White Steel #3 is known for its lower carbon content, making it softer and easier to sharpen. Plus this is well known for honyaki and beautiful knife patterns! Let’s discuss where this material fits, and why you may want to consider it for your next knife!
White Steel #2 is the craftsman's benchmark in steels for Japanese cuisine, and this blog will explore why that is, what makes it popular and why you should consider using it.
White Steel is regarded as one of the pinnacles of sharpness for kitchen knives, and is used heavily in Japanese cuisine. White Steel #1 is the purest of these steels, and this blog will explore why, plus what makes it popular and why you should use it.
