When choosing a Japanese kitchen knife, have you ever come across names like “Blue Paper,” “White Paper,” or “Ginsan”? These are all types of steel commonly used in traditional Japanese knives, but each has different characteristics when it comes to sharpness, rust resistance, and ease of sharpening. If you are looking for a Japanese knife, understanding the steel can make choosing the right one much more interesting. Here is a simple comparison of these three popular steels.
Blue Paper Steel: For Sharpness and Hardness
Blue Paper steel is a high-carbon steel made by adding alloying elements to Yasuki steel. It is used for high-end Japanese knives, and Blue Paper No. 2 contains approximately 1.1% carbon, 0.3% chromium, and 1.3% tungsten. It can achieve a high level of hardness, but it is not stainless steel, so it needs careful maintenance after use to prevent moisture from remaining on the blade. It is a good choice for those who want to enjoy using a very sharp blade, such as a yanagiba for slicing sashimi and fish. See Blue Paper No. 2 Japanese knives on Rakuten
White Paper Steel: For Those Who Enjoy Sharpening
White Paper steel is a high-carbon steel with very few alloying elements added. White Paper No. 1 contains approximately 1.3% carbon and is used for high-end Japanese knives. Like Blue Paper steel, it can rust easily, so it is important to thoroughly wipe off moisture after cooking. Manufacturers also describe knives made with White Paper steel as easy to sharpen and capable of achieving a sharp edge. It is a great option for those who enjoy maintaining their blade with a whetstone and taking the time to care for their knife. See White Paper No. 2 knives on Rakuten
Ginsan Steel: Sharpness with Better Rust Resistance
Ginsan, also known as Silver Paper No. 3, is a stainless-type knife steel containing approximately 13% chromium. Compared with Blue Paper and White Paper steel, it offers better rust resistance, making it suitable for those who want the cutting performance of a traditional Japanese knife while reducing the amount of maintenance required. It is also known for being relatively easy to sharpen despite being a stainless-type steel. For those concerned about rust, Ginsan is an easy steel to consider. See Ginsan steel knives on Rakuten
Which Steel Should You Choose?
If you want to enjoy the sharpening and maintenance of a traditional carbon-steel knife, Blue Paper and White Paper are worth considering. If rust resistance is your priority, Ginsan may be a better fit. However, even knives made from the same type of steel can perform differently depending on forging, heat treatment, and sharpening. When looking for a Japanese knife from overseas, pay attention not only to the product name but also to the type of steel used. Once you find a knife you like, JapanCart can also be used to purchase it from Japanese online stores and have it shipped from Japan.
