white steel
WhiteSteel #1 (Shiroogami #1)
(1.35% Carbon (C),0.3% Manganese (Mn), 0.2% Silicon (Si)) High blade life and high hardness of the fine blade makes the knife suitable for use in kitchen knives. Typical Rockwell hardness up to 62HRc. Japan / Hitachi (Yasugi)
WhiteSteel #2 (Shirogami #2; Shiro-Ko 2)
(1.15% Carbon (C) 0.3% Manganese (Mn), 0.25% Silicon (Si)) Very decent edge life and high hardness, can produce a very fine edge. Widely used in kitchen knives. Typical Rockwell hardness up to 61HRc. Japan / Hitachi (Yasugi)
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