Materials: White Steel Series

  • White Steel is not just a material—it is a philosophy.

    Within the world of Japanese knives, Shirogami represents the purest expression of sharpness and honesty. Forged with minimal alloying elements, it reflects the blacksmith’s hand, the sharpener’s patience, and the chef’s skill with absolute clarity. White Steel #1 pushes the boundaries of hardness and precision, rewarding mastery with unrivaled performance. White Steel #2, trusted by generations, offers balance, approachability, and the pure joy of sharpening. Together, they form the foundation of Japanese knifemaking—where purity and tradition meet the demands of the modern kitchen.

    In this series, we explore the contrasts between White Steel #1 and White Steel #2, their strengths and limitations, and why chefs still choose them despite their vulnerability to rust. We also enter the world of Honyaki—water-quenched blades forged at the edge of risk, and oil-quenched blades created for stability and everyday confidence. By studying Shirogami, you will understand not only its metallurgical qualities but also why it remains the soul of Japanese knife craftsmanship: pure, honest, and timeless.

White Steel (Shirogami): The Purest Expression of Sharpness

  • Purity, Hardness, and the Craftsman’s Challenge

    White Steel (Shirogami) is one of the most revered steels in Japanese knife-making, prized for its purity and extraordinary sharpness. Unlike Yellow Steel, which blends impurities into its base composition, White Steel is an ultra-pure carbon steel with extremely low P and S; raw materials are optimized by the maker.
    This purity narrows the margin for error during heat treatment, demanding absolute precision from the craftsman.

    Within White Steel, there are three variations—#3, #2, and #1—distinguished by carbon content. The higher the carbon, the greater the hardness and sharpness, but also the more difficult the sharpening and the higher the risk of brittleness. White #3 is commonly used for household knives, White #2 has become the professional standard, and White #1, long regarded as the “supreme steel,” is reserved for master-level blades.

    White Steel is thus both a material of brilliance and a test of skill: a steel that reveals not only the cutting edge of a knife, but also the true ability of the craftsman who forges it.
White Steel (Shirogami)

White Steel #2: Pure, Honest, and Sharpened by the Hand of the Chef

  • The steel that reveals skill, tradition, and sincerity.

    To a chef, a knife is more than just a tool—it is an extension of the hand, a partner that reflects one’s technique and philosophy. Among the steels used in Japanese blades, White Steel #2 has earned a reputation for purity, honesty, and trust. Forged without added alloys like chromium or tungsten, it responds directly to the will of the craftsman who shapes it and the chef who sharpens it. The result is a blade whose edge reflects skill with uncompromising clarity.

    One of White Steel #2’s greatest strengths lies in its sharpening experience. Smooth, responsive, and deeply satisfying, sharpening transforms into a dialogue with the knife itself. This is why White Steel #2 is cherished not only by seasoned chefs, but also by culinary enthusiasts who want to feel the soul of their tools.

    Despite its professional reputation, White Steel #2 is also approachable for beginners. It is easier to sharpen than many high-hardness steels, and because blacksmiths and sharpeners have long mastered its qualities, knives made from this steel are consistent, reliable, and cost-effective. In Japan, it is often the very first steel apprentices learn to forge and sharpen, making it both a foundation and a gateway into the world of Japanese knives.

    Choosing White Steel #2 is more than a practical decision—it is a declaration of respect for tradition, craftsmanship, and cooking itself. Quiet yet enduring, this steel bridges the past and present, offering a sincerity that chefs can rely on for a lifetime. For anyone who sees their knife not just as a utensil but as a lifelong partner, White Steel #2 stands as a timeless choice.
White Steel #2

White Steel #1 : Pure Steel for Ultimate Sharpness and Precision

  • Unrivaled purity and sharpness—steel for masters.

