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Grade & Character

Traditionally, Japanese knives are made from forging two different types of carbon steels. They are called Jigane and Hagane. Jigane is soft supporting carbon steel that provides flexibility and ease of sharpening. Hagane is hard carbon steel that determines the quality of the blade. Currently, four different types of Hagane are available for our knives. They are SK, Yellow, White and Blue carbon steel.

Grade

Our Product Line

Durability

Character of the blade

White3

Tatsutogi

3-5yrs

  • Soft, very easy to sharpen, ideal for
    a starter.

White3

Kasumitogi

4-6yrs

  • Relatively soft, easy to sharpen.

White

Kasumi

5-10yrs

  • Hard, still easy to sharpen, popular among Sushi chefs.

White

Honyaki*

10yrs+

  • Maintains the edge longer, takes
    longer to sharpen.

Blue

Kasumi

10yrs+

  • Hardest and more skill required to sharpen.

Blue

Honyaki*

15yrs+

  • Only exclusive chef uses this grade.

*Honyaki is made using only Hagane.

*The main difference between white carbon steel (Shiroko) and blue carbon steel (Aoko) is the chemical components in the steel. Blue carbon steel contains 0.2 to 0.5% of chromium and 1.0 to 1.5% of tungsten as extra chemical components. Chromium makes blue carbon steel knife more rust resistant.