Heat Treatment Specifications
Austenitizing
Temperature810°C(1490°F)
Soak Time10 minutes
Tempering
Temperature180°C(356°F)
Time120 minutes
Cycles2x
Quench Medium
oil_fast
Target Hardness
63 - 64 HRC
Performance Characteristics
Toughness6.5/10
Edge Retention4/10
Corrosion Resistance1/10
Ease of Sharpening10/10
Overall Score21.5/40
Interesting Facts
- 1Most popular Shirogami grade for kitchen knives
- 21.05-1.15% carbon - balance of sharpness and toughness
- 3Easier to work than #1, more forgiving in heat treatment
- 4Still no chromium - requires careful maintenance
- 5Sweet spot between edge retention and durability
Famous Uses
Japanese gyuto
Nakiri
General purpose kitchen knives
Best For
Traditional Japanese kitchen knives
Single-bevel cutting tools
High-performance chef knives
Similar Steels
Not Recommended For
- Wet environments
- Thick chopping blades
- Reluctance to maintain
Expert Tips
- 1Careful rust prevention needed
- 2Proper heat treatment essential
- 3Suitable for differential hardening