    In the realm of Japanese knives, White Steel #1 stands as a material of ultimate purity and potential. Defined by its exceptionally high carbon content and near-zero impurities, it produces razor-sharp, ultra-thin edges that few other steels can match. With no alloying elements such as chromium or tungsten, White Steel #1 offers a sharpening experience that feels clean, direct, and deeply responsive—allowing chefs to communicate seamlessly with their blades.

    This purity translates into extraordinary performance in the kitchen. Sashimi slices glide effortlessly without crushing delicate fibers, katsuramuki becomes more precise, and ingredients retain their texture, form, and beauty. White Steel #1 is not just about sharpness—it is about transforming cooking into an art of precision.

    Yet this material is demanding. Its hardness and brittleness make it prone to chipping if mishandled, and only master blacksmiths can execute the precise heat treatment required to bring out its full potential. For chefs, it demands proper technique, the right cutting board, and the discipline to treat the blade with care.

    Despite these challenges, White Steel #1 remains a choice beloved by top chefs worldwide. For those who want to feel every nuance of their blade, who see sharpening as a craft, and who pursue perfection in Japanese cuisine, sushi, or French fine dining, this steel represents a philosophy as much as a material.

    White Steel #1 is the pinnacle of purity, hardness, and sharpness. It is not for everyone, but for those who embrace its demands, it becomes a trusted partner—a steel that transforms skill into expression and every cut into a reflection of mastery.
White Steel #1

White Steel #1 vs #2: Sharpness or Balance?

  • Two steels, one tradition—find the blade that matches your style.

    When choosing a traditional Japanese knife, the decision between White Steel #1 and White Steel #2 often becomes the defining choice. Both belong to the same lineage, sharing a legacy of purity and sharpness, yet their subtle differences reveal why each is suited for different chefs and cooking styles.

    White Steel #1, with its higher carbon content, delivers unmatched hardness, precision, and edge retention. It is the choice for chefs who demand ultimate sharpness and are willing to invest the time and skill required for sharpening and care. However, its strength comes with brittleness, requiring proper technique and meticulous maintenance.

    White Steel #2, slightly softer and easier to sharpen, offers a balance of sharpness, toughness, and approachability. It is trusted by professionals for everyday use and admired by beginners for its forgiving nature. Often considered the “benchmark” carbon steel, it reflects the essence of Japanese craftsmanship while remaining versatile and practical.

    The right choice depends on your skill, purpose, and philosophy. White Steel #1 is for professionals who value precision above all else. White Steel #2 is for those who want a versatile partner that combines tradition with ease of use. Both steels, however, carry the spirit of Japanese forging and the potential to become lifelong companions in your kitchen.
White Steel #1 vs #2

White Steel #2 Honyaki (Mizuyaki) : The Rarest and Purest Edge

  • A blade forged in risk, mastered in precision.

    A White Steel #2 Honyaki is more than a knife—it is a declaration of commitment. Forged from a single piece of ultra-pure carbon steel and hardened through the demanding mizu-honyaki (water-quenching) process, it stands as one of the rarest and most challenging blades in Japanese knifemaking. Each successful piece reflects not only the blacksmith’s mastery, but also the philosophy of devotion and risk that defines true craftsmanship.

    White Steel #2 is known for its purity and responsiveness. With no alloying elements, it takes an exceptionally fine edge and sharpens smoothly, offering an experience that feels honest and direct. Yet its very simplicity also makes it vulnerable—susceptible to rust and demanding careful maintenance.

    Water quenching is what sets this blade apart. By plunging the steel into water at precisely the right moment, its hardness and edge retention are maximized. But the margin for error is razor-thin, and a single misstep can cause warping or cracks. This is why every successful White Steel #2 Honyaki is rare, treasured, and highly valued.

    For the user, sharpening becomes a dialogue with the blade. Every stroke on the whetstone shapes performance directly, requiring steady, deliberate technique. In return, the knife rewards with effortless, precise cuts that preserve the integrity of ingredients and deliver a level of control few materials can match.

