Shirogami #2 has minimal impurities and a very fine grain structure, so it is ideal for fine cutting tools such as Japanese traditional-style knives. Despite being a ‘simple’ carbon steel, Shirogami No.2 has very good edge retention and it is also very easy to re-sharpen. Recommended for first-time users of Japanese traditional-style knives.

Shirogami #2, also known as White Steel #2, is one of the most widely used high-carbon steels, especially in the crafting of traditional handmade Japanese kitchen knives. Its composition is nearly identical to that of Shirogami #1, with the main difference being a slightly lower carbon content, ranging from 1.0% to 1.2%.