Hitachi White #3 (Shirogami #3)

Hitachi White #3 (Shirogami #3) steel is produced by Hitachi Metals Ltd. Its composition includes Carbon (C): 0.80-0.90%, Manganese (Mn): 0.20-0.30%, Silicon (Si): 0.10-0.20%, Phosphorus (P): 0.025%, and Sulfur (S): 0.004%.

(Note: All knife steels contain carbon, which is primarily responsible for hardness and edge retention. However, higher carbon content alone can reduce toughness.)

With a carbon content of 0.80-0.90%, the lowest among the Shirogami (White) steel series, Shirogami #3 prioritizes toughness and resistance to chipping over maximum edge retention and keenness compared to Shirogami #1 (1.25-1.35% carbon) and Shirogami #2 (1.05-1.15% carbon). However, it still offers excellent performance.

While less common in the market today, Shirogami #3 steel is commonly used in honyaki knives by renowned blacksmiths like Satoshi Nakagawa and Yoshikazu Ikeda.

Note: When selecting a knife steel for your Japanese kitchen knife, it's essential to understand that there are trade-offs involved. Improving one characteristic, such as edge retention, often means compromising on another, like toughness. There is no universally "best" steel; the choice depends entirely on your individual needs and preferences. Remember, steel is just one piece of the puzzle. Consider other aspects that matter to you such as the grind, aesthetics, and overall craftsmanship. While steel matters, it's not the only thing that makes a great knife.

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