PM / 粉末鋼
Powder Metallurgy (PM)
A modern steel-making process where the alloy is atomised into a fine powder and then compressed under high pressure before sintering. This creates an exceptionally uniform carbide distribution — far finer and more even than conventionally cast steel. The result is a blade that achieves higher hardness without sacrificing toughness, holds a keener edge for longer, and is more resistant to chipping. PM steels are generally considered a step up in performance, though they can be harder to sharpen on coarse stones. Nachi-Fujikoshi，日本
A modern steel-making process where the alloy is atomised into a fine powder and then compressed under high pressure before sintering. This creates an exceptionally uniform carbide distribution — far finer and more even than conventionally cast steel. The result is a blade that achieves higher hardness without sacrificing toughness, holds a keener edge for longer, and is more resistant to chipping. PM steels are generally considered a step up in performance, though they can be harder to sharpen on coarse stones. Nachi-Fujikoshi，日本
SRS-13
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.
63–64
HRC
555759616365+
SRS-13 鋼是一種高階粉末冶金不鏽鋼，優異的硬度、韌性與抗蝕性的平衡而聞名。它結合了高碳鋼與不鏽鋼的最佳特性，成為廚刀的理想選擇。SRS-13 含有相當量的鉻以提升防銹能力，並添加碳、鉬及釩，增強刃口保持力與耐磨性。此鋼種可達到高硬度，使以 SRS-13 打造的廚刀能擁有銳利且耐用的刀刃，不易鈍化。粉末冶金製程帶來均勻的晶粒結構，有助於形成細緻的刃口並在長期使用中維持鋒利度。SRS-13 鋼廣受高級廚刀青睞，適合追求性能、保養便利與長壽命的專業主廚與烹飪愛好。
成分
SRS-13 元素組成
比較對象
SRS-13
—
13.0%
9.8%
6.5%
3.3%
0
C
1.3%
Cr
13.0%
V
1.5%
Mo
2.75%
W
1.25%
Mn
0.3%
Si
0.3%
C — 碳
Cr — 鉻
V — 釩
Mo — 鉬
W — 鎢
Mn — 錳
Si — 矽
硬度
63–64 HRC
555759616365+
Knives in SRS-13
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售罄
佑成
佑成 SRS-13 大馬士革 柳刃 330mm 鏡面 研磨 刀鞘
售罄
佑成
佑成 SRS-13 大馬士革 切付 柳刃 300mm 鏡面 研磨 刀鞘
售罄
佑成
佑成 SRS-13 大馬士革 柳刃 270mm 鏡面 研磨 刀鞘
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佑成
佑成 SRS-13 大馬士革 柳刃 300mm 鏡面 研磨 刀鞘
售罄
佐治武士
佐治武士 SRS13鋼 牛刀 210mm 西式 青 綠松石
售罄
佐治武士
佐治武士 SRS13鋼 牛刀 210mm 西式 綠 綠松石
售罄
佐治武士
佐治武士 SRS13鋼 牛刀 240mm 西式 綠 綠松石 刀鞘
售罄
佐治武士
佐治武士 SRS13鋼 牛刀 240mm 西式 青 綠松石 刀鞘
售罄
佐治武士
佐治武士 SRS13鋼 菜切刀 165mm 西式 花梨瘤 柄
售罄
佐治武士