Then, we can better understand the difference between all the Japanese knife steel types out there. This is a very popular steel used in forging high end Japanese kitchen knives. Shirogami/White Paper Steel White Steel is known for 2 things: steel purity, and incredible, surgical sharpness. The steel (Japanese: Hagane) can be brought to over 65 HRC depending on the hardening process, which allows the blade to be ground very sharp. Usually it ranks at 59-61 on the Rockwell scale and has a cutting feel and ease of sharpening similar to ‘Shirogami' carbon steel. Ref - O1 steel composition. It is laminated in 15N20 and 410 stainless steel. Maker: Tadafusa Shirogami (click to see more by this maker) Price: $139.48 Item num: 85690 Blade length: 7.10 in. Generated 67494088 times. It comes in Blue Steel No.1, Blue Steel No. Originally Yasugi (Yasuki) steel was made from the steel produced from sand iron at a plant in Yasugi City in Shimane perfecture. With Ginsan (Silver #3) steel, you get similar hardness and some of the characteristics of Shirogami #2, but with stainless / rust resistance properties, making this knife much easier to maintain. Japanese Steel Types and Characteristic! – Honmamon-Japan Very good edge holding, gets very high hardness. It is also really easy to sharpen which makes it a good steel to buy if you want a knife that is a bit easier to look after but still has the reactive properties of carbon steel. Nigara "Anmon" Ginsan (Silver #3) Kurosome Damascus ... Buy Now. Steel Shirogami 3 This resin-finished provides excellent non-slip, waterproof, and antibacterial properties to the handle. See our selection of traditional Shirogami Japanese kitchen knives! The martensitic stainless steel alloy used for the cutting blades is optimised for toughness and corrosion resistance and has a composition of 15% chromium, 0.60% silicon, 0.52% carbon, 0.50% molybdenum, and 0.45% manganese, according to Victorinox. 2… It is a steel material made from SK (carbon tool steel) by removing impurities. Aogami/Super blue The same steel as Blue-Super A; Shirogami/White-series. Aogami (blue) steels are graded as Super, #1 and #2.. All made from same iron stock as Shirogami (white) steel, Aogami steels have high carbon (1.1-1.5%), .5% chromium for carbide formation and tungsten for edge life. Stone Sessions: Shiage Toishi — STRATA It is high carbon steel with a hardness of 65 HRC plus. Sakai Takayuki Knives has been cultivated through a long 600-year history in Sakai. Blade: Hand forged Shirogami 2 (white #2) carbon steel surrounded by mild steel, kuoruchi finish (Hrc 62-64) Bolster: Black buffalo horn Handle: Octagonal ho wood Description: The nakiri usuba is a traditional Japanese knife ideal for chopping fruits and vegetables. The reason that they are in general more brittle than 1095 is that in the west people often harden 1095 for durability while in the … SHIROGAMI 2 The same components as 1, but in lower quantities. Shirogami The white paper steel ( shirogami) is the best for a water quenched hamon and has no equivalent. Shirogami steel #2 or “white steel 2” with a hardness of around 62-63 HRC, which is then forged welded with a second layer of softer steel. High quality plane, other tipped tool, kitchen knife, and/or sickle. Is the 'purest' carbon steel and sees use in high end yanagiba from various manufacturers. Choyo Blue Steel No.1 Mirrored Finish Gyuto Japanese Knife. JPH03100104A - Manufacture of iron-copper series powder ... Stainless steel is a popular class of material for knife blades because it resists corrosion and is easy to maintain. Shirogami #1 is very close to 26C3 in composition, and Aogami #2 is similar to V-Toku 2 (which is a Takefu steel). Are Ceramic Knives Sharp - SeniorCare2Share Ainsi, travaillez sans crainte ! I don't have any carbon steel knives at the moment, and I want to get one. Shirogami/White-1 Hardest among the Hitachi steels,but lacks of toughness. It is said that it is steel material with a composition closest to Tamahagane which is used for making Japanese swords. LAMES EN ACIER CARBONE AOGAMI ET SHIROGAMI The biggest advantage of high carbon steel is that it embraces higher levels of hardness, such as 60-65 HRC and above. Shirogami 1: Carbon steel with minimum impurities. This