Carbon steel is reactive — it will rust quickly if not properly cared for. Always wash immediately after use, dry thoroughly, and apply a thin coat of food-safe oil (camellia, mineral) before storage. Over time it develops a patina that offers some natural protection and, for many users, becomes part of the knife's character. Rewarding to use, but not recommended if you want a "wash and forget" knife. Hitachi Metals (now Proterial), Japan 🇯🇵
White 1 / Shirogami #1 白一鋼
55–58 HRC — Soft. Easy to sharpen and forgiving of rough use, but dulls faster. Typical of most German knives.
59–61 HRC — Balanced. Good edge retention with manageable sharpening. Common in mid-range Japanese knives.
62–64 HRC — Hard. Excellent edge retention, holds a very fine edge. Requires more care and a fine stone to sharpen.
65+ HRC — Very hard. Exceptional edge longevity but more brittle — more prone to chipping if used roughly.
Higher is not always better — it depends on how you use and maintain your knife.
It is not stainless, which the Japan Stainless Steel Association sets at 10.5% chromium or more, so dry the knife after washing.
We list White 1 from makers including Sakai Takayuki, Masamoto Sohonten, Tsunehisa, Yoshikazu Ikeda and Nigara.
White 1 / Shirogami #1 Element Composition
Typical values from third-party sources.
White 1 / Shirogami #1 Composition
What's in White 1 / Shirogami #1
What each element does in your knife.
| Element | Composition | What it does in your knife |
|---|---|---|
| CCarbon | 1.25–1.35% | The primary hardening element. More carbon means a harder edge that holds longer — but past a point it trades away toughness and rust resistance. |
| MnManganese | 0.2–0.3% | Aids hardenability and strength and acts as a deoxidiser in smelting. Too much can reduce toughness. |
| SiSilicon | 0.1–0.2% | Strengthens the steel matrix and acts as a deoxidiser, improving hardness and resistance to oxidation. |
| PPhosphorus | ≤ 0.025% | An impurity from smelting. Even small amounts promote brittleness, so steelmakers keep it as low as possible. |
| SSulfur | ≤ 0.004% | An impurity that reduces toughness and promotes brittleness; only ever added deliberately in free-machining steels. |
Composition from zknives (K&S steel dataset) reference material. These ranges come from the K&S steel composition dataset, which is derived from zknives; maker figures are cited separately only when they are used on the page.
Frequently asked questions
Is White 1 the hardest of the white steels?
Published by K&S Education Desk; staff review pending
What is the difference between White 1, White 2 and White 3?
Published by K&S Education Desk; staff review pending
Shirogami 1 vs Shirogami 2: what is the difference?
Reviewed by K&S Staff · Last updated 31 July 2026
Knives in White 1 / Shirogami #1
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Yoshikazu Ikeda
Exotic: Yoshikazu Ikeda White 1 Mizu-Honyaki Kachikaeshi Gyuto 240mm Ebony Set
Yoshikazu Ikeda
Exotic: Yoshikazu Ikeda White #1 Mizu-Honyaki Mt. Fuji Sakimaru Takohiki 390mm w/ Saya
Kawamura Hamono
Yoshikazu Tanaka White 1 Damascus Gyuto 240mm
Kawamura Hamono
Yoshikazu Tanaka White 1 Damascus Gyuto 210mm
Tsunehisa
Tsunehisa White 1 S/S Clad Migaki Gyuto 240mm Purple Handle
Tsunehisa
Tsunehisa White 1 Stainless Clad Migaki Gyuto 240 mm Ebony Handle
Tsunehisa
Tsunehisa White 1 Stainless Clad Tsuchime Gyuto 240 mm Ebony Handle
Yoshikazu Ikeda
Yoshikazu Ikeda White 1 Wave Hamon Mizu-Honyaki Yanagiba 300mm Blade Only
Nigara
Nigara White 1 Honyaki Kirisuke Yanagiba 300mm with Octagonal Corian Handle
Masamoto Sohonten
Masamoto Sohonten KI (Hongasumi White 1) Yanagiba 330 mm with Saya
Masamoto Sohonten
Masamoto Sohonten KI (Hongasumi White 1) Yanagiba 270mm (10.6 inch) KI0427
Masamoto Sohonten
Masamoto Sohonten KI (Hongasumi White 1) Yanagiba 300 mm (11.8 inch) with Saya
Sakai Takayuki
Byakko - 270mm Kiritsuke Yanagiba by Kenji Togashi
Sakai Takayuki
Byakko - 300mm Kiritsuke Yanagiba by Kenji Togashi
Sakai Takayuki
Byakko - 300mm Sakimaru Takobiki by Kenji Togashi
Sakai Takayuki
Byakko - 270mm Sakimaru Takobiki by Kenji Togashi
Sakai Takayuki
Byakko - 270mm Yanagiba by Kenji Togashi
Sakai Takayuki