日立特殊鋼，日本
白一／白紙一號 White #1 鋼
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.
62–65
HRC
555759616365+
白鋼一號，也稱為白紙一號，在高端日本刀具材料領域以其卓越純度與性能脫穎而出。它是在白鋼二號基礎上進一步精煉並提高碳含量的進階版本。額外的碳含量讓白一擁有比前代更高的硬度（HRc），提升了其可研磨至極細刃口的能力。然而，碳含量的增加也讓鋼材變得稍微更脆。儘管如此，白一因其優異的持刃性與易於重磨的特性，深受專業廚師，特別是專精日本料理的廚師喜愛。與青鋼系列不同，白一不含鉻與鎢，專注於追求極致鋒利。這種特性雖帶來無與倫比的鋒利度，也讓其更易氧化，需細心保養，包括使用後立即擦拭與乾燥以防生鏽。
Composition
白一／白紙一號 Element Composition
Compare with
白一／白紙一號
—
1.25%
0.9%
0.6%
0.3%
0
C
1.25%
Mn
0.2%
Si
0.1%
P
0.025%
S
0.004%
C — Carbon
Mn — Manganese
Si — Silicon
P — Phosphorus
S — Sulfur
Hardness
62–65 HRC
555759616365+
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