多種
German Steel 德國鋼
硬度
洛氏硬度(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.
56–58
HRC
555759616365+
採用德國1.4116不鏽鋼，因其含有鉻、鉬和釩等特定合金成分，在耐腐蝕性、耐用性以及易研磨性之間取得了出色的平衡，廣泛應用於廚刀與餐具。然而需注意的是，與更高階的刀具鋼材相比，其碳含量相對較低，這可能使其在部分廚刀應用中並非最佳選擇。較低的碳含量限制了該鋼材所能達到的最高硬度，進而影響刀刃的保持力。這意味著，雖然1.4116鋼材的刀具能夠達到鋒利的刃口並具備防鏽能力，但與高碳鋼刀具相比，可能需要更頻繁地進行磨刀保養。
成分
German Steel 元素組成
比較對象
German Steel
—
14.0%
10.5%
7.0%
3.5%
0
C
0.5%
Cr
14.0%
V
0.1%
Mo
0.5%
Mn
1.0%
Si
0.5%
P
0.02%
S
0.01%
C — 碳
Cr — 鉻
V — 釩
Mo — 鉬
Mn — 錳
Si — 矽
P — 磷
S — 硫
硬度
56–58 HRC
555759616365+
Knives in German Steel
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