We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Mon May 27, 2013 7:31 am
Hi there I'm interested on purchasing doi sashimi knive from you but can't decide between the blue or white steel
Can you give me some advice?
Mon May 27, 2013 11:20 pm
Most people won't be able to notice a difference between Blue and White steels. The Heat Treat of each is important, but Doi seems to have that figured out. The Blue may be SLIGHTLY more resistant to staining than then White, and MAY hold an edge SLIGHTLY longer. The White MAY be easier to sharpen up to a SLIGHTLY finer edge. Both will take a sickly sharp edge and will develop a patina. The White has the Dragon engraving and a slightly nicer handle than the Blue, which is more typical with the Kanji and simple Ho handle.
Pick the knife based on which one you like the looks of better. The differences in the steel being used will be very very slight and most likely, unnoticeable. I use different knives in Blue and White and don't notice much of a difference sharpening or edge holding since I sharpen them before they really need it. I usually go with Blue steel since I like the color Blue, LOL, even though the steel itself isn't blue in color. The Blue may not Patina/discolor as much/as quickly as the White, but that may be the only real difference I have been able to notice and that is a very slight difference and may be more my imagination than anything!
Tue May 28, 2013 7:05 am
White every time.....but that's my personal preference. I find white easier to sharpen and takes a better edge.
I'm a knife junkie though.
Otherwise, what Tim said....no sense me resaying it all.