Shirogami (White Steel)

Shirogami (白紙, “white paper”) is a high-carbon steel with almost nothing added beyond iron and carbon. That purity is its appeal: it takes the finest, crispest edge of the common knife steels and it is a pleasure to sharpen, giving quick feedback on the stone. The trade-offs are that the edge does not last as long as blue steel because there is less alloy for wear resistance, and it rusts quickly if left wet. It is a steel for a cook who sharpens often and dries the blade every time.