"Shirogami No. 1"
This steel is created by adding more carbon to Shirogami No. 2. It is harder but less tough than Shirogami No. 2. Among the Shirogami steels, it is the most challenging to forge and tends to be the most expensive.
"Shirogami No. 2"
This is a refined steel from SK materials, with impurities removed. It is challenging to harden, and artisans capable of forging Shirogami No. 2 are decreasing. It is said to be closest in composition to the Tamahagane steel used in Japanese swords.
"Shirogami No. 3"
This steel is made by reducing the carbon content in Shirogami No. 2. Generally used for household knives, while professionals often prefer Shirogami No. 2. It is tougher and softer compared to Shirogami No. 2. "SK Material" This is the initial carbon steel produced from iron ore. In the world of Japanese knives, it is easier to temper and is the most reasonably priced.
"Aogami No. 1"
This steel is made by increasing the carbon content in Aogami No. 2. It is harder and less tough than Aogami No. 2, and more expensive.
"Aogami No. 2"
A high-purity White Paper No. 2 steel with added chromium and tungsten. Chromium enhances toughness, and tungsten improves wear resistance. These additions make the steel easier to temper and more durable.
"Gingami No. 3"
This stainless steel is manufactured by Hitachi Metals, known for producing the primary materials for Shirogami and Aogami steels. Gingami No. 3, used in Japanese knives, is close in hardness to carbon-based Japanese knives. It is tough to sharpen due to its toughness but is still easier than other stainless steel. It is also notably resistant to rust.
"VG-10 Steel"
Manufactured by Takefu Special Steel, VG-10 is a high-carbon stainless steel enriched with carbon, chromium, molybdenum, vanadium, and cobalt. Cobalt adds to its toughness and wear resistance. It is known for rust resistance and retaining sharpness for a long time.
"AUS-8"
This stainless steel produced by Aichi Steel is easy to work with and resistant to rust. Commonly used for household knives, it is priced reasonably.
#JapaneseKnives #KnifeSteel #TraditionalCraftsmanship #ModernInnovation #ChefEssentials #KnifeEnthusiasts
Leave a comment