ハガネの庖丁を選ぶ際に、分かりにくい上に、分かったところで比較判断しにくいのが鋼材の違いです。
詳しい話は他所に譲りますが、私たちの場合は白紙一号と青紙スーパーの2種類を使用しているので、それぞれにどのような特徴があるかを簡単にご案内いたします。
【白紙一号】
極めて純度の高い最上の刃物鋼材です。研ぎやすく、非常に良い切れ味を作ることができ、しかもその切れ味が長続きします。「焼き入れ」という製造工程が難しく、取り扱う職人は多くありませんが、幸い私たちはこの材料の取り扱いに慣れており、安定的に高品質な庖丁をお届けすることができます。悩んだらこちらをお選びください。
【青紙スーパー】
レアメタルを含んだ丈夫な高級刃物鋼材です。欠けにくく、切れ味もより長続きします。
Both Shirogami and Aogami refer to types of carbon steel at the core of Japanese made clad knives. Differences exist, though it is often difficult to tell them apart in use. We’ll leave the nitty gritty composition details to other places, and will stick to the characteristics we like in each steel, and why we’ve chosen to use them.
[Shirogami #1]
This is high grade blade steel with extremely high purity. It is easy to sharpen, takes an extremely keen edge that lasts for a long time. Quenching this steel is difficult, and not many craftsmen can do it well. After many years of working with Shirogami#1, we are able to produce knives that take full advantage of this steel, and manifest the qualities that make it great. We’d recommend this to anyone unsure of which core steel to choose.
[Aogami Super]
This high grade blade steel contains compounding elements that make edges hard, durable and long lasting. This steel is also less reactive than purer alloys. With experience, edges can be sharpened to extreme keenness. We’d recommend this to anyone looking for long lasting durable edges that don’t need to be sharpened as often, yet are still amazingly sharp.