Shirogami #1 vs Shirogami #2 白紙1号 / 白紙2号
Short answer
White #1 has more carbon: it gets harder (often 62–65 HRC), holds an edge a bit longer and is more brittle. White #2 is the safer, more forgiving everyday choice; White #1 is common on honyaki and premium single-bevel knives.
| Shirogami #1 | Shirogami #2 | |
|---|---|---|
| Hardness (typical HRC) | 62–65 | 60–63 |
| Type | carbon | carbon |
| Easy to sharpen | ●●●●● | ●●●●● |
| Edge retention | ●●●●● | ●●●●● |
| Rust resistance | ●●●●● | ●●●●● |
| Chip resistance | ●●●●● | ●●●●● |
| Mark on the blade | 白一 / 白紙1号 / 玉白鋼 | 白二 / 白紙 / 白鋼 / 白紙2号 |
| Whetstone | 1000 → 3000–8000 | 1000 → 3000–6000 |
Scores are relative, 1–5, for kitchen-knife use — our summary of maker data and common experience, not lab tests. Heat treatment and grind can move a knife a full point either way.
Shirogami #1 白紙1号
Higher carbon than White #2: harder, finer edge, chips and rusts more easily. The honyaki and 'Nashiji' favourite.
Who uses it: Fujiwara Teruyasu (Tokyo), Hitohira (Tokyo), Konosuke (Sakai), Mizuno Tanrenjo (Sakai)
Sanjo examples with prices:
No Sanjo price rows yet.
Shirogami #2 白紙2号
Hitachi/Proterial Yasuki carbon steel. Easiest to sharpen, takes the finest edge, rusts fast.
Who uses it: Babacho Co., Babacho Kanamono, Hinoura Hamono Kobo, Shigefusa, Tadafusa, Tojiro, Tsurugi Kenshin, Wakui Bar Hamono, Wakui Co., Yoshikane Hamono
Sanjo examples with prices:
- Tadafusa — 庖丁工房タダフサ 黒打 最高級白鋼 鍛冶鍛造 210 · ¥23,100
- Babacho Co. — 切れるよろこび 白紙 柳刃 270 (片刃) · ¥27,450
- Babacho Co. — 切れるよろこび 白紙 出刃 (片刃) · ¥28,050
- Wakui Co. — 金次郎 槌目 水牛栗柄 ペティ 135 · ¥45,760
- Wakui Co. — 金次郎 槌目 水牛栗柄 三徳 165 · ¥47,840
Care
Rinse and wipe dry immediately after each use — never leave it wet or in the sink.