Understanding Shirogami White #2 Steel – The Heart of Traditional Japanese Carbon Steel Knives

If you’re passionate about authentic Japanese knives, there’s one steel that stands above the rest in purity and performance— Shirogami White #2 steel (白紙二号鋼). Known for its razor-sharp edge and exceptional craftsmanship, this traditional Japanese high-carbon steel is widely used by expert blacksmiths (kajiya – 鍛冶屋) to create knives that are both functional and beautiful.

What is Shirogami White #2 Steel?

Also called White Paper Steel #2, Shirogami #2 is manufactured by Hitachi Metals using an ultra-refined process. It contains a high carbon content (~1.05%) and no added alloys such as chromium or molybdenum, which is why it’s considered one of the purest forms of carbon steel used in knife making.

The steel gets its name from the white paper (shirogami) it is wrapped in before being sent to knife makers in places like Seki City (関市) and Sakai (堺)—two of Japan’s legendary knife-making regions.

Why Shirogami #2 Is Preferred for Japanese Kitchen Knives

• Extreme Sharpness: White #2 steel is capable of taking a razor-sharp edge, perfect for precise slicing tasks like sushi and sashimi preparation.
• Easy to Sharpen: Unlike many stainless steels, Shirogami #2 is relatively easy to hone and maintain using a traditional whetstone (砥石 – toishi).
• Traditional Craftsmanship: Many hand-forged Japanese knives are made using White #2 steel combined with a soft iron core (jigane – 地金) to create a beautiful kasumi (霞) finish.

These qualities make Shirogami #2 steel an ideal choice for professional chefs (ryōrinin – 料理人) and serious home cooks who value performance and tradition.

Caring for White #2 Carbon Steel Knives

Since White #2 steel is not stainless, it will react to moisture and acidic foods. But with the right care, it can last a lifetime:

• Always dry the knife thoroughly after each use
• Avoid prolonged contact with acidic ingredients
• Apply a light layer of knife oil (hamono abura – 刃物油) for storage
• Over time, it may form a natural patina (sabi – 錆) that adds protection and character

Is Shirogami #2 Right for You?

If you value knives that deliver superior sharpness, traditional craftsmanship, and a hands-on connection to Japanese culinary culture, then a Shirogami White #2 knife is an excellent investment. These blades are designed for performance and built with soul (tamashii – 魂) by master artisans across Japan.

Whether you're a sushi chef, culinary student, or passionate food enthusiast, upgrading to a Japanese carbon steel knife forged from Shirogami #2 can completely transform your kitchen experience.

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