and hardness. Aogami steels are often chosen for premium Japanese knives, particularly in professional kitchens where durability and cutting precision are required.

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