日立特殊鋼，日本
白一／白紙一號 White #1 鋼
硬度
洛氏硬度(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，又稱白紙鋼一號，在高級日本刀材質中卓越的純度與性能脫穎而出。它是白鋼二號的進階版本，透過進一步精並提高碳含量而實現。這額外的碳使白鋼一號能達到略高的硬度（HRc），增強被磨削至極致鋒利刃口的能力。然而，碳含量的增加也帶來稍許脆性。儘管如此，白鋼一號仍深受專業廚師青睞，特別是專