White steel 2

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This "OLD SCHOOL" Santoku knife was made by Sakai Genkichi from Sakai city in Osaka Prefecture in Japan. 180mm long blades are hand-forged in Japanese traditional method "Varicomi" (Inserted hard steel between softer) using high-purity Hitachi White steel 2 (Shirogami #2) carbon steel as a core. Japanese-style knife handle made from Magnolia Wood with unique Japanese Negoro-Nuri Urushi finished.
158
This "OLD SCHOOL" Santoku knife was made by Sakai Genkichi from Sakai city in Osaka Prefecture in Japan. 180mm long blades are hand-forged in Japanese traditional method "Varicomi" (Inserted hard steel between softer) using high-purity Hitachi White steel 2 (Shirogami #2) carbon steel as a core. Japanese-style knife handle made from Magnolia Wood with unique Japanese Akebono-Nuri Urushi finished.
158
Baba Hamono Kagekiyo Kiritsuke knife is a high-end handcrafted knife, made by the highest level of Japanese artisans awarded with the title - "Dentou Kogeshi" (Master of Traditional Craft) Sakai City, Japan. 240mm long and ultra-thin, perfectly tapered blades made from high-purity Hitachi White steel 2 (Shirogami #2) carbon steel. Handle made from natural Magnolia wood covered with Japanese traditional lacquer Urushi.
338
Baba Hamono Kagekiyo Gyuto knife is a high-end handcrafted knife, made by the highest level of Japanese artisans awarded with the title - "Dentou Kogeshi" (Master of Traditional Craft) Sakai City, Japan. 240mm long and ultra-thin, perfectly tapered blades made from high-purity Hitachi White steel 2 (Shirogami #2) carbon steel. Handle made from natural Magnolia wood covered with Japanese traditional lacquer Urushi.
338
Baba Hamono Kagekiyo Gyuto knife is a high-end handcrafted knife, made by the highest level of Japanese artisans awarded with the title - "Dentou Kogeshi" (Master of Traditional Craft) Sakai City, Japan. 210mm long and ultra-thin, perfectly tapered blades made from high-purity Hitachi White steel 2 (Shirogami #2) carbon steel. Handle made from natural Magnolia wood covered with Japanese traditional lacquer Urushi.
300
Traditional Japanese Nakiri vegetable knife made by Miki Knife Company. 180mm long, single bevel blade made with high-purity Hitachi white steel 2 (Shirogami #2) carbon steel. Handle made from Magnolia wood with water buffalo ferrules.
154
Traditional Japanese Yanagiba knife made by Miki Knife Company. 270mm long, single bevel blade made with high-purity Hitachi white steel 2 (Shirogami #2) carbon steel. Handle made from Magnolia wood with water buffalo ferrules.
177
Traditional Japanese Usuba knife made by Miki Knife Company. 190mm long, single bevel blade made with high-purity Hitachi white steel 2 (Shirogami #2) carbon steel. Handle made from Magnolia wood with water buffalo ferrules.
187
Baba Hamono Kagekiyo  Sujihiki knife is a high-end handcrafted knife, made by the highest level of Japanese artisans awarded with the title - "Dentou Kogeshi" (Master of Traditional Craft) Sakai City, Japan. 270mm long and ultra-thin, perfectly tapered blades made from high-purity Hitachi White steel 2 (Shirogami #2) carbon steel. Handle made from natural Magnolia wood covered with Japanese traditional lacquer Urushi.
338
Traditional Japanese Yanagiba knife made by Miki Knife Company. 240mm long, single bevel blade made with high-purity Hitachi white steel 2 (Shirogami #2) carbon steel. Handle made from Magnolia wood with water buffalo ferrules.
152
Traditional Japanese Deba knife made by Miki Knife Company. 165mm long, single bevel blade made with high-purity Hitachi white steel 2 (Shirogami #2) carbon steel. Handle made from Magnolia wood with water buffalo ferrules.
189
Traditional Japanese Deba knife made by Miki Knife Company. 150mm long, single bevel blade made with high-purity Hitachi white steel 2 (Shirogami #2) carbon steel. Handle made from Magnolia wood with water buffalo ferrules.
174
Traditional Japanese Kama usuba knife made by Miki Knife Company. 210mm long, single bevel blade made with high-purity Hitachi white steel 2 (Shirogami #2) carbon steel. Handle made from Magnolia wood with water buffalo ferrules.
219
Traditional Japanese Kama usuba knife made by Miki Knife Company. 190mm long, single bevel blade made with high-purity Hitachi white steel 2 (Shirogami #2) carbon steel. Handle made from Magnolia wood with water buffalo ferrules.
187
Traditional Japanese Kama usuba knife made by Miki Knife Company. 180mm long, single bevel blade made with high-purity Hitachi white steel 2 (Shirogami #2) carbon steel. Handle made from Magnolia wood with water buffalo ferrules.
170
Traditional Japanese Usuba knife made by Miki Knife Company. 210mm long, single bevel blade made with high-purity Hitachi white steel 2 (Shirogami #2) carbon steel. Handle made from Magnolia wood with water buffalo ferrules.
219
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Shirogami Steel (White paper) is a Japanese high carbon unalloyed steel manufactured by Hitachi Metals Corporation.
Translated, Shirogami means "White paper" (“Shiro” means white, and “gami” means paper). Shirogami Steel got its name from the color of the wrapper paper in which the manufacturer wraps it. Steel belongs to the "Gold" (etalons) group of steels with a high degree of purification and the simplest composition.
It is a famous fact that Japanese bladesmiths value old traditions very much.
The production process, the spiritual content of their craft, the materials used, and the functional properties of the final product are very important in Japan.
Shirogami steel is a result of one of the oldest technologies in the production of high-carbon steels, the so-called "pure steels" (free of alloying elements). The simplest, oldest, and at the same time the ideal concept of steel - just iron and carbon. Shirogami steel is just close to this ideal. This steel allows you to achieve almost a reference cutting performance, which is why it is so prized in Japan from time immemorial.
In the assortment of Hitachi Metals there are several types of Shirogami slightly differing in purity and carbon content.
Shirogam i#1(White paper one); Shirogami #2(White paper two) - High hardness and Sirogam i#3 - Middle hardness (White paper three);

Why does Hitachi Metals make three different types of steel on one name? What are the reasons and differences?

Shirogami #1 and #2 have the same level of purity. Only a small difference in carbon content. Shirogami #1 has a 1.25-1.35% of carbon; highest hardness; longest cutting edge holding but a bit hard to sharp;
Shirogami #2 has a 1.05-1.15% and hardness is a little bit lower; less cutting edge holding but easy to sharp;
Shirogami #3 less purity and less hardness; carbon about 0.80-0.90%. Very easy to sharpen.
Knives made of Shirogami steel have a perfect cutting ability easy to sharpen and hold a cutting edge well. Many experts consider the cutting of Shirogami steel to be a reference but like all carbon steels, Shirogami is not resistant to corrosion and requires careful maintenance. Usual hardness range 60-64 HRc.

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