Knife Steel Types

Features of Sakai, Japanese Kitchen Knives

Stainless Steel

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Stainless Steel

VG-10 Steel

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Stainless Steel

AUS-10 Steel

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Stainless Steel

Silver-3 (Ginsan)

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Stainless Steel

BOHLER-UDDEHOLM

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Damascus

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YASUGI STEEL

Yasugi steel or Yasugi hagane produced by Hitachi Metals Ltd in the Shimane prefecture, within Japan. Since ancient eras top quality iron sand has been produced for creating traditional Japanese swords in this region. There are 3 main top grade high carbon steels such as Shirogami or White Steel (#1, #2), Aogami or Blue Steel (#1, #2) and Aogami Super or Blue Super Steel.

Yasugi steel is high-grade cutting steel with a high purity. A high level of craftsmanship is required for this steel which is hard to handle and form. As such generally only master craftsmen handle this type of metal when making Japanese Knives.

While Yasugi steel allows for a razor sharp edge, often used in to make swords in ancient times, it is also a rusting steel. Thus it requires more care and maintenance than other types of steel. On the other hand, Damascus steel and molybdenum steel are of a kind called rust-free steel material, stainless steel.

Yasugi Steel

Shirogami #1, Shiroichiko or White Steel #1

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Yasugi Steel

Shirogami #2, Shironiko or White Steel #2

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Yasugi Steel

Aogami #1, Aoichiko or Blue Steel #1

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Yasugi Steel

Aogami #2, Aoniko or Blue Steel #2

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Knife Material Composition

If you would like to dive into the world of material composition we would recommend going to the source, Hitachi Metals.  You will need to go to the YSS drop down and then scroll all the way to the bottom to find the Shirogami and Aogami.  This is a great way to compare Shirogami vs Aogami.  

To see the difference in person in the greater Seattle area, visit our Event's Page to find out where we'll be next.