PM / Powder Steel
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
Hardness
Rockwell C Hardness (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鋼是一種高端粉末冶金不鏽鋼，以其硬度、韌性與抗腐蝕性的優異平衡而聞名。它結合了高碳鋼與不鏽鋼的最佳特性，使其成為廚刀的多功能選擇。SRS-13含有大量鉻元素以提升防鏽能力，並添加碳、鉬與釩來增強持久度與耐磨性。這種鋼材可被淬硬至極高程度，使SRS-13製作的刀具能夠擁有鋒利且持久的刀刃。其粉末冶金工藝帶來均勻的晶粒結構，有助於刀刃細膩銳利且長時間保持。SRS-13鋼受到專業廚師與烹飪愛好者的青睞，因其兼具高性能、易保養與長壽命。
Composition
SRS-13 Element Composition
Compare with
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 — Carbon
Cr — Chromium
V — Vanadium
Mo — Molybdenum
W — Tungsten
Mn — Manganese
Si — Silicon
Hardness
63–64 HRC
555759616365+
Knives in SRS-13
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Sukenari SRS-13 大馬士革柳葉 330mm 鏡面拋光與 Saya
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Sukenari SRS-13 Damascus K-tip Yanagiba 300mm 鏡面拋光與 Saya
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Sukenari SRS-13 大馬士革柳葉 270mm 鏡面拋光與 Saya
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Sukenari SRS-13 大馬士革柳葉 300mm 鏡面拋光與 Saya
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Takeshi Saji
Takeshi Saji SRS13 Gyuto 210mm 西部藍綠松石色
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Takeshi Saji
Takeshi Saji SRS13 Gyuto 210mm 西部綠松石色
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Takeshi Saji SRS13 Gyuto 240mm 西洋綠松石配 Saya
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Takeshi Saji SRS13 Gyuto 240mm 西藍綠松石配 Saya
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Takeshi Saji
Takeshi Saji SRS13 Nakiri 165mm 西部 Amboyna 手柄
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Takeshi Saji