What Makes This Knife Truly Special
“Only for the Few” – A Rare Masterpiece Forged from White Steel #1
Due to the difficulty of forging White Steel #1, knives made from it are extremely rare in the market. This piece is highly recommended for professional chefs and discerning knife collectors who seek both performance and exclusivity.
Shogo Yamatsuka
Japanese Knife Ginsan Craftsmanship
- Mr. Yamatsuka began his career as a blacksmith in 1974, and in 2012, he was recognized as a traditional craftsman with excellent forging skills in the Sakai blade-making sector.
- He is a craftsman in Sakai, rare for his mastery of Ginsan steel.
- Building on the rust-resistant Ginsan forging techniques learned from his father, he is always aiming to improve his skills.
Tadayoshi Yamatsuka
Master of Japanese Knife Mirror Polishing
- Mr. Yamatsuka was recognized as a traditional craftsman in 2022.
- Excelling in blade sharpening skills, especially for thin blades
- Renowned in Sakai for his mirror polished technique on Japanese knives.
KIREAJI's Three Promises to You
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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.
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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.
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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.
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.
Features of White Steel #1
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Exceptional Sharpness and Hardness
With an increased carbon content, White Steel #1 achieves exceptional sharpness and boasts a high hardness rating of HRC66, making it an ideal material for Japanese knives, particularly those used in traditional cuisine.
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Ease of Sharpening
Due to its low levels of additives and impurities, White Steel #1 is surprisingly easy to sharpen with a whetstone, a rare quality for such a high-hardness knife steel.
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Pure Steel Composition
Free from tungsten (W) and chromium (Cr), which are commonly found in blue steel, White Steel #1 is praised for its purity and ease of maintenance, offering a balance between sharpness and usability despite being less wear-resistant than blue steel.
Recommended Users for White Steel #1
1. Japanese Cuisine Chefs and Enthusiasts
White Steel #1 is ideal for Japanese cuisine knives, excelling in tasks requiring precision and sharpness, such as slicing sashimi or cutting delicate vegetables. It's perfect for those looking to elevate the quality of their dishes.
2. Individuals Skilled in Sharpening or Those Who Sharpen Frequently
With its high hardness and ease of sharpening, White Steel #1 is suitable for professionals or enthusiasts who enjoy maintaining their knives and prefer sharpening them personally.
3. Professional Chefs Who Prioritize Sharpness
Offering long-lasting sharpness and exceptional hardness, White Steel #1 is perfect for professionals who need a blade that maintains its edge through daily use. Its balance of practicality and performance makes it an excellent choice for those who demand the best.
The Final Touch: The Story of Kido Finishing in Sakai
Kido finishing, a centuries-old tradition in Sakai, Japan, is the final step that turns a knife into a masterpiece. Using a pine wood wheel, craftsmen polish both sides of the blade, creating a distinct luster.
Before Using a Knife
Knives are crucial tools in cooking, and understanding their proper usage helps maintain quality, durability, and safety. We hope our customers will enjoy using their knives for a long time and enhance their cooking experiences.
Daily Care of Japanese Knives
We aim for all of you to use your knives for a long time. To achieve this, we have summarized what aspects of knife care you should pay attention to on a regular basis.
After-Sales Service
At KIREAJI, we offer reliable after-sales service through the Shiroyama Knife Workshop to ensure you can cherish your knives for years to come. For repair or maintenance inquiries, please apply from the link below.
If you have any questions, please feel free to contact us. (Estimated reply time: within 10 hours)
