Carbon Steel
Carbon Steel
Carbon steel is reactive — it will rust quickly if not properly cared for. Always wash immediately after use, dry thoroughly, and apply a thin coat of food-safe oil (camellia, mineral) before storage. Over time it develops a patina that offers some natural protection and, for many users, becomes part of the knife's character. Rewarding to use, but not recommended if you want a "wash and forget" knife. Hitachi Special Steel, Japan 🇯🇵
Carbon steel is reactive — it will rust quickly if not properly cared for. Always wash immediately after use, dry thoroughly, and apply a thin coat of food-safe oil (camellia, mineral) before storage. Over time it develops a patina that offers some natural protection and, for many users, becomes part of the knife's character. Rewarding to use, but not recommended if you want a "wash and forget" knife. Hitachi Special Steel, Japan 🇯🇵
White 1 / Shirogami #1 白一鋼
Hardness
Rockwell C Hardness(HRC) measures how resistant a steel is to permanent deformation. For kitchen knives:
55–58 HRC — Soft. Easy to sharpen and forgiving of rough use, but dulls faster. Typical of most German knives.
59–61 HRC — Balanced. Good edge retention with manageable sharpening. Common in mid-range Japanese knives.
62–64 HRC — Hard. Excellent edge retention, holds a very fine edge. Requires more care and a fine stone to sharpen.
65+ HRC — Very hard. Exceptional edge longevity but more brittle — more prone to chipping if used roughly.
Higher is not always better — it depends on how you use and maintain your knife.
55–58 HRC — Soft. Easy to sharpen and forgiving of rough use, but dulls faster. Typical of most German knives.
59–61 HRC — Balanced. Good edge retention with manageable sharpening. Common in mid-range Japanese knives.
62–64 HRC — Hard. Excellent edge retention, holds a very fine edge. Requires more care and a fine stone to sharpen.
65+ HRC — Very hard. Exceptional edge longevity but more brittle — more prone to chipping if used roughly.
Higher is not always better — it depends on how you use and maintain your knife.
62–65
HRC
555759616365+
White Steel #1, also known as Shirogami #1, stands out in the realm of high-end Japanese cutlery materials for its exceptional purity and performance. It is an advanced version of White Steel No.2, achieved through further refinement and an increased carbon content. This additional carbon allows White No.1 to attain a slightly higher hardness (HRc) than its predecessor, enhancing its ability to be sharpened to an extremely fine edge. However, this increase in carbon also introduces a bit more brittleness to the steel. Despite this, White No.1 is highly favored by professional chefs, especially those specializing in traditional Japanese cuisine, due to its superb edge retention and ease of resharpening. Unlike its Blue Steel counterparts, White No.1 lacks chromium and tungsten, focusing instead on achieving the highest possible sharpness. This characteristic, while offering unparalleled sharpness, means it is more reactive and requires careful maintenance, including prompt wiping and drying after use, to prevent corrosion.
Composition
White 1 / Shirogami #1 Element Composition
Compare with
White 1 / Shirogami #1
—
1.3%
1.0%
0.7%
0.3%
0
C
1.3%
Mn
0.25%
Si
0.15%
P
0.025%
S
0.004%
C — Carbon
Mn — Manganese
Si — Silicon
P — Phosphorus
S — Sulfur
Hardness
62–65 HRC
555759616365+
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Yoshikazu Ikeda
