On All Domestic Orders Over $60
- Knife Brands
Knife Brands- Anryu Knives
- CCK Cleavers
- Doi Knives
- Dojo Knives
- Fujiwara Knives
- Gihei Knives
- Goko Knives
- Harner Knives
- Harukaze Knives
- Hinoura Knives
- Ikeda Knives
- Ishikawa Knives
- Kajiwara Knives
- Kanehide Knives
- Yoshimi Kato Knives
- Kikuichi Knives
- Kitaoka Knives
- Kohetsu Knives
- Konosuke Knives
- Kurosaki Knives
- MAC Knives
- Makoto Knives
- Masakage Knives
- Masamoto Knives
- Masutani Knives
- Matsubara Knives
- Minamoto Knives
- Misono Knives
- Knife Types
Knife Types- Boning Knives
- Bunka Knives
- Bread Knives
- Chef Knives
- Carving Knives
- Cleavers
- Deba Knives
- Fillet Knives
- Folding and Hunting Knives
- Funayukis
- Gokujos
- Gyutos
- Hankotsus
- Honesukis
- Kiritsukes
- Kogatanas
- Kurouchi Knives
- Left Handed Knives
- Nakiris
- No Handle Knives
- Oyster Knives
- Paring Knives
- Petty Knives
- Santokus
- Steak Knives
- Sujihikis
- Sushi Knives
- Usubas
- Yanagibas
- Shop All
- Accessories
- Shop by Steel
- Suppliers
- New Arrivals
- Resources
- forum
White #2 Steel
Also called Shirogami #2 and White Paper #2, Hitachi White #2 steel is maade up of Carbon: 1.05 – 1.15%, Manganese: .20 - .30%, Phosphorus: .025%, Sulfur: .004%, Silicon: .10 - .20% Almost identical to Shiro-ko this alloy has a slightly lower Carbon content. This is very popular steel for high end Japanese cutlery. These knives take an extremely fine edge, but do not tend to have the edge retention of other alloys. It is very reactive so wiping down and drying should be done after every use.
Email Us: 
