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HASU-SEIZO'S JAPANESE KNIFE BUYING GUIDE - STEEL TYPES

Welcome to Hasu-Seizo's Japanese Knife Buying Guide—your ultimate resource for understanding the different steel types used in Japanese knives. Whether you’re an aspiring chef, a professional in the kitchen, a dedicated home cook, or looking for the perfect gift, this guide will help you choose the best knife based on your needs.

Some of the most common Carbon Steel Knives Types include:

White Steel (Shirogami):

Known for its fine grain structure, White Steel is easy to sharpen and provides a smooth, precise cut. It’s excellent for those who want a traditional, ultra-sharp Japanese knife.

 

Kitchen Knives - OUL Santoku Shirogami #1 / White Steel #1 Stainless Clad 165 Mm / 6.5" Burnt Oak Handle

SHIROGAMI #1, SHIROICHIKO OR WHITE STEEL #1

Shirogami #1 (White Steel #1) has a higher carbon content than Shirogami #2, giving it superior edge retention but making it more brittle. It is a rare and prized material used in traditional Honyaki knives, crafted by only a few skilled artisans. For practical purposes, many chefs prefer Shirogami #2, as it's less brittle and easier to sharpen, making it ideal for everyday use.

SHOP SHIROGAMI #1 / WHITE STEEL #1 KNIVES

SHIROGAMI #2, SHIRONIKO OR WHITE STEEL #2

Shirogami #2 (White Steel #2) is a popular high-carbon steel used in traditional Japanese knives, known for being slightly less brittle and easier to sharpen than Shirogami #1 due to its lower carbon content. Chefs often prefer it for its balance of sharpness and durability, making it ideal for precise cuts of fish, vegetables, and garnish. Both steels allow for exceptionally fine cutting performance.

SHOP SHIROGAMI #2, SHIRONIKO OR WHITE STEEL #2

Blue Steel (Aogami):

With added chromium and tungsten, Blue Steel is harder and more resistant to wear and corrosion than White Steel, making it ideal for high-performance cutting tasks and extended durability.

Some of the most common Stainless Steel Knives Types include:

Kitchen Knives - Fujiwara Yasuhiko VG-10 Santoku With Oak Handle 165mm / 6.5" Oak Handle

VG-10 Steel

This premium stainless steel is known for its excellent edge retention and corrosion resistance. It’s often used in high-quality Japanese knives, combining sharpness with ease of maintenance. Typically these knives have a HRC between 60 and 61. Damascus-knives often use VG-10 as the core, with Damascus Steel wrapped around them.

Shop VG-10 Knives
AUS-10 Japanese steel knife

AUS-10 Steel

Another popular stainless steel option, AUS-10 is durable, corrosion-resistant, and offers decent sharpness. It’s a great choice for home cooks or those new to Japanese knives. This Japanese stainless steel offers slightly less chromium than VG-10. 

Shop AUS-10 Knives
Sakai_Takayuki_Ginsan_kengata_gyuto0

Ginsan / Silver No.3

This Japanese steel is very fine-grained stainless steel and can have an edge sharpness and edge retention similar to some high-carbon steels. This steel is generally thought to be slightly easier to sharpen than VG-10 while also slightly more susceptible to rust due to the lower chromium content.

Often, when Japanese chefs choose stainless steel over high-carbon steel types for their knives, they will choose Ginsan.

Shop Ginsan / Silver No.3 Knives
ZA-18 Japanese steel knife

ZA-18

ZA-18, designed by Aichi to rival or surpass VG-10, is an impressive stainless steel known for outstanding edge retention and customer satisfaction. With higher carbon, chromium, molybdenum, and cobalt, ZA-18 offers greater strength and durability than VG-10, achieving 61-63 HRC for razor-sharp, long-lasting edges.

Shop ZA-18 Knives
Kitchen Knives - Shigeki Tanaka Habakiri Damascus SG2 Steel Gyuto With Ebony Handle Buffalo Ferrule 180mm / 7.1"

SG2 (R2) Steel

SG2 is a high-end powder steel famed for its exceptional hardness, reaching up to 64 HRC, and superb edge retention. Resistant to wear and corrosion, SG2 is a top choice for professionals seeking lasting, razor-sharp performance. Its durability and reliability make it a standout in the Japanese kitchen knife world.

Shop SG2 Knives
Kitchen Knives - Sawakazuma Ginsho SRS13 Petty 135 Mm / 5.3" Desert Ironwood Handle

SRS13 Steel

SRS13, developed by Nachi-Fujikoshi, is a high-performance powder metallurgy stainless steel that reaches HRC64 with heat treatment, offering sharpness and cutting speed. With flexible heat treatment options, SRS13 can balance hardness and resilience, reducing chipping compared to SG2/R2. This durability makes it a top choice for professionals and enthusiasts tackling demanding tasks.

Shop SRS13 Knives
Kitchen Knives - Shigeki Tanaka Habakiri Damascus SG2 Steel Gyuto With Ebony Handle Buffalo Ferrule 180mm / 7.1"

Stainless Steel Damascus

Combines the durability and low-maintenance of stainless steel with the stunning aesthetics of Damascus patterns.

Shop Stainless Steel Damascus Knives
Kitchen Knives - Sawakazuma Yanagiba Slicer Knife 210 Mm / 8.2" Shironiko Damascus Rosewood Handle

High Carbon Steel Damascus

Offers the sharpness of carbon steel with the visual appeal of Damascus layering, though it requires extra care to prevent rusting.

Shop High Carbon Steel Damascus Knives

BUY SUPERIOR-QUALITY JAPANESE CHEF KNIVES FROM HASU-SEIZO

Experience the timeless craftsmanship of Japanese sword-making in every Hasu-Seizo knife. Our expertly curated collection of Japanese steel kitchen knives empowers you to prepare authentic cuisine with unmatched precision and ease.

Each Hasu-Seizo knife is meticulously crafted by master artisans, tested to meet the highest standards of performance and quality. Whether for your kitchen or as a meaningful, auspicious gift, these knives embody tradition and excellence.

Browse our range today and elevate your culinary experience with the finest Japanese steel. Contact our team to discover more about our premium collection.