Japanese Carbon Steel Knives: Aogami vs Shirogami – Differences, Features, and Best Uses

A truly great kitchen knife doesn’t just cut—it transforms the way you cook. From effortless slicing to precise, paper-thin cuts, the secret lies in the steel at its core. The material of a blade defines its sharpness, edge retention, sharpening frequency, and overall feel in your hand. For anyone choosing among Japanese carbon steel knives, understanding the steel is the fastest way to find your perfect blade.

When it comes to Blue Steel vs White Steel knives—often debated among chefs and enthusiasts on forums and reviews—each offers distinct advantages depending on how you cook and how you sharpen.

In this guide, we focus on the two most celebrated steels in Japanese knife-making—Aogami (Blue Steel) and Shirogami (White Steel)—and reveal how each suits different chefs, cooking styles, and sharpening habits. While carbon steel requires more care than stainless, its unmatched cutting performance, precision, and longevity make it the choice of professional chefs worldwide. 

Drawing on decades of craftsmanship and sharpening expertise, Jikko Knives’ master sharpener Ryota shares how to choose the right steel and the ideal knife for your needs—whether in a busy professional kitchen or at home.

Understanding Japanese Carbon Steel Knives and Their Benefits

In Japanese knife making, blade materials fall broadly into two categories: carbon steel (often called hagane in Japanese) and stainless steel. Among professional chefs, Japanese carbon steel knives are highly respected for their exceptional sharpness and outstanding edge retention. However, unlike stainless steel, carbon steel will rust if neglected, so regular maintenance is essential.

Before choosing your ideal kitchen knife, it’s worth understanding the key differences between carbon steel and stainless steel, and how each performs in terms of sharpness, sharpening frequency, durability, and maintenance. In this section, we’ll compare the two, introduce the types of carbon steel used by Jikko Knives, and answer one of the most common questions we hear from customers: “Which is better—carbon steel or stainless steel knives?”

Carbon Steel vs Stainless Steel Knives – Key Differences

Both Japanese carbon steel knives and stainless steel knives have their own strengths. Their differences come from variations in chemical composition and manufacturing processes, which influence corrosion resistance, edge sharpness, ease of sharpening, and maintenance needs.

Key Takeaways

• Carbon steel is ideal for those who want maximum sharpness and superior edge retention.

• Stainless steel is best for low-maintenance durability and rust resistance.

• With proper care, both can last for decades and deliver excellent performance.
  

Which is better for you?
If you prioritize razor-sharp edges and long-lasting performance, carbon steel is the way to go—especially Aogami steels, known for holding their edge through heavy prep work. On the other hand, if convenience and rust resistance matter most, stainless steel is a safer choice for busy kitchens or less experienced users.

Types of Carbon Steel Used in Jikko Knives

At Jikko Knives, we carefully select premium Japanese carbon steels to suit different cooking styles and sharpening habits. Each steel has its own balance of sharpness, edge retention, and ease of sharpening:

• Aogami Super (Blue Super Steel) – The hardest and longest-lasting of the Aogami series, used in our double-bevel knives. Dramatically reduces the need for frequent sharpening.

• Aogami No.1 (Blue Steel #1) – Exceptional sharpness and edge retention, ideal for long prep sessions and continuous professional use.

• Aogami No.2 (Blue Steel #2) – A balanced steel offering excellent sharpness, durability, and easier sharpening than No.1; versatile for many knife types.

• Shirogami No.2 (White Steel #2) – The benchmark Jikko steel, combining sharpness, edge retention, and user-friendly sharpening.

• Shirogami No.3 (White Steel #3) – Focuses on ease of sharpening; excellent for knives like deba or filleting knives where edge repair is frequent.
  

In general, lower steel numbers (like No.1) are harder, offering longer edge retention but making sharpening more challenging. Harder steels also require more careful handling to prevent chipping, making technique and proper maintenance especially important.

A Professional’s Guide to Aogami (Blue Steel) and Shirogami (White Steel)

When it comes to Japanese carbon steel knives, Aogami (Blue Steel) and Shirogami (White Steel) stand out as two of the most respected and widely used materials among professional chefs.

Although both belong to the carbon steel family, their composition and performance characteristics differ. Aogami excels in edge retention and durability, while Shirogami is favored for its ease of sharpening and razor-sharp finish. Below, we break down their unique qualities and best-use scenarios.

Aogami (Blue Steel) – Features and Recommended Uses

Aogami steel is an alloyed carbon steel that contains added elements such as chromium and tungsten. These additives enhance wear resistance and edge retention, making Aogami a top choice for knives that need to stay sharp through long prep sessions. Known for its balance of hardness and toughness, it withstands demanding professional kitchens without frequent sharpening.

Key Features:

• Exceptional edge retention: Especially in Aogami #1 and Aogami Super, ideal for long hours of prep work.

• Tough and chip-resistant: Maintains a strong edge under heavy use.

• More challenging to sharpen: Higher hardness can make sharpening more time-consuming.

Recommended Uses:

• Professional prep work that requires long cutting sessions without loss of sharpness.

• Sashimi knives, Usuba knives, and other blades where edge retention is critical.

• Home cooks who prefer less frequent sharpening but still want peak performance.

Shirogami (White Steel) – Features and Recommended Uses

Shirogami steel is a high-purity carbon steel with minimal impurities, resulting in an exceptionally fine grain structure. This allows it to take on an extremely sharp edge with ease and deliver clean, precise cuts. While it does not hold its edge as long as Aogami, it shines in applications that require frequent touch-ups and maximum sharpness.

Key Features:

• Easy to sharpen to a razor edge: Achieves an ultra-sharp finish with fewer passes on the whetstone.

• Silky-smooth cuts: Ideal for fine slicing, katsuramuki (rotary peeling), and delicate knife work.

• Shorter edge retention than Aogami: Requires more frequent sharpening for peak performance.
  

Recommended Uses:

• Traditional Japanese cuisine involves precise cuts and presentation.

• Deba and filleting knives that require frequent edge repair.

• Enthusiasts and professionals who enjoy sharpening and fine-tuning their blades.
  
  

Aogami No.2 vs Shirogami No.2 – Which One Fits Your Needs?

Many of JIKKO’s single-bevel carbon steel knives are crafted from either Aogami No.2 (Blue Paper Steel No.2) or Shirogami No.2 (White Paper Steel No.2). Both are premium steels, but their characteristics differ, making them better suited to different cooking styles and maintenance habits. Here, we break down which one works best for professional chefs and home cooks alike.

Choose Aogami No.2 for Long-Lasting Sharpness and Less Frequent Sharpening

Aogami No.2 is known for maintaining its razor-sharp edge for an extended time. It’s perfect for those who want to minimize sharpening sessions while enjoying consistent performance during long hours of work. This steel excels not only in professional kitchens but also in home use.

Recommended for

For Professional Chefs:

• Those with heavy prep work and no time for mid-shift sharpening

• Tasks requiring stable sharpness over long periods, such as filleting fish blocks or slicing meat

• Chefs who prioritize edge retention above all else

Suggested whetstone for sharpening

For Home Cooks:

• Those who prefer to reduce sharpening frequency or outsource sharpening to a specialist

• Cooks who prepare large batches and want to maintain sharpness throughout

Suggested double side wet stone for house use

JIKKO’s Recommended Aogami No.2 Knives:

• Shiko Aogami Kiritsuke Sashimi Knife

• Ginza Aogami Kiritsuke Sashimi Knife

Both the Shiko and Ginza series feature JIKKO’s signature katana-like curvature, combining functional excellence with aesthetic beauty. Aogami No.2’s long edge life is especially beneficial for long sashimi knives, where frequent sharpening can be challenging.

【Jikko’s Sashimi (Yanagiba) knives】

Many JIKKO customers who are less confident in their sharpening skills choose long-lasting steels like Aogami No.2 and rely on JIKKO’s professional sharpening services to keep their knives in peak condition.

【Jikko’s Knives maintenance service】

Choose Shirogami No.2 for Easy Sharpening and Razor-Sharp Performance

Shirogami No.2 is easy to sharpen and allows you to quickly achieve an extremely keen edge. It’s ideal for chefs performing precise, delicate cuts, as well as for those who enjoy the sharpening process itself.

Recommended for

For Professional Chefs:

• Those who prioritize the absolute sharpness after sharpening

• Tasks requiring a fine, delicate edge such as thin slicing or katsuramuki (rotary peeling)

• Chefs who sharpen daily to maintain peak performance

For Home Cooks:

• Those confident in sharpening and who enjoy restoring the blade themselves

• Frequent tasks like filleting fish or cutting harder ingredients

• Those who want the pleasure of peak sharpness with every use

Suggested double side wet stone for house use

JIKKO’s Recommended Shirogami No.2 Knives:

• Shirogami No.2 KamaUsuba Knife

 Perfect for katsuramuki or slicing delicate ingredients, where top-level sharpness is essential. The ease of sharpening makes Shirogami No.2 ideal for keeping the blade in prime condition.

【JIKKO’s Kamausuba knives】

• Shiko Shirogami Kiritsuke Deba

• Gion Shirogami Kiritsuke Deba

 Deba knives often strike bones and require frequent sharpening. Shirogami No.2, being easy to sharpen and resistant to chipping, is one of the most practical and recommended choices.

【JIKKO’s Deba kbnives】

Finding Your Perfect Japanese Knife Starts with the Right Steel

A knife’s performance is shaped not only by its blade shape and size but also by the unique characteristics of its steel. Understanding the differences between Aogami and Shirogami — and how each fits your cooking style — is the fastest way to find the knife that truly feels like an extension of your hand.

• Aogami No.2 offers exceptional edge retention, making it ideal for those who want fewer sharpening sessions or work through long prep hours.

•  Shirogami No.2 is easy to sharpen and delivers a razor-sharp edge, perfect for delicate work or for those who enjoy the sharpening process itself.

Knowing the steel’s traits helps you evaluate the “unseen performance” of a knife. JIKKO’s master sharpener, RYOTA, shares more insights on different steels in our dedicated video — be sure to watch and choose the steel that best matches your needs.

JIKKO offers far more than just the knives mentioned above. Our lineup features a wide variety of steels, designs, and styles to suit every preference. Visit our website to explore the full collection.

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