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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.
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Grade
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Our Product Line
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Durability
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Character of the blade
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SK
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Tatsutogi
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3-5yrs
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Soft, very easy to sharpen, ideal for
a starter.
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Yellow
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Kasumitogi
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4-6yrs
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Relatively soft, easy to sharpen.
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White
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Kasumi
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5-10yrs
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Hard, still easy to sharpen, popular among Sushi chefs.
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White
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Honyaki*
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10yrs+
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Maintains the edge longer, takes
longer to sharpen.
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Blue
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Kasumi
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10yrs+
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Hardest and more skill required to sharpen.
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Blue
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Honyaki*
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15yrs+
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Only exclusive chef uses this grade.
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*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.
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