日立特殊鋼，日本
藍/白雙芯大馬士革
Hardness
Rockwell C Hardness (HRC) measures how resistant a steel is to permanent deformation. For kitchen knives:
55–58 HRC — Soft. Easy to sharpen and forgiving of rough use, but dulls faster. Typical of most German knives.
59–61 HRC — Balanced. Good edge retention with manageable sharpening. Common in mid-range Japanese knives.
62–64 HRC — Hard. Excellent edge retention, holds a very fine edge. Requires more care and a fine stone to sharpen.
65+ HRC — Very hard. Exceptional edge longevity but more brittle — more prone to chipping if used roughly.
Higher is not always better — it depends on how you use and maintain your knife.
55–58 HRC — Soft. Easy to sharpen and forgiving of rough use, but dulls faster. Typical of most German knives.
59–61 HRC — Balanced. Good edge retention with manageable sharpening. Common in mid-range Japanese knives.
62–64 HRC — Hard. Excellent edge retention, holds a very fine edge. Requires more care and a fine stone to sharpen.
65+ HRC — Very hard. Exceptional edge longevity but more brittle — more prone to chipping if used roughly.
Higher is not always better — it depends on how you use and maintain your knife.
61–65
HRC
555759616365+
雙芯鋼顧名思義，是將兩種不同鋼材通過鍛接融合成為均勻的芯材。日本刀常見組合為日立安來白紙一號／二號與青紙一號／二號鍛接。由於碳含量較高，這種組合比美國刀匠常用的1095/1084與15N20更能達到高硬度。經過適當蝕刻後，青紙鋼中的合金元素會與純碳白紙鋼形成對比，技藝高超的刀匠能展現驚豔的花紋，為刀身增添無與倫比的美感。
Knives in 藍/白雙芯大馬士革
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