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 3 / Shirogami #3 白三鋼
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.
59–61
HRC
555759616365+
White Steel No.3, while not as commonly referenced as White Steel No.1 or No.2, is another variant in the family of Japanese high-carbon steels, known as Shirogami steels. It has a lower carbon content (0.8%) compared to White Steel No.1 (1.2%) and No.2 (1.0%), making it slightly softer and thus more forgiving during use. This characteristic makes it easier to sharpen and less prone to chipping, but it may not hold an edge as long as its higher carbon counterparts. White Steel No.3 is suited for those seeking the fine edge and purity of traditional Japanese cutlery but prefer a blade that requires less meticulous maintenance. Like other Shirogami steels, it is highly reactive and requires proper care to prevent rust and corrosion. This steel is appreciated for its balance between ease of sharpening and performance, offering a good entry point for those new to high-carbon Japanese knives or for applications that benefit from a more durable edge.
Composition
White 3 / Shirogami #3 Element Composition
Compare with
White 3 / Shirogami #3
—
0.8%
0.6%
0.4%
0.2%
0
C
0.8%
Mn
0.2%
Si
0.1%
P
0.025%
S
0.004%
C — Carbon
Mn — Manganese
Si — Silicon
P — Phosphorus
S — Sulfur
Hardness
59–61 HRC
555759616365+
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