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Yasuki steel comes from Yasugi, a city in the Shimane prefecture of Japan. It is produced by Hitachi Metals at their Yasugi Works factory. What is important to know is that at Yasugi they only make carbon steel and not stainless steel. This carbon steel, including the well-known types Shirogami (white steel) and Aogami (blue steel), is known for its high purity and is often used for traditional Japanese knives and swords. Yasuki steel is popular for the high sharpness you can achieve with it, but it does require good maintenance because of its sensitivity to oxidation. As an exception to also supply the stainless steel market, they have developed a steel called: Ginsan (Silver #3 steel)
Takefu steel comes from Echizen (formerly Takefu), a city in the Fukui prefecture in Japan. It is produced by Takefu Special Steel Co., Ltd., a specialized steel factory known for its high-quality steels for knives. Unlike Yasuki, Takefu produces stainless steel, including VG10 and SG2.
Takefu steel is popular with both traditional and modern knife makers because of its good balance between sharpness, toughness and corrosion resistance. VG10 in particular is used by many knife makers. Although it is easier to maintain than carbon steel, it is still important to keep the knife clean and dry for a long life.
When comparing different types of steel, it mainly comes down to a few important properties: sharpness, rust resistance, how easy it is to sharpen, and how fragile it is. White #1 and White #2 give quick results on the whetstone and can be made razor sharp. White #1 is slightly harder and sharper, but also more susceptible to chipping. White #2 is slightly less hard, and therefore somewhat more forgiving with intensive or less precise use. Blue #1 and Blue #2 are basically similar to the white steels, but contain additional elements such as tungsten, which ensures better edge retention. Sharpening takes a little longer than with the white steels. Blue #1 is the hardest of the two and retains its sharpness the longest, but is also somewhat more fragile than Blue #2. VG10 is a steel type commonly used by Japanese knife makers. It is stainless, retains its sharpness well and is fairly easy to maintain. Ginsan (Silver #3) is one of the few stainless steels that is both easy to sharpen and stays sharp for a long time. Ideal for those looking for the Japanese cutting and sharpening experience, but with less maintenance.
