碳鋼
碳鋼
Carbon steel is reactive — it will rust quickly if not properly cared for. Always wash immediately after use, dry thoroughly, and apply a thin coat of food-safe oil (camellia, mineral) before storage. Over time it develops a patina that offers some natural protection and, for many users, becomes part of the knife's character. Rewarding to use, but not recommended if you want a "wash and forget" knife. 日立特殊鋼，日本
Carbon steel is reactive — it will rust quickly if not properly cared for. Always wash immediately after use, dry thoroughly, and apply a thin coat of food-safe oil (camellia, mineral) before storage. Over time it develops a patina that offers some natural protection and, for many users, becomes part of the knife's character. Rewarding to use, but not recommended if you want a "wash and forget" knife. 日立特殊鋼，日本
白鋼一號 / 白鋼一號 White #1 鋼
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.
62–65
HRC
555759616365+
白鋼一號（Shirogami #1）在高階日本刀具材料領域中，以其卓越的純度和性能脫穎而出。它是白鋼二號的進階版本，透過進一步的精煉和更高的碳含量實現。額外的碳含量使白鋼一號能達到比前代略高的硬度（HRc），增強了其研磨至極致鋒利邊緣的能力。然而，碳含量的增加也為鋼材帶來了一點脆性。儘管如此，白鋼一號仍深受專業廚師的喜愛，尤其是專精於傳統日本料理的廚師，因為它具有出色的鋒利保持度和易於重新研磨的特性。與藍鋼系列不同，白鋼一號不含鉻和鎢，專注於追求最高可能的鋒利度。這一特性雖然提供了無與倫比的鋒利度，但也意味著它更具反應性，需要細心的保養，包括使用後立即擦拭並擦乾，以防止鏽蝕。
成分
白鋼一號 / 白鋼一號 元素組成
比較對象
白鋼一號 / 白鋼一號
—
1.3%
1.0%
0.7%
0.3%
0
C
1.3%
Mn
0.25%
Si
0.15%
P
0.025%
S
0.004%
C — 碳
Mn — 錳
Si — 矽
P — 磷
S — 硫
硬度
62–65 HRC
555759616365+
白鋼一號 / 白鋼一號 成分分析
白鋼一號 / 白鋼一號 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 |
|---|---|---|
| C碳 | 1.25–1.35% | The primary hardening element. More carbon means a harder edge that holds longer — but past a point it trades away toughness and rust resistance. |
| Mn錳 | 0.2–0.3% | Aids hardenability and strength and acts as a deoxidiser in smelting. Too much can reduce toughness. |
| Si矽 | 0.1–0.2% | Strengthens the steel matrix and acts as a deoxidiser, improving hardness and resistance to oxidation. |
| P磷 | 0.025% | An impurity from smelting. Even small amounts promote brittleness, so steelmakers keep it as low as possible. |
| S硫 | 0.004% | An impurity that reduces toughness and promotes brittleness; only ever added deliberately in free-machining steels. |
成分資料來自 zknives（K&S 鋼材資料庫）參考文獻。這些數值範圍取自 K&S 鋼材成分資料庫，其來源為 zknives；僅當製造商數據實際用於頁面時，才會另行標註來源。
刀具分類 白鋼一號 / 白鋼一號
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