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. 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. 武生特殊鋼，日本
VG-5 V 金 5 號
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.
58–59
HRC
555759616365+
VG5鋼是一種高階不鏽鋼刀具鋼材，以其優異的機械性能著稱，包括高抗彎強度、降伏點、伸長率、斷面收縮率及衝擊強度。其精煉、低雜質的組成提升了研磨性與熱鍛造易性。VG5在鉻（Cr）與碳（C）含量上表現突出，超越一般不鏽鋼等級。此組成有助於抑制共晶碳化物結晶，透過均衡的元素比例與細緻碳化物的均勻結構，達到最高硬度。此鋼材在製造過程中經過嚴謹的精煉程序，以減少雜質並達成最佳晶粒結構，再透過策略性熱處理進一步強化。與VG2相比，VG5含有更高的碳與鉬（Mo）含量，並添加釩（V），使碳化物更為細緻。此配方確保了硬度、耐磨性與耐腐蝕性的絕佳平衡，使VG5特別受到消費級廚房刀具的歡迎。
成分
VG-5 元素組成
比較對象
VG-5
—
14.0%
10.5%
7.0%
3.5%
0
C
0.75%
Cr
14.0%
V
0.15%
Mo
0.3%
C — 碳
Cr — 鉻
V — 釩
Mo — 鉬
硬度
58–59 HRC
555759616365+
VG-5 成分分析
VG-5 含有什麼？
每種元素對刀鋼性能的貢獻。
| 元素 | 規格範圍 | 對刀的作用 |
|---|---|---|
| Cr鉻 | 13.0–15.0% | Raises corrosion resistance; at roughly 13%+ free chromium the steel qualifies as stainless. Also improves hardenability and wear. |
| C碳 | 0.7–0.8% | The primary hardening element. More carbon means a harder edge that holds longer — but past a point it trades away toughness and rust resistance. |
| Mo鉬 | 0.2–0.4% | Improves hardenability and toughness, boosts corrosion resistance, and helps the steel hold hardness under heat. |
| Ni鎳 | 0.0–0.25% | Improves toughness and ductility without sacrificing hardness, and adds a small boost to corrosion resistance. |
| Cu銅 | 0.0–0.25% | A minor player in knife steel — a small lift to corrosion resistance, and often present only as a residual rather than a deliberate addition. |
| V釩 | 0.1–0.2% | Forms extremely hard vanadium carbides for superior edge retention, and refines the grain for a finer, tougher edge. |
成分資料取自zknives（K&S鋼材資料集）參考材料。這些範圍來自K&S鋼材成分資料集，該資料集源自zknives；製造商數據僅在頁面上使用時另行引用。
