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Japanese White Steel No.2 Knives

White Steel No. 2, also known as Shirogami or “White Paper,” is used to create many of the traditional Japanese knives that are available here at Hasu-Seizo. It has long been considered to be the closest comparison to the traditional tama-hagane steel that had been utilized in Japan for centuries, and it is known for its incredible sharpness due to its purity and high carbon content.

White Steel No. 2, also known as Shirogami or “White Paper,” is used to create many of the traditional Japanese knives that are available here at Hasu-Seizo. It has long been considered to be the closest comparison to the traditional tama-hagane steel that had been utilized in Japan for centuries, and it is known for its incredible sharpness due to its purity and high carbon content.

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Kitchen Knives - Sakai Takayuki Deba Knife With Buffalo Horn Handle White Steel 135mm (5.3") - 210mm (8.2")Kitchen Knives - Sakai Takayuki Deba Knife With Buffalo Horn Handle White Steel 135mm (5.3") - 210mm (8.2")
Kitchen Knives - Sawakazuma Sabaki / Boning Knife Shironiko Damascus Rosewood HandleKitchen Knives - Sawakazuma Sabaki / Boning Knife Shironiko Damascus Rosewood Handle
Kitchen Knives - Sakai Takayuki Takohiki Slicer Knife With Buffalo Horn Handle White Steel #2 Kasumi Togi Sakai TakayukiKitchen Knives - Sakai Takayuki Takohiki Slicer Knife With Buffalo Horn Handle White Steel #2 Kasumi Togi Sakai Takayuki
Sold outKitchen Knives - Sakai Takayuki Kamagata Usuba Knife With Buffalo Horn Handle White Steel 180mm (7.1")Kitchen Knives - Sakai Takayuki Kamagata Usuba Knife With Buffalo Horn Handle White Steel 180mm (7.1")
Kyokokaji Shokei Shironiko Kurouchi Bunka 165 mm (6.5") Fujimaki HandleKyokokaji Shokei Shironiko Kurouchi Bunka 165 mm (6.5") Fujimaki Handle
Sold outKyokokaji Shokei Shironiko Kurouchi Petty 120 mm (4.7") Fujimaki HandleKyokokaji Shokei Shironiko Kurouchi Petty 120 mm (4.7") Fujimaki Handle
OUL Santoku Hammered Shironiko / White Steel #2 165 mm / 6.5"  Magnolia HandleOUL Santoku Hammered Shironiko / White Steel #2 165 mm / 6.5"  Magnolia Handle
OUL Gyuto Hammered Shironiko / White Steel #2 210 mm / 8.2" Magnolia HandleOUL Gyuto Hammered Shironiko / White Steel #2 210 mm / 8.2" Magnolia Handle
Sold outKitchen Knives - Usuba Knife / Nakiri Knife White Steel #2 180mm (7.1") Sakai TakayukiKitchen Knives - Usuba Knife / Nakiri Knife White Steel #2 180mm (7.1") Sakai Takayuki
Sold outSakai Takayuki Custom Sakura Decorative Deba Knife White Steel 180mmSakai Takayuki Custom Sakura Decorative Deba Knife White Steel 180mm
Kyokokaji Shokei Shironiko Kurouchi Deba 135 mm (5.3") Fujimaki HandleKyokokaji Shokei Shironiko Kurouchi Deba 135 mm (5.3") Fujimaki Handle
Kyokokaji Shokei Shironiko Kurouchi Petty / Paring 75 mm (3.0") Fujimaki HandleKyokokaji Shokei Shironiko Kurouchi Petty / Paring 75 mm (3.0") Fujimaki Handle
Kyokokaji Shokei Shironiko Kurouchi Petty / Paring 65 mm (2.5") Fujimaki HandleKyokokaji Shokei Shironiko Kurouchi Petty / Paring 65 mm (2.5") Fujimaki Handle
Kyokokaji Shokei Shironiko Kurouchi Kiritsuke 170 mm / 6.7" Fujimaki HandleKyokokaji Shokei Shironiko Kurouchi Kiritsuke 170 mm / 6.7" Fujimaki Handle
Kyokokaji Shokei 90mm Wide Petty Japanese Knife with Fujimaki Rattan Handle and Kurouchi FinishKyokokaji Shokei 90mm Wide Petty Japanese Knife with Fujimaki Rattan Handle and Kurouchi Finish
Kyokokaji Shokei 90mm Full-Tang Petty Knife with 3mm Thick Spine and Fujimaki Rattan HandleTraditional Fujimaki rattan-wrapped full-tang handle on a 100mm Kyokokaji Shokei knife
Kyokokaji Shokei 85mm Wide Petty Knife with 25mm Width and Fujimaki Rattan HandleDetail of traditional Fujimaki rattan-wrapped full-tang handle on a Kyoto-forged knife
Kyokokaji Shokei 105mm Full-Tang Wide Petty Knife with 3mm Thick Spine and Fujimaki HandleDetail of traditional Fujimaki rattan-wrapped full-tang handle on a Kyoto-forged knife
Miki Hamono Yanagiba Slicer Knife Shironiko Damascus Magnolia HandleMiki Hamono Yanagiba Slicer Knife Shironiko Damascus Magnolia Handle
Kyokokaji Shokei Shironiko Kurouchi Bunka 180 mm Fujimaki HandleKyokokaji Shokei Shironiko Kurouchi Bunka 180 mm Fujimaki Handle
OUL Shirogami #2 / White Steel #2 Petty 150 mm / 5.9" with Maple HandleOUL Shirogami #2 / White Steel #2 Petty 150 mm / 5.9" with Maple Handle
OUL Shirogami #2 / White Steel #2 Santoku 180 mm / 7.1" with Maple HandleOUL Shirogami #2 / White Steel #2 Santoku 180 mm / 7.1" with Maple Handle
Sakai Takayuki Shironiko Habahiro Bunka Knife 180 mmSakai Takayuki Shironiko Habahiro Bunka Knife 180 mm
OUL Shirogami #2 / White Steel #2 Gyuto 210 mm / 8.2" with Maple HandleOUL Shirogami #2 / White Steel #2 Gyuto 210 mm / 8.2" with Maple Handle
Kitchen Knives - OUL Petty Shironiko / White Steel #2 150mm / 5.9" Oak HandleKitchen Knives - OUL Petty Shironiko / White Steel #2 150mm / 5.9" Oak Handle
Sawakazuma Yanagiba Slicer Knife 210 mm / 8.2" Shironiko Damascus Rosewood HandleSawakazuma Yanagiba Slicer Knife 210 mm / 8.2" Shironiko Damascus Rosewood Handle
Sold outKitchen Knives - Honesuki Boning Knife 150mm (5.9") With White Steel #2 Single BevelKitchen Knives - Honesuki Boning Knife 150mm (5.9") With White Steel #2 Single Bevel
Kitchen Knives - Sakai Takayuki Pre Order Purchase Custom Order Decorative Deba Knife With Buffalo Horn Handle White Steel 210mm (8.3")Kitchen Knives - Sakai Takayuki Pre Order Purchase Custom Order Decorative Deba Knife With Buffalo Horn Handle White Steel 210mm (8.3")
Sold outKitchen Knives - Sakai Takayuki Shobu Knife White Steel 300mm (11.8") With Buffalo Horn Handle Kasumi TogiKitchen Knives - Sakai Takayuki Shobu Knife White Steel 300mm (11.8") With Buffalo Horn Handle Kasumi Togi

