Suisin White no. 2 steel has very little impurities that interfere with its sharpness, allowing it to exhibit the pure, sharp cutting edge that is characteristic of carbon steel.
These knives are forged and fire-hardened at low temperatures from Hitachi Yaski White steel No. 2 (white steel), and are the most commonly used professional knife. They are affordable and come in a wide variety of types, making them suitable for everyone from beginners to veteran chefs.
