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 becomes more brittle.
This is a very hard material made of pure carbon steel with fine-grained carbon, and very few contaminates within the iron. It is used in manufacturing the Honyaki knife by the traditional smith-making process. Only a few knife craftsmen can unlock the real value of this steel even in Sakai, so any kitchen knives made of Shirogami have become rare kitchen knives with value. These knives can be sharpened to an impressive razor's edge.
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 becomes more brittle.
This is a very hard material made of pure carbon steel with fine-grained carbon, and very few contaminates within the iron. It is used in manufacturing the Honyaki knife by the traditional smith-making process. Only a few knife craftsmen can unlock the real value of this steel even in Sakai, so any kitchen knives made of Shirogami have become rare kitchen knives with value. These knives can be sharpened to an impressive razor's edge.