White Steel #2 (Shirogami #2)

White Steel #2 (Shirogami #2) is one of the most widely used high carbon steels in traditional Japanese knives. Known for its excellent edge retention, effortless edge sharpening, optimal blade thickness, and natural patina formation, it delivers outstanding cutting precision with minimal effort. While it requires basic care to prevent rust, it remains a top choice for chefs who value edge performance and traditional craftsmanship.

What is White Steel #2 in Japanese kitchen knives? 

White Steel no.2, also known as Shirogami #2 steel, is one of the most popular types of high carbon steel used in traditional Japanese kitchen knives. Produced by Hitachi Metals in Japan, it features exceptional purity, containing approximately 1.05% to 1.15% carbon with very low levels of impurities. This elevated carbon content allows the steel to achieve excellent edge-holding capability and high hardness level while maintaining a fine, stable grain structure that resists distortion during use.

White #2 Steel is often considered the closest modern equivalent to traditional tamahagane, the legendary steel used for centuries in Japanese swords and blades. Its name comes from the white paper wrapping used by Hitachi to distinguish it from other steels in the same line, such as Blue Steel (Aogami), which is wrapped in blue paper. 

What are the standout characteristics of White Steel #2 in knife making?

Hardness and Edge Durability

Shirogami #2 reaches a Rockwell hardness of 60 to 63 HRC, offering excellent edge retention compared to most Western steels. This level of toughness makes it the most widely used form of White Steel #2 in Japanese knives. Though it is a simple carbon tool steel, it performs well over time and is easy to sharpen, even for beginners.

Its composition allows craftsmen to shape thin edges that stay sharp through regular use. That is why many recommend it for first time users of Japanese kitchen knives who want a traditional feel without the maintenance of more advanced options. 

Unparalleled Sharpness 

The high purity and fine grain structure of Shirogami #2 steel allow it to be sharpened to a degree of fineness that few other steels can match. This incredible cutting precision is due to its purity and high carbon content, making it ideal for fine cutting tools such as Japanese traditional-style blades.

The resulting edge provides virtually undetectable resistance when cutting, allowing for precise control and minimal food damage during preparation. This property makes White Steel #2 particularly valued for applications requiring extreme precision and clean cuts. 

Responsive to Sharpening

Although White Steel 2 is a hardened steel, it responds very well to proper sharpening with the right whetstones. Even after heavy use, the edge can be brought back quickly and cleanly, often close to how it felt when new. Unlike steels that are more resistant to sharpening, White Steel 2 makes the process simple and satisfying. That is the reason why both professional chefs and home cooks continue to choose it. They appreciate a knife that performs well and is easy to care for.

White Steel #2 vs. other high carbon steel used in Japanese knives

When comparing White Steel #2 to other knife steels, several important distinctions emerge:

• White Steel #1: Similar in composition but with slightly higher carbon content, White Steel #1 holds an edge a bit longer. However, it can be more brittle and harder to forge. Many craftsmen prefer White Steel #2 for its balanced performance and ease of working.
• Blue Steel (Aogami): White Steel #2 offers superior sharpness and easier sharpening, while Blue Steel provides slightly better edge retention due to tungsten and chromium additions
• Stainless Steel Options: White Steel #2 delivers markedly better edge performance and authenticity, though requires more care to prevent oxidation

How to care for your White Steel #2 knife and maintain edge retention 

As a carbon steel, White Steel #2 requires attentive maintenance:

• Wipe the blade clean and dry immediately after use
• Develop a protective patina through natural use or forced patination
• Wash by hand only. Do not put in the dishwasher.
• Store in a dry environment, preferably in a wooden saya (sheath)
• Avoid cutting acidic foods for extended periods
• Use appropriate cutting surfaces (wood or plastic, never glass or stone)

With proper care, a White Steel #2 knife becomes a lifetime companion that develops character while maintaining exceptional performance.