Material of Knife

  • KIREAJI knives are meticulously handcrafted one by one by skilled artisans in Sakai City. However, the true charm of KIREAJI knives lies not only in the quality of the steel. What truly defines the quality of a knife is how meticulously the three key processes—forging, heat treatment, and sharpening—are carried out, and how well the selected steel harmonizes with these processes.

  • Even when the same steel is used, there can be significant differences in quality. For example, Japanese knives typically go through up to 20 detailed steps before heat treatment. To reduce costs, this number may be cut down to 12, while a more meticulous process could involve 30 steps. These differences in the manufacturing process can have a major impact on the final quality of the knife.

  • At KIREAJI, we offer more than just tools—we provide “partners” that enrich your cooking experience. Carefully crafted by skilled artisans, KIREAJI knives are valuable tools that will be cherished and used for a long time, making your time in the kitchen even more special.

  • What Kind of Knife is a Good Knife?

  • What defines the ideal knife? It's a blend ofrazor-sharp precision,enduring edge retention, andeffortless re-sharpening. Yet, finding a knife that masters all three is a culinary quest, as each virtue often comes with its counterpart.

  • Ultra-sharpness often means a harder blade, which can be challenging to hone and more susceptible to damage. Conversely, ease of sharpening might compromise on edge longevity. Thus, selecting the perfect knife boils down to finding the right balance of these traits, tailored to your culinary prowess and needs.
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Super Steel(Honyaki)

The collection showcases Super Steel (Honyaki) knives, known for their sharpness and durability. Crafted by Sakai City craftsmen, these knives are favored by chefs for their quality and craftsmanship.

Super Steel(Honyaki)
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Blue Steel#1

The Blue Steel#1 collection introduces knives made from Blue Steel, enhanced with chromium and tungsten for better wear resistance. These knives offer high carbon content for sharp cutting abilities.

Blue Steel#1
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Blue Steel#2

The Blue Steel#2 collection features knives made from a specially formulated steel that includes tungsten and chromium for improved wear resistance and sharpness retention.

Blue Steel#2
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White Steel#2

The White Steel#2 collection presents knives crafted from pure White Steel, known for minimal impurities and excellent sharpness. Ideal for creating finely honed edges, this material is particularly valued for its ease of sharpening. These knives are designed for those who prioritize precision cutting and easy maintenance in their culinary tools.

White Steel#2
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ZDP189

The ZDP189 collection introduces knives crafted from ZDP189 stainless steel, notable for its exceptional hardness and sharpness retention. This high purity is achieved through powder metallurgy by Hitachi Metals. The material's robustness, durability, and corrosion resistance make these knives favorites among professional chefs and enthusiasts. Each knife is carefully handcrafted by master craftsmen, ensuring unparalleled quality and performance.

ZDP189

Ginsan

The Ginsan collection showcases knives made from Hitachi Metals' Ginsan stainless steel, celebrated for its rust resistance and a fine balance between sharpness and durability. This steel, with high carbon content and hardness, rivals traditional carbon steel in cutting performance. Forged by traditional craftsmen, including Shougo Yamatsuka, these knives emphasize the significance of the forging process in enhancing the blade's strength, sharpness retention, and chip resistance.

Ginsan
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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. Understand the trade-offs between sharpness, durability, and ease of care to select the ideal knife material for your cooking style.

Japanese Knife Materials

Video Provided: Japan Traditional Crafts Aoyama Square (YouTube)

  • Be Cautious with Inexpensive Knives

  • Buying a cheap knife may mean that the steel used is of low quality. Low-quality steel tends to lose its sharpness quickly, which can ultimately reduce the efficiency of your cooking tasks.

    At KIREAJI, we provide authentic Japanese knives crafted by trusted craftsmen from knife-making workshops in Sakai City. Each knife is handcrafted with care, ensuring you receive a reliable and high-quality product that brings peace of mind.