Pros and cons?
Pros and cons?
What if someone at factory put wrong labels and instead of blue 2 knife you got white? Would you notice if the knife was sharp and cut like you wanted?
Blue is more expensive, and has a reputation for better edge retention, while white is reportedly easier to get a good edge on.
Deja Moo: The feeling that you've heard this bull before.
Im not sure you ever will feel the difference
Ao-Ko II: Takes very fine edge, and holds it long time. Easy to sharpen. Less wear resistant than Ao-Ko I, but more tough.
Shiro-Ko II or Shiro-ni-ko (Shirogami): Very good edge holding and takes a crazy sharp edge. I felt Haralds Shiro-Ko 3, and it was insane. Easy to sharpen.
Many pro-users prefer to own Shiro-Ko II blades because of its good characteristic " Ease of resharpening" (easier to make sharp edge in the sharpening process), however some claim to have Ao-Ko II which will definitely outperform Shirogami
Cons: You will destroy your blade if you don't baby it. And thats the reason why I love sanmai, with carbon hagane and stainless jigane.
Great answer, thanks Ø.
- white #1 (carter)
- white #2 (tojiro)
-white "spicy' (shige)
- blue "super" (carter)
- blue #2 (mizuno)
In addition to the above comments i can add that blue #2/super is also maybe a hair tougher/ more chip resistant (although that could also be the temper). Also, it seems that although blue is even less reactive, it takes a darker colored patina when it does react.
shigefusa is not white steel... its a Swedish carbon steel, but i like the white "Spicy" description
The truth of steels like this is that you will see more of a difference between different makers heat treatments than most people will feel between different steels. Find a maker that does a steel well is the best advise i can give. There are differences though and there are people out there who can feel them. Will it matter for most people? Not so much.