White Steel No.1 is made by further refining White Steel No.2 and adding more Carbon. The extra Carbon allows it to achieve a slightly higher HRc. than White Steel No.2, but also makes it a bit more brittle. White No.1 is very popular with professional chefs who make traditional Japanese cuisine because it can be sharpened to an exceedingly fine edge, has very good edge retention and is easy to re-sharpen.

Migaki (Polished) line of knives feature beautiful edge geometry and are quite thin behind the edge and at the spine. They have an excellent cutting feel and are light and feel very nimble and comfortable in the hand.

The edge is the carbon steel which is examined good carbon steel, forged and clad stainless. Since the side is stainless steel, it is hard to rust and it is sanitary.