White steel, also known as Shirogami, is a high-carbon Japanese knife steel known for its fine grain structure, keen edge potential, and straightforward sharpening feel. This collection includes knives made with White #1 and White #2, each offering a slightly different balance of potential sharpness, edge retention, and ease of sharpening.
These are carbon steel knives, so they are not stainless. The blades will develop a patina with use and can rust if left wet, so they should be wiped during prep and dried thoroughly after washing. For users who enjoy a responsive carbon steel edge and are happy to give the knife the right care, white steel knives are a classic choice.
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