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日本武生特殊鋼

VG1

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.
58–61 HRC
555759616365+
VG1 是我們 V 鋼系列的起點,採用高品質、雜質極少的原材料精製而成。這是一種具有細緻結構、高韌性、極佳熱鍛性、易於熱處理以及優異耐腐蝕性的不鏽鋼刀鋼。

由於含有 1.0% 的碳(C),基體中同時存在硬質一次和二次碳化物,有助於提升耐磨耗性。
其含有 14% 的鉻(Cr),最大程度提升了耐腐蝕性與強度。鉬(Mo)與鉻(Cr)共同形成硬質複合碳化物,大幅提升耐磨耗性與耐腐蝕性。

VG1 滿足了刀具的四大需求:(1)高硬度、(2)高韌性、(3)高耐磨耗性、(4)高耐腐蝕性,因此適用於各種用途,包括廚刀、美髮剪刀,以及食品加工用的工業機械刀片。
Composition

VG1 Element Composition

Compare with
    VG1
    13.0% 9.8% 6.5% 3.3% 0
    C Carbon 0.95%
    Primary hardening element. Raises hardness and wear resistance — but too much increases brittleness and corrosion susceptibility. As a reference: German 1.4112 (~0.5%) sits at the low end; VG-10 (~1.0%) is a common mid-range; SG2 (1.25–1.45%) and ZDP-189 (~3.0%) represent high and extreme ends respectively.
    C
    0.95%
    Cr Chromium 13.0%
    Raises corrosion resistance; 13%+ qualifies steel as stainless. Also improves hardenability and wear resistance. In kitchen use, higher chromium levels contribute to a slight drag or sticking sensation when cutting — a trade-off for the rust resistance it provides.
    Cr
    13.0%
    Mo Molybdenum 0.3%
    Improves hardenability and toughness. Boosts corrosion resistance and helps the steel hold hardness under heat.
    Mo
    0.3%
    C — Carbon Cr — Chromium Mo — Molybdenum
    Hardness 58–61 HRC
    555759616365+
    Steel
    VG1
    Category
    不鏽鋼
    Manufacturer
    日本武生特殊鋼
    Hardness
    58–61 HRC