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碳鋼 碳鋼

Carbon steel is reactive — it will rust quickly if not properly cared for. Always wash immediately after use, dry thoroughly, and apply a thin coat of food-safe oil (camellia, mineral) before storage. Over time it develops a patina that offers some natural protection and, for many users, becomes part of the knife's character. Rewarding to use, but not recommended if you want a "wash and forget" knife.
各種

SK Steel SK 材

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.
58–62 HRC
555759616365+
SK4、5 等
成分

SK Steel 元素組成

比較對象
    SK Steel
    0.8% 0.6% 0.4% 0.2% 0
    C
    0.8%
    Mn
    0.3%
    P
    0.03%
    S
    0.03%
    C — 碳 Mn — 錳 P — 磷 S — 硫
    硬度 58–62 HRC
    555759616365+
    鋼材
    SK Steel
    類別
    碳鋼
    製造商
    各種
    硬度
    58–62 HRC