The Composition of White Steel Number 2

White Steel No. 2 is essentially identical to White Steel 1, but it contains slightly less carbon, which makes it less brittle and less prone to chipping. The downside of having less carbon is that it does not retain its edge for as long. That said, White Steel 2 knives still rank among the sharpest knives, only outmatched by White Steel 1.

The Difference Between White Steel and Other High Carbon Steels

White Steel and other high carbon steels such as Blue Steel 2 have similar structures in terms of how much carbon they contain. But several things set them apart. For starters, kitchen knives made out of White Steel Number 2 will typically be easier to sharpen than those that contain additional elements like molybdenum, tungsten, and other metals. These additions make knives more durable than knives with White Steel 2 and less prone to corrosion. The generally have better edge retention as well, but the tradeoff is they are harder to sharpen and do not get as sharp.

The Composition of White Steel Number 2

White Steel No. 2 is essentially identical to White Steel 1, but it contains slightly less carbon, which makes it less brittle and less prone to chipping. The downside of having less carbon is that it does not retain its edge for as long. That said, White Steel 2 knives still rank among the sharpest knives, only outmatched by White Steel 1.

The Difference Between White Steel and Other High Carbon Steels

White Steel and other high carbon steels such as Blue Steel 2 have similar structures in terms of how much carbon they contain. But several things set them apart. For starters, kitchen knives made out of White Steel Number 2 will typically be easier to sharpen than those that contain. . . Show More >