Double Edged White Steel

White high-carbon steel is a premium choice for precision-focused chefs and knife enthusiasts. Known for its minimal impurities, white steel sharpens to an exceptionally fine, razor-like edge, making it ideal for delicate, precise cuts. Chefs working with sashimi and other exacting preparations often choose white steel for its clean, sharp performance.

White Steel Types:

  • White Steel #1: This variant has the highest carbon content, holding an edge exceptionally well but with slightly more brittleness, ideal for chefs prioritizing maximum sharpness.
  • White Steel #2: With slightly lower carbon content, White Steel #2 is more durable and versatile, widely preferred for balancing sharpness with durability under frequent use.

Though somewhat challenging to forge, the effort yields knives of extraordinary sharpness and purity, designed for professionals and home chefs who take their culinary craft seriously.