    This is not a knife for everyone. It belongs in the hands of professionals or dedicated cooks who embrace sharpening as part of their craft and who value the tradition of Japanese blade-making. For those willing to match the dedication of the smith who created it, a White Steel #2 Honyaki becomes more than a tool—it becomes a lifelong partner, embodying purity, precision, and the quiet strength of mastery.
White Steel #2 Honyaki (Mizuyaki)

White Steel #2 Honyaki (Aburayaki) : Stability, Purity, and Everyday Trust

  • Purity, stability, and a blade you can trust every day.

    A White Steel #2 Honyaki is more than a knife—it is a commitment to tradition and performance. Forged from a single piece of high-purity carbon steel with almost no alloying elements, it represents the essence of honesty in Japanese blade-making. In this Aburayaki (oil-quenching) construction, the steel is heat-treated in oil rather than water, achieving stability and reliability while retaining the character of mono-steel forging.

    Oil quenching cools more gradually, reducing the risk of cracks or warping that often accompany water quenching. For the smith, this means fewer failures and more consistency; for the user, it means a knife that embodies dependable hardness and everyday precision. White Steel #2 takes an exceptionally fine edge, sharpens smoothly on whetstones, and rewards calm, deliberate strokes with performance that feels both refined and responsive.

    In the kitchen, the blade delivers precise, effortless cuts that preserve the natural texture of ingredients. Rather than relying on force, it follows the technique of the cook, offering a quiet confidence in daily use. For professionals and dedicated home cooks who value tradition and enjoy sharpening as part of their craft, this knife represents not just sharpness, but stability, purity, and trust.

    White Steel #2 Honyaki (Aburayaki) is not designed for those who want low-maintenance knives or heavy-duty use against bones. Instead, it is for those who see their knife as a faithful partner—one that reflects their technique with honesty and consistency, day after day.
White Steel #2 Honyaki (Aburayaki)

  • Epilogue: The Spirit of Purity

    White Steel embodies more than sharpness—it embodies trust, tradition, and sincerity. From the fearless purity of White Steel #1 to the approachable honesty of White Steel #2, and from the rare artistry of water-quenched Honyaki to the stable strength of oil-quenched blades, each form of Shirogami reveals a different path for both craftsman and chef.

    What unites them all is not only their ability to cut but their ability to reflect. A White Steel knife mirrors the precision of its maker, the devotion of its sharpener, and the respect of its user. To choose Shirogami is to choose a philosophy of care, discipline, and refinement. And with every slice, every sharpening, every year, the blade becomes more than steel—it becomes a trusted companion, a memory of tradition, and a part of your own story.

Knowledge Quiz — White Steel Series

Origins & History

From samurai swords to modern kitchens, discover how Japanese knives became cultural icons of sharpness, tradition, and identity.

Origins & History

Regions & Craftsmen

Explore Sakai, Sanjō, and Seki—the three great knife-making centers of Japan. And in Sakai, meet the master artisans whose hands preserve tradition and shape the future of Japanese blades.

Regions & Craftsmen

Structure & Features

Uncover the secrets of single-bevel geometry, urasuki hollows, and design features that make Japanese knives precise and unique.

Structure & Features

Crafting Process

Follow the journey from raw steel to living blade—through forging, quenching, sharpening, and finishing guided by master hands.

Crafting Process

Types of Knives

From Yanagiba to Deba to Usuba, learn why Japan developed so many specialized blades and how each reflects culinary culture.

Types of Knives

Blade Finishes

From the precision of Honbazuke sharpening to the elegance of mirror polish, the flowing patterns of Damascus, and the subtle refinement of kido finishing—each finish tells its own story of craftsmanship.

Blade Finishes

Usage & Care

Learn the daily practices—washing, drying, storing, sharpening—that preserve a knife’s sharpness, beauty, and spirit for decades.

Usage & Care

Mindset & Philosophy

Discover The Chef’s Code—principles of character, skill, knowledge, devotion, and professionalism that connect chef and knife

Mindset & Philosophy