It is currently Wed Nov 26, 2014 2:03 pm



Welcome
Welcome to chefknivestogo

You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!





 Page 1 of 2 [ 17 posts ]  Go to page 1, 2  Next
Author Message
 Post subject: Difference between blue 2 and white 1 steel.
PostPosted: Sat Jun 14, 2014 8:15 pm 
Site Admin
User avatar

Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7778
Location: Madison Wisconsin
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



_________________
Mark Richmond
Chefknivestogo

Chefknivestogo Blog
Offline
 Profile  
 
 Post subject: Re: Difference between blue 2 and white 1 steel.
PostPosted: Sat Jun 14, 2014 9:12 pm 

Joined: Sun Jul 29, 2012 1:36 pm
Posts: 371
Location: NY, NY; New Haven, CT
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!



_________________
~Joe
Ownership experience: Konosuke, Masamoto, Tojiro, Wusthof, Henckels, etc.
Offline
 Profile  
 
 Post subject: Re: Difference between blue 2 and white 1 steel.
PostPosted: Sat Jun 14, 2014 9:29 pm 

Joined: Sun Dec 30, 2012 11:01 pm
Posts: 472
Location: ATL
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.


Offline
 Profile  
 
 Post subject: Re: Difference between blue 2 and white 1 steel.
PostPosted: Sat Jun 14, 2014 11:12 pm 

Joined: Wed Feb 20, 2013 2:22 am
Posts: 812
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


Offline
 Profile  
 
 Post subject: Re: Difference between blue 2 and white 1 steel.
PostPosted: Sun Jun 15, 2014 4:00 am 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1350
Location: Raleigh, NC
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.


Offline
 Profile  
 
 Post subject: Re: Difference between blue 2 and white 1 steel.
PostPosted: Sun Jun 15, 2014 4:02 pm 
Site Admin
User avatar

Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7778
Location: Madison Wisconsin
Yes blue 2 I've found in general to be more reactive.



_________________
Mark Richmond
Chefknivestogo

Chefknivestogo Blog
Offline
 Profile  
 
 Post subject: Re: Difference between blue 2 and white 1 steel.
PostPosted: Sun Jun 15, 2014 6:57 pm 
User avatar

Joined: Thu Nov 22, 2012 4:17 am
Posts: 4605
You would have to have a super sensitive touch and very excellent sharpening skills to tell the difference in the two.



_________________
Those who say it can't be done are always passed by those doing it.
Offline
 Profile  
 
 Post subject: Re: Difference between blue 2 and white 1 steel.
PostPosted: Mon Jun 16, 2014 1:37 am 

Joined: Thu May 24, 2012 6:20 am
Posts: 2094
I love my blue #2 knives, but I don't think I would attribute my preference to steel.


Offline
 Profile  
 
 Post subject: Re: Difference between blue 2 and white 1 steel.
PostPosted: Tue Jun 17, 2014 5:55 am 

Joined: Mon Mar 25, 2013 12:00 pm
Posts: 16
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


Offline
 Profile  
 
 Post subject: Re: Difference between blue 2 and white 1 steel.
PostPosted: Tue Jun 17, 2014 6:01 am 

Joined: Mon Mar 25, 2013 12:00 pm
Posts: 16
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?


Offline
 Profile  
 
Display posts from previous:  Sort by  
 Page 1 of 2 [ 17 posts ]  Go to page 1, 2  Next


Who is online

Users browsing this forum: Adam Marr and 6 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  


suspicion-preferred