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. 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. 武生特殊鋼，日本
"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. 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. 武生特殊鋼，日本
SPG STRIX
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.
63–65
HRC
555759616365+
SPG STRIX 誕生於「以刀刃為導向的粉末鋼」之開發理念，旨在作為切削工具時發揮最佳性能。
我們聽聞，硬度約HV900（HRC67）的傳統高硬度粉末鋼在砂輪上研磨較為困難，但相同硬度的碳鋼卻鮮少有此類問題。
儘管硬度相同，研磨的容易度卻不同。為何會有如此差異？
答案在於，刀刃鋼材的硬度是「金屬基材硬度」與「金屬碳化物硬度」的結合。
SPG STRIX 是一種不鏽鋼粉末鋼，旨在強化金屬基材，兼具如碳鋼般的加工性與研磨容易度，同時保有高硬度。
其堅韌的金屬基材能實現理想的刀刃鋒利度，提供無與倫比的切削銳利感，是刀具用粉末鋼的最佳選擇。
我們聽聞，硬度約HV900（HRC67）的傳統高硬度粉末鋼在砂輪上研磨較為困難，但相同硬度的碳鋼卻鮮少有此類問題。
儘管硬度相同，研磨的容易度卻不同。為何會有如此差異？
答案在於，刀刃鋼材的硬度是「金屬基材硬度」與「金屬碳化物硬度」的結合。
SPG STRIX 是一種不鏽鋼粉末鋼，旨在強化金屬基材，兼具如碳鋼般的加工性與研磨容易度，同時保有高硬度。
其堅韌的金屬基材能實現理想的刀刃鋒利度，提供無與倫比的切削銳利感，是刀具用粉末鋼的最佳選擇。
刀具分類 SPG STRIX
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