White Steel No. 1

Shirogami #1, also known as White Steel #1, has a higher carbon content than Shirogami #2. The higher the carbon content the better a knife holds an edge, however it also becomes more brittle.

This is very hard steel material made of pure carbon steel with fine grained carbon with very few contaminates within the iron. It is used in the manufacture of the Honyaki knife by the traditional smith making process. There are only few knife craftsmen who can give the real value of this steel material even in Sakai, so the kitchen knife of Shirogami has become a very rare kitchen knife with value. These knives can be sharpened to a razor's edge.