Blue Paper Steel Vs White Paper Steel

Aogami blue steel aoko.

Blue paper steel vs white paper steel. The 3 single edged japanese knives every chef needs. Super 1 and 2. All made from same iron stock as white steel very low in contaminates. Blue paper steel aoko or aogami in japanese has a high level of stickiness and abrasion resistance thanks to chromium and tungsten so it can keep you from worrying about chipping off and wearing out of a blade to some extent compared to white steel.

Blue steel and white steel named for the color of the wrapping paper used by the maker. White steel can and will take a finer sharper edge is generally tougher and more resilient easier to work with during manufacture less expensive and is in most cases the best steel for chisels especially chisels that will be struck during use. Blue 1 has best edge in terms of its sharpness. This steel is sought after and made from japanese pure sand irons at their famous yasugi plant in shimane prefecture.

This is a very popular steel used in forging high end japanese kitchen knives. Since the blue paper steel contains a certain level of carbon rusting and chipping are inevitable. Blue steels have high carbon 1 1 1 5 5 chromium for. Aogami or blue paper steel is basically shirogami steel with chrome and tungsten added to the steel.

White steel is iron carbon and not much else. Named for blue paper put on steel at hitachi factory. Japanese blue and white steel the most widely available japanese tool steel is manufactured in two forms. Blue steel is iron carbon tungsten and chromium.

White steel is fairly reactive and requires care to avoid rust as it has virtually no rust resistance. White 2 mid range hardness and is the most common type of white steel used. This group of knives uses blue 2 steel which is made by hitachi and is also called aogami 2 and sometimes called blue paper 2 since the steel is wrapped in blue paper when it s sent to blacksmiths.