Kigami #2 (Yellow Steel)
Kigami #2 – traditional Japanese Yellow Steel carbon steel
Kigami #2, also known as Yellow Steel #2, is a traditional Japanese carbon steel intended for the production of extremely sharp cutting tools. It stands out for its simple composition, high carbon content and ability to form an exceptionally fine edge.
Knives made of Kigami #2 steel are suitable for customers who prefer excellent cutting performance, easy sharpening and traditional Japanese character over the low-maintenance nature of stainless steels.
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Why choose a knife made of Kigami #2 steel?
Exceptionally fine edge
The fine carbon structure allows an extremely thin, smooth and highly cutting edge to be created.
Pleasant sharpening
Kigami #2 responds well to water sharpening stones and provides excellent feedback to an experienced user.
High hardness
The steel manufacturer states a hardness exceeding 60 HRC after proper hardening. The specific result depends on the heat treatment of the knife.
Traditional character
The reactive blade gradually develops a distinctive patina and requires the care typical of traditional Japanese knives.
Chemical composition of Kigami #2 steel
Kigami #2 is a pure carbon tool steel without a significant addition of chromium, molybdenum, tungsten or vanadium. Its properties are based primarily on its high carbon content and properly performed heat treatment.
| Element | Typical content | Significance |
|---|---|---|
| Carbon – C | 1.05–1.15 % | Hardness, ability to form a fine edge and edge retention |
| Silicon – Si | 0.10–0.20 % | Supporting element during steel production and processing |
| Manganese – Mn | 0.20–0.30 % | Influences hardenability and workability |
| Phosphorus – P | Max. 0.030 % | Controlled accompanying impurity |
| Sulphur – S | Max. 0.006 % | Very low content supports steel purity |
| Chromium – Cr | No intentional addition | The steel is not stainless and requires protection against corrosion |
The composition shown represents typical values stated by YASUGI Specialty Steel. Individual production batches may vary slightly within the permitted limits.
What does Yellow Steel mean?
The designation Yellow Steel does not describe the colour of the blade itself. It is a commercial classification of traditional Japanese YASUGI Specialty Steel tool steels. The terms Kigami, Yellow Paper Steel and Yellow Steel are used.
The number #2 identifies a specific grade and composition. Kigami #2 is not the same as Shirogami #2 or Aogami #2, even though all belong to the family of traditional Japanese carbon steels.
Sharpness, hardness and heat treatment
The name of the steel alone does not determine the final quality of a knife. The method of forging, hardening, tempering, grinding and the final blade geometry all play a crucial role. Two knives made of the same steel therefore do not necessarily have identical properties.
The material manufacturer states that Kigami #2 can reach a hardness of more than 60 HRC after standard heat treatment. For a specific kitchen knife, however, follow the information provided by its manufacturer, as the bladesmith may adjust the hardness to suit the intended use.
Advantages and limitations of Kigami #2
Main advantages
- very fine and sharp edge,
- high achievable hardness,
- good feedback during sharpening,
- traditional Japanese character,
- excellent cutting performance with the correct geometry.
What to expect
- the steel is not stainless,
- it requires immediate drying after use,
- it gradually develops a patina,
- the fine edge is not intended for bones,
- improper care may cause corrosion.
How to properly care for a Kigami #2 knife
- Wash the knife by hand immediately after use.
- Always dry the blade thoroughly with a soft cloth.
- Do not leave the knife lying in water or on a wet cutting board.
- Never put it in the dishwasher.
- For longer storage, apply a thin layer of protective oil.
- Use a wooden or high-quality plastic cutting board.
- Do not cut bones, frozen foods or other very hard materials.
Sharpening Kigami #2 knives
One of the pleasant characteristics of Kigami #2 is its good response during sharpening. For regular maintenance of a kitchen knife, a water stone with a grit of approximately JIS #1000 is usually used. Finer stones can then smooth and refine the edge.
The exact sharpening method must correspond to the construction of the knife. Traditional single-bevel Yanagiba, Deba or Usuba knives are sharpened differently from standard double-bevel kitchen knives.
Kigami #2 knife in the Dellinger range
Sakai Takayuki Yanagiba Kairyo Kasumi 240 mm
Traditional right-handed Yanagiba with a Kigami #2 steel core, single-bevel grind and matt Kasumi finish. A specialist for clean portioning of fish and preparing sashimi.
View the knifeFrequently asked questions
What is Kigami #2 steel?
Kigami #2, or Yellow Steel #2, is a traditional Japanese carbon tool steel with a carbon content of approximately 1.05–1.15 %.
Is Kigami #2 stainless?
No. The steel does not contain an intentionally high proportion of chromium and can therefore corrode when exposed to moisture or acidic ingredients.
What hardness can Kigami #2 reach?
The material manufacturer states a hardness higher than 60 HRC after standard hardening. The actual hardness of a particular blade depends on the knife manufacturer's heat treatment.
Is Kigami #2 suitable for a beginner?
Yes, provided the user is prepared to wash the knife by hand, dry it immediately and protect it from corrosion and hard ingredients.
What does the designation Yellow Steel mean?
It is a commercial classification of traditional Japanese tool steel. It does not mean that the finished blade is yellow.
Is patina on the blade normal?
Yes. Grey, blue or darker patina is a natural reaction of carbon steel. It differs from active corrosion by its smooth surface without orange powder.
How is Kigami #2 sharpened?
It responds very well to water sharpening stones. The specific technique must correspond to whether the knife has a single-bevel or double-bevel grind.
Can a Kigami #2 knife be washed in the dishwasher?
No. A dishwasher promotes corrosion, damages the edge and may damage natural handle materials.
Is Kigami #2 better than stainless steel?
It is not generally better or worse. It offers excellent sharpness and pleasant sharpening, but requires more care than modern stainless steels.
