洛氏硬度：購買廚刀的關鍵要素
洛氏硬度是選擇廚刀的關鍵因素。它是一種非線性的尺度，1 HRC 的差異對廚刀來說意義重大。鋼材越硬，保持鋒利的時間越長，但也意味著更難磨利。對於任何想購買日式廚刀的人來說，應該選擇 HRC 58 到 62 之間的鋼材，因為這種硬度在保持鋒利度和易於磨利之間達到了良好的平衡。
James Zhang |
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- 全部
- amekiri
- ANA
- aogami
- aomori
- binchotan
- blacksmith
- blode horn
- blue 2
- chefs knife
- classification
- cost
- craftsman
- damascus
- dentokogeshi
- dentokougeshi
- diatom mud
- DIY
- doguyasuji
- echizen
- event
- Experience
- forging
- frequent flyer
- friction fit saya
- fukui
- good knife
- gyuto
- hakushu
- hibiki
- hinoura
- hon-sanmai
- Honkayi
- horn
- hotaruika
- how to choose japanese knife
- hrc
- hrc 60
- hunter knife
- information
- installation
- internet
- JAL
- japan
- japan travel tip
- Japan trip
- japanese cuisine
- japanese kitchen knfie
- japanese ktichen knife
- japanese traditional maker
- Japanese Whisky
- JEP
- JR pass
- Knife Balance
- knife buying
- knife maker
- knife purchase
- knife sharpening
- knifemaker
- knives and stones
- konro grill
- kurosaki
- launch
- masamoto
- Mazaki
- nao yamamoto
- new website
- nigara
- niigata
- ogawa
- Opinion
- osaka
- over research
- qantas
- rehandle
- rockwell hardness
- sakai
- sakai takayuki
- sanjo
- sharpener
- sheath
- shigefusa
- Shigeki
- shiroebi
- Shoichi Hashimoto
- sukenari
- sushi
- sushiyanosukeroku
- sydney
- takefu knife village
- takefu knife villege
- taketsuru
- Tanaka
- tokyo
- toyama
- training
- travel
- travel hack
- tsubame
- United States
- wa handle
- water grinder
- where to buy
- white charcoal
- yakitori
- yamazaki
- yauji
- yoshihiro yauji
- yoshikane