translates to a stainless steel that is quite durable and holds a razor edge. White steel #1 also known as Shirogami #1 steel White steel #1 is made of pure and fine-grained Carbon with very few contaminants. Aogami 2 - … Contains Carbon 1.3%, adding tungsten 1.5% and Chromium 0.4% to White steel. Sharp Knife Shop is a Japanese knife store in Hamilton, ON carrying handcrafted Japanese kitchen knives, sharpening accessories and knife storage options, as well as a large selection of high-quality cutting boards and aprons. If the Japanese razor does not specify … The level of polishing has gone up even further in the last few years, and these "Anmon" knives have to be seen to be truly appreciated. I do like White Steel, but I can't find anything that fits in that range. It has fine grains and a high carbon content producing a steel with excellent sharpenability. Sandvik 12C27, 13C26 Swedish Steel - Sweden is known to have extremely high-quality iron ore deposits. It will stay sharp the longest but can be a tad brittle under aggressive use. Highest hardness / Highest … Vickers hardness ( HV): (+A) 170. Strength - Ability to resist deformation and rolling. Steel The mirror polish is simply stunning and the Damascus pattern nothing like we've ever seen. The addition of carbides makes it stronger than white steel. Are there American equivalents for high end exotic ... Considered by … It will stay sharp the longest but can be a tad brittle under aggressive use. "High carbon" is a term of art which means that the alloy in question has at least 0.50% carbon by weight -- except in the EU where anything above 0.45% is "high carbon." Buy Now. Aogami, or blue paper steel, is basically shirogami steel with chrome and tungsten added to the steel. This is a very popular steel used in forging high end Japanese kitchen knives. Blue Steel No.1 has the best edge in terms of sharpness. Shirogami/White-1 Hardest of the Hitachi steels, except for A/B-S and will get scary sharp, but lacks toughness. It hones easily on leather strops. YOU DO. #1 is usually hardened to 65+ HRC while #2 is usually closer to 60/61 HRC. That's it, folks. See knife details (Gingami#3 steel Japanese Gyuto knife) See knife details (Gingami#3 steel Japanese Deba knife) Blue-1 steel/Aogami-1; Manufactured by Hitachi Metals,Ltd. (refer to the bottom of this page)In the same way as traditional Japanese knives, skillful craftsmen in Sakai forge and sharpen carefully one by one blade made of "Ginsan" Stainless steel.The Ginsan or Silver paper (Gingami) No.3 Steel knife is made of fine Japanese Steel Company Hitachi's … Miki Usuba Shirogami in 165mm (6.5") blade length is a single bevel blade enables precise chopping of vegetables on the kitchen board and is suitable for right-handed users only. Shirogami 1 has 1.25-1.35% carbon, making it one of the highest carbon materials. Thanks to those additional carbides, Blue steel achieved higher durability than White steel. White #1, or Shirogami 1, is a steel made by Hitachi and is extremely popular with Japanese chef's knives, as it brings ideal properties for a sharp blade. CPM – S110V is a stainless … What is the strongest sword in history? The blade will develop some patina during use. 1 is decreasing. Select steels from the Interactive Knife Steel Composition Chart. Blue super has trouble holding a fine edge in wood compared to shirogami (or 52100 or even O1) – whatever is expected based on the composition just never materializes for me. Named for blue paper put on steel at Hitachi factory. To prevent corrosion, please wipe the blade to dry after every use. Shirogami #2 (White Paper Steel) A japanese steel. Same as Shiro-Ko 1, except slightly lower C content. NL1 and VG1 SM TM However the early Aus6 and Aus8 core Sanmai Trailmasters used a stainless guard that is exactly like that of the H-160 and NL1 except that it is a mm or two thinner. There are three types or grades of Shirogami steel: Shirogami #1 – The hardest white paper steel. It takes me 2 to 3 days to make up a complex patternwelded sword billet and i work fast and with powerhammers. The steel (Japanese: Hagane) can be brought to over 65 HRC depending on the hardening process, which allows the blade to be ground very sharp. Is the 'purest' carbon steel and sees use in high end yanagiba from various manufacturers. YSS(Yasugi Specialty Steel) is produced by Hitachi Metals, Yasugi works in the San’in region of Japan, a place renowned for the high purity of its iron sands. Most Japanese knives made of high carbon steel, however, will typically contain a carbon content of more than 1%. Shirogami 2 (Hitachi) - Kitchen Knives Steel FAQ - Also referred as Shiro-Ko 2 and Shiro-ni-ko. Composition: C ~0.75%, Mn ~0.4%, Si ~0.3%, Cr ~0.11%, Ni ~2%. What steel stays sharp longest? Steels 154CM / ATS-34. It will stay sharp the longest but can be a tad brittle under aggressive use. White-2 steel/Shirogami-2; The same composition of White-1 steel but has lower hardness. With Gin3 (Silver #3) steel, you get similar hardness and some of the characteristics of Shirogami #2, but with stainless / rust resistance properties, making this Kiritsuke-Yanagiba much easier to maintain. Before going into detail, it should be emphasized that the end result in the properties of a steel depend on the skill and care taken during the forging and heat treatment of the blade. There are particular types of steel that will show up a patina much faster than others, in different colours, as each steel has a different combination of elements. Aogami 2 contains additional chromium and tungsten and can be tougher and more robust than Shirogami 2 knife steel depending on processing techniques. Kigami/Yellow-Series Steel "Better" steel compared to SK series, but worse than both, Aogami and Shirogami. These two steels are practically identical in composition. However, it is not impervious to corrosion or rust. High hardness / High quality tipped tool, Chisel, Razor, Sickle, Ax, Graver: Shirogami 3: Carbon steel with minimum impurities. Knife Steel Properties. Decreasing the grain size increases toughness and strength. The core of the blade is made of White #1 steel. Blue-1 steel/Aogami-1; Manufactured by Hitachi Metals,Ltd. Shipment weight: 13.84 oz. A very high carbon steel with minimal impurities produced by the Yasugi steel mill. Shirogami 2. This is DEFINITELY not Shirogami steel because of the large amount Tungsten (W) presence. Blade thickness (near bolster): 0.30 in. AUS-10 Edge Retention Shirogami 1: Carbon steel with minimum impurities. Highest quality tipped tool, plane, chisel, and/or razor. Translated, Shirogami means "White paper" (“Shiro” means white, and “gami” means paper). Joined Nov 11, 2017. 2 is decreasing. We also provide knife and butchery classes, as well as sharpening services. I know Shirogami steels have varying amounts of carbon (with Shirogami 3 being the closest on paper) and a bit less manganese and other elements like sulfur than 1095 per spec, but does this really affect its use in your experience? AOKO or AOGAMI 1 (blue steel) Hitachi Co., around 1.3% carbon, shirogami base + 1.5% tungsten, 0.4% chromium, HRC 61-64. Japanese High Carbon steel knives come in two main types, Shirogami, also known as White steel, and Aogami, also known as Blue steel. Shirogami 2. This is a non-stainless carbon steel, it should be mentioned that extra care is required, it should be washed and dried immediately after use. Now I'm interpreting some of the Hitachi paper steels here, Shirogami #2 isn't represented, but it's close enough in composition to 1095 and O1 to use those as stand ins. Highest hardness. If you don't know who Larrin Thomas, he's the owner of Knife Steel Nerds - Metallurgy and Testing of Knives and Steel, he's a metallurgical engineer who has been studying knife steel metallurgy for a long time. It’s composition looks something like this: Carbon 1.4-1.6%, Chromium 11.0-13.0%, Molybdenum 0.8-1.2% & Vanadium 0.2-0.50%. Cliff Stamp wrote:White steel is not brittle compared to 1095, in fact 1095 is simply a very low quality version of the steel inbetween White #3 and White #2.White steels have very low impurity levels as they are intended for holding fine edges. Highest hardness / Highest quality tipped tool, Plane, Chisel, Razor: Shirogami 2: Carbon steel with minimum impurities. Hardens up to 60 HRC when quenched in oil. Equivalent grades of steel 16MnCr5 (1.7131) Warning! The edge is double beveled, like a Western knife. Shirogami is a pure carbon steel that is used primarily in crafting high-grade Hocho (Japanese kitchen knives), hatchets, axes, sickles and chisels. This is different than the modern “Swedish Steel” mentioned above for knives, as it is not stainless and of a different composition. Rockwell Hardness 61-64 HRC. Aogami/Super blue The same steel as Blue-Super A; Shirogami/White-series. Are ceramic knives dangerous? Other alloying elements of Aogami Super are chromium, tungsten, molybdenum and vanadium. 9.3. Properties of steel 42CrMo4 (1.7225) Weldability: Bad weldability due to the high crack danger. Shirogami 1. 2200円 革包丁 仲次作 白紙鋼 鍛造 刃幅42mm 皮スキ 皮包丁 Leathercraft Knife Shirogami Steel ホビー アート・美術品・骨董品・民芸品 工芸品・民芸品 White Steel (Shirogami) is basically the "pure" carbon steel, differing in carbon content between #1 and #2. There are three types or grades of Shirogami steel: Shirogami #1 – The hardest white paper steel. Contains Carbon 1.3%, adding tungsten 1.5% and Chromium 0.4% to White steel. Cutlery steel technology has branched in many directions, and there are a huge variety of good quality steels with stainless or non-stainless properties. Shirogami/White-2 Tougher than S/W-1 but as not much Carbon content, thus slightly less hard. We also provide knife and butchery classes, as well as sharpening services. With a carbon content of 1.4 - 1.5%, Aogami Super steel is extremely hard. Typically the steel has an HRC of 60-61. This is DEFINITELY not Shirogami steel because of the large amount Tungsten (W) presence. First, we need to understand some of the basic science and terminology of steel. Aogami, or blue paper steel, is basically shirogami steel with chrome and tungsten added to the steel. Cangshan K Series 59199 German Steel Forged Santoku Knife, 7-Inch Titanium Coated Blade. It has 1.10 ~1.20 high carbon with 0.20 ~0.50 Chromium and 1.00 ~1.50 Tungsten at Rockwell Rc.61~62, and it outperforms Shirogami ( White Steel) with better edge retention and ability to take a more acute edge. Alloy steel with W and Cr to improve heat-treatment properties and wear resistance. Blade: 26C3 "Spicy White" high-carbon steel is Swedish but has similar elemental composition as Hitachi shirogami. The combination of both factors is what creates the Tamahagane. Shirogami #3 – The most durable of the three types; but it will dull more quickly. It's simply mesmerizing. SK steel rusts slower than many other carbon steels like aogami or shirogami and has a good toughness which benefits a thin mono steel knife. CONSTITUTION: The fine powder of pure iron or alloy steel … Shirogami #2 – Most commonly used type of white steel. Very popular knife steel for high end Japanese cutlery and especially with Honyaki type blades. It has very little added elements, except for trace amounts of Sulfur and Phosphorous. Types of Japanese Steel. High Carbon Stainless Steel : This is new type steel that has the advantage of carbon steel and stainless steel. Hard like carbon steel and prevent the oxidation like Stainless Steel. Many high grade kitchen knives are made of this steel. These are the main brands of Japanese Steel. The handle is … Blade: 26C3 "Spicy White" high-carbon steel is Swedish but has similar elemental composition as Hitachi shirogami. With Gin3 (Silver #3) steel, you get similar hardness and some of the characteristics of Shirogami #2, but with stainless / rust resistance properties, making this Kiritsuke-Yanagiba much easier to maintain. Shirogami is a very unadulterated steel, with essentially just high amounts of carbon (~0.8-1.35%), and iron, with as little trace alloys as possible, which allows it to take an extremely keen edge with the downside of it being relatively brittle. Equivalent grades of … 8.7. This steel material is difficult to quench, and the number of artisans who can forge Shirogami No. Typically, high carbon steel tends to have a minimum carbon (C) content of 0.5% to 0.8%. than … Strength - Ability to resist deformation and rolling. "White Steel No.1" (Shiroko No.1) / "White Paper No.1" (Shirogami No.1) White Steel No.1 (Hitachi Metals Ltd.) is made by further refining White Steel No.2 and adding more Carbon. That's it, folks. As a result, it holds an edge for the longest time but is the most brittle. I guess Olympus does not include Aogami #2 composition in their database so the machine picked the closest one instead. Kyocera Premier Elite Ceramic Chef’s Santoku Knife, 6-inch, Black. Without going deep into metallurgy, here's a short overview of the key steel properties affecting knife performance. If you can't make a hand hammer operate, you won't know what you're doing on a power hammer. Ref - Shirogami 2 steel composition, Shirogami 2 A steel composition , Shirogami 2 B steel composition . - Also referred as Shiro-Ko 3. Same as Shiro-Ko 1, except contains C - 0.8%. Good edge holding, gets very high hardness. Not too tough. Haven't seen any knives in Shirogami 3 so far. The high carbon content makes the AUS-10 steel hard, it spots 58- 60 HRC on the Rockwell scale of hardness. The extra Carbon allows it to achieve a slightly higher HRc. La différence entre ces deux types d’acier repose sur leur composition. Any steel alloy which contains at least 13% chromium is referred to as stainless. Shirogami(White) 1 (YSS) - Also referred as Shiro-Ko 1 or simply Shiro-Ko. According to the chemical composition and the HRC of the VG10 stainless steel, it offers the following properties: Edge Retention: With a 60HRC steel, the VG 10 is a hard steel that offers a great edge retention. 1 is a steel material made from SK (carbon tool steel) by removing impurities. It is the highest quality steel in the Hitachi Metals Shirogami (white) and Aogami (blue) steel series . It has extremely high hardness and is used for the high class Santoku and Gyuto knives for users who are particular about the sharpness of the Blade. It is the material for Japanese swords. Not used for the kitchen knife. Blade height (at heel): 2.25 in. Shirogami 1. Practically speaking, many sushi chefs prefer Shirogami 2 due to the more useable, slightly less brittle, characteristics. $529.00 USD. PURPOSE: To manufacture a large scale Fe-Cu series powder metallurgical product having excellent strength at low cost by sintering together with a molding mold after packing ferrous powder into the molding mold under non-pressurizing and successively, infiltrating the specific composition of Cu series infiltrant. That said, there is no magic or advantage in Hitachi steel beyond unexcelled reliability on consistent quality. Sa lame légèrement courbée crée un effet de balancier très agréable lors de vos utilisations, pour remplir les tâches qu'un couteau chef occidental pourrait faire ! Shirogami, or white #2 is a very popular alloy in knife making and takes a skilful blacksmith to work with it and it is capable of an incredibly sharp edge. SHIROGAMI 1 (white steel)Hitachi Co., around 1.3% carbon, 0.25% manganese, HRC 61-64.This is pure carbon steel, fine grained and extremely hard, used by traditional foundries and for forging Honyaki blades.SHIROGAMI 2The same components as 1, but in lower quantities.AOGAMI 1 (blue steel)Hitachi Co., around 1.3% carbon, Grain Size - Steel is made up of grains, and smaller is better. Yasuki steel can be yellow, white or blue. Kigami/Yellow-Series Steel "Better" steel compared to SK series, but worse than both, Aogami and Shirogami. Shirogami Steel (White paper) is a Japanese high carbon unalloyed steel manufactured by Hitachi Metals Corporation. The mirror polish is simply stunning and the Damascus pattern nothing like we've ever seen. #1 is usually at around 59 HRC while #2 is around 64 HRC. Hardenability: Medium-good hardenability, suitable for hot purposes till a temperature of 500 C. It can be hardened in oil. Shirogami is a very pure steel, with essentially just high amounts of carbon (~0.8-1.35%), and iron, with as little trace alloys as possible, which allows it to take an extremely keen edge with the downside of it being relatively brittle. I don't have any carbon steel knives at the moment, and I want to get one. Thanks to those additional carbides, Blue steel achieved higher durability than White steel. Shirogami steel White Paper (Shirogami) Steels There are three types or grades of Shirogami steel: Shirogami #1 The hardest white paper steel. Choisir un gant n'est pas une mince affaire ! Rockwell Hardness 61-64 HRC. Shirogami/White-2 Tougher than S/W-1 but as not much Carbon content, thus slightly less hard. 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