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Difference between blue 2 and white 1 steel.

Sat Jun 14, 2014 8:15 pm

Hi Mark

Wondering what the major difference between White #1 and Blue #2 is? From what I read White #1 can take a better edge but at the risk of losing the edge quicker than Blue #2. Is that what is ultimately the difference?

I prefer sharpness and don't mind keeping an eye on the blade to keep it consistently sharp but are there any other differences?

These were the two I was considering:
http://www.chefknivestogo.com/kofubl2fu ... 5wy5_mSzed - Blue #2
http://www.chefknivestogo.com/kofuwh1gy ... 5wtYfmSzec - White #1

By the way the newer website look is refreshing and much easier to navigate.


Cheers
Nik

Re: Difference between blue 2 and white 1 steel.

Sat Jun 14, 2014 9:12 pm

This does not answer your question but may be helpful:

I recently bought the blue #2 you linked. It has been out of stock for many months, and recently came back in stock (a small batch), all of which have sold out. I may be a while before another stock gets in...I have no idea. I can say that so far, its marvelous.

I don't have any white #1, and what you state is general knowledge regarding it versus Blue steels; however, rumor has it that white #1 exhibits very different edge retention properties depending on hardness and hardness technique, and the Fujis are reputed to have very good and relatively hard edges. And, as always, "general knowledge" about steels is always subject to lots of critique on this forum, as personal experience has led to broad acknowledgement of the incredible influence of heat-treating and user behavior on the characteristics of any steel in practice.

Aaron has both of these steels in the Fuji series, I think, and I'm sure he can speak very accurately to the hardness attributes of both, if you can get him on the forum. I don't know his user name, but it is the Aaron who has done videos for both Blue #2 Fujis (the regular 240 gyuto and the funayuki gyuto). Someone else can probably provide his user name so you can PM him.

Happy shopping!

Re: Difference between blue 2 and white 1 steel.

Sat Jun 14, 2014 9:29 pm

Nik - Your question is probably the most frequently asked question on the site. In this case the search button is your friend. I will summarize the answers for you though, but I'd suggest going through the older threads.

You've already answered half of it when you wrote from what I read White #1 can take a better edge but at the risk of losing the edge quicker than Blue #2.. The other half of the answer is for most of us mere mortals the differences are not noticeable or of concern in practice. Both are great steels, the Kono Fuji line is top shelf ( I have the blue version you linked to). The funayuki shape on that particular blue is supposed to have a longer flat spot at the edge than the same "regular" gyuto. In the end the suggestion would be to choose on something other than the difference between blue and white steel.

Re: Difference between blue 2 and white 1 steel.

Sat Jun 14, 2014 11:12 pm

Steel is probably the first thing a n00b becomes fixated on, and in actuality matters less than a host of other parameters.

I can tell you that my HAP40 nakiri has stayed far sharper than my white #2 gyuto, despite months of use without a sharpening on the nakiri. Which should be expected because there are miles of difference between the 2 steels. However, the white #2 gyuto still goes through product much easier than the 'sharper' nakiri because of its ultra thin grind. But food sticks to the side of the gyuto like a magnet, whereas it falls cleanly away from the nakiri.

See where I'm going with this?

The one thing I can promise you is that, if you are coming from the world of western knives, the performance of almost anything on this site will leave you looking like: :o

Cheers,

Rick

Re: Difference between blue 2 and white 1 steel.

Sun Jun 15, 2014 4:00 am

White steel is quite pure, so it tends to oxidize faster. It needs a little more babysitting, but this again comes down to the knife to a certain extent. I've heard differently comparing some knives of the aforementioned steels.

Re: Difference between blue 2 and white 1 steel.

Sun Jun 15, 2014 4:02 pm

Yes blue 2 I've found in general to be more reactive.

Re: Difference between blue 2 and white 1 steel.

Sun Jun 15, 2014 6:57 pm

You would have to have a super sensitive touch and very excellent sharpening skills to tell the difference in the two.

Re: Difference between blue 2 and white 1 steel.

Mon Jun 16, 2014 1:37 am

I love my blue #2 knives, but I don't think I would attribute my preference to steel.

Re: Difference between blue 2 and white 1 steel.

Tue Jun 17, 2014 5:55 am

snipes wrote:Nik - Your question is probably the most frequently asked question on the site. In this case the search button is your friend. I will summarize the answers for you though, but I'd suggest going through the older threads.

You've already answered half of it when you wrote from what I read White #1 can take a better edge but at the risk of losing the edge quicker than Blue #2.. The other half of the answer is for most of us mere mortals the differences are not noticeable or of concern in practice. Both are great steels, the Kono Fuji line is top shelf ( I have the blue version you linked to). The funayuki shape on that particular blue is supposed to have a longer flat spot at the edge than the same "regular" gyuto. In the end the suggestion would be to choose on something other than the difference between blue and white steel.


Hi Snipes

Thanks for the tip. Been away from the forum for a while (personal health) and the White #1 was recommended last time, then I noticed some threads mentioning the blue #2. Didn't want to restart my old thread but figured I would ask about Blue #2s popularity.

I suppose I should have reworded the question to - what differences are there between the two knives I linked. But you have answered already. A longer flat spot is something I don't know if I would like or dislike (lack of experience with gyutos) but thanks for the info.

Nik

Re: Difference between blue 2 and white 1 steel.

Tue Jun 17, 2014 6:01 am

Tall Dark and Swarfy wrote:Steel is probably the first thing a n00b becomes fixated on, and in actuality matters less than a host of other parameters.

I can tell you that my HAP40 nakiri has stayed far sharper than my white #2 gyuto, despite months of use without a sharpening on the nakiri. Which should be expected because there are miles of difference between the 2 steels. However, the white #2 gyuto still goes through product much easier than the 'sharper' nakiri because of its ultra thin grind. But food sticks to the side of the gyuto like a magnet, whereas it falls cleanly away from the nakiri.

See where I'm going with this?

The one thing I can promise you is that, if you are coming from the world of western knives, the performance of almost anything on this site will leave you looking like: :o

Cheers,

Rick



Cheers Rick

A thin grind and is something I do look for, would you say the White #1 would get thinner behind the edge than the Blue #2? Even at the tip of the blade?
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