半不鏽鋼
半不鏽鋼
Semi-stainless steels sit between carbon and full stainless. They will rust if left wet or neglected, but under normal use they tend to develop a patina — a dark, protective layer — rather than forming aggressive surface rust. Rinse and wipe dry after use and you will rarely have issues. Much more forgiving than true carbon steel, while still offering excellent cutting performance. PM / 粉末鋼 粉末冶金（PM）
PM stands for powder metallurgy. Fine steel powder is consolidated under heat and pressure. This can produce a fine, even carbide structure, but performance still depends on the steel and its heat treatment. The PM label alone does not guarantee a harder, tougher or more chip-resistant knife. 日立特殊鋼，日本
Semi-stainless steels sit between carbon and full stainless. They will rust if left wet or neglected, but under normal use they tend to develop a patina — a dark, protective layer — rather than forming aggressive surface rust. Rinse and wipe dry after use and you will rarely have issues. Much more forgiving than true carbon steel, while still offering excellent cutting performance. PM / 粉末鋼 粉末冶金（PM）
PM stands for powder metallurgy. Fine steel powder is consolidated under heat and pressure. This can produce a fine, even carbide structure, but performance still depends on the steel and its heat treatment. The PM label alone does not guarantee a harder, tougher or more chip-resistant knife. 日立特殊鋼，日本
HAP-40 粉末高速鋼 HAP40
硬度
洛氏硬度(HRC) 衡量鋼材抵抗永久變形的能力。就廚刀而言：
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.
64–68
HRC
555759616365+
HAP-40 鋼材是一種高速工具鋼，以卓越的鋒利保持性和耐用性聞名，非常適合用於廚刀。其硬度最高可達 68 HRC，能在長時間使用下維持鋒利度。HAP-40 由碳、鉻及其他元素如鎢和釩組成，兼具硬度與韌性，降低崩刃風險。其優異的耐磨性確保長期性能，但由於硬度高，研磨 HAP-40 鋼材可能需要專業工具。此鋼材適合重視切割效率與低維護需求的烹飪工具使用者。
成分
HAP-40 元素組成
比較對象
HAP-40
—
8.0%
6.0%
4.0%
2.0%
0
C
1.3%
Cr
4.0%
V
3.0%
Mo
4.8%
W
6.0%
Co
8.0%
C — 碳
Cr — 鉻
V — 釩
Mo — 鉬
W — 鎢
Co — 鈷
硬度
64–68 HRC
555759616365+
HAP-40 成分分析
HAP-40 含有什麼？
每種元素對刀鋼性能的貢獻。
| 元素 | 規格範圍 | 對刀的作用 |
|---|---|---|
| Co鈷 | 7.5–8.5% | Allows higher hardening temperatures for more hardness and wear resistance, and strengthens the steel matrix. |
| W鎢 | 5.6–6.5% | Forms hard carbides for wear resistance and edge stability, and keeps the steel hard even at elevated temperatures. |
| Mo鉬 | 4.6–5.4% | Improves hardenability and toughness, boosts corrosion resistance, and helps the steel hold hardness under heat. |
| Cr鉻 | 3.7–4.7% | Raises corrosion resistance; at roughly 13%+ free chromium the steel qualifies as stainless. Also improves hardenability and wear. |
| V釩 | 2.8–3.3% | Forms extremely hard vanadium carbides for superior edge retention, and refines the grain for a finer, tougher edge. |
| C碳 | 1.27–1.37% | The primary hardening element. More carbon means a harder edge that holds longer — but past a point it trades away toughness and rust resistance. |
成分資料來自 zknives（K&S 鋼材資料集）參考材料。這些數值範圍取自 K&S 鋼材成分資料集，該資料集源自 zknives；僅在頁面上使用製造商數據時，才會另行標註來源。
HAP-40 採購指南
你該買 HAP-40 嗎？
優點
- 「最標準等級，硬度、韌性與耐磨性之間取得良好平衡」——依 Proterial 所述
- 「硬化硬度（HRC） (1)66-68 (2)64-66」——依 Proterial 所述
