不鏽鋼
不鏽鋼
"Stainless" means stain-resistant, not stain-proof. In kitchen use, the steel can still discolour or pit if exposed to acidic environments — citrus, vinegar, or salt water — for extended periods. Wash and wipe dry after every use, and avoid leaving the blade soaking in water. With basic care, a stainless knife is very low-maintenance and a great everyday choice. []
"Stainless" means stain-resistant, not stain-proof. In kitchen use, the steel can still discolour or pit if exposed to acidic environments — citrus, vinegar, or salt water — for extended periods. Wash and wipe dry after every use, and avoid leaving the blade soaking in water. With basic care, a stainless knife is very low-maintenance and a great everyday choice. []
鉬釩鋼 鉬釩鋼
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.
54–60
HRC
555759616365+
MV鋼是添加了鉬和釩的鋼材的統稱，這兩種元素形成的碳化物硬度極高，但顆粒尺寸相對較小，有助於提升鋼材的耐磨性，同時不會過度犧牲韌性。MV鋼常被標註於入門級和低階日本刀具上，但它並非指特定的化學成分，而是表示鋼材中添加了鉬（M）和釩（V）。MV鋼通常為全不鏽鋼，因碳含量較低，硬度一般不超過60 HRC。
刀具分類 鉬釩鋼
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