I'm looking to buy some nice chisels (woodworking)... so doing some research before I invest. Question... do any of you have information on the composition of the Japanese "white" and "blue" steels that are used in kitchen knife and chisel making? Any web links you can provide? Both are carbon steels, obviously high carbon since hardnesses are often Rockwell C 63-65 (which frankly sounds like it could be a bit hard / brittle for something subject to impacts, like a chisel). I think Hitachi makes one or both of these, and of course others may also. Info appreciated... thanks.