Knife Steels ナイフ鋼

Japanese knife steels

Where sharpness becomes art.

Japanese knife performance is primarily determined by the steel used. The structure of the steel directly affects sharpness, edge retention, and maintenance requirements. Japanese steels are generally divided into three main categories:

• Aogami (Blue Steel)

A traditional high-carbon Japanese steel. It achieves exceptional sharpness and retains its edge for a long time. However, it is prone to rust and requires regular care.
 Ideal for professional use.

• Shirogami (White Steel)

A very pure carbon steel with minimal additives. It is extremely easy to sharpen and delivers outstanding sharpness. However, it is highly susceptible to rust.
Commonly used in traditional Japanese knives.

• VG-10 (Stainless Steel)

One of the most popular modern Japanese steels. It offers a well-balanced performance between sharpness, durability, and corrosion resistance. Suitable for everyday use.

 Easy to maintain and user-friendly.

• SG2 / R2 (Powder Steel)

High-performance steels produced with advanced manufacturing techniques. They maintain sharpness for a very long time and have high hardness. However, they are more difficult to sharpen.
Preferred by professionals and high-end users.

Which steel should you choose?

Easy maintenance → Stainless steel (VG-10)
Maximum sharpness → Aogami / Shirogami
Longest edge retention → SG2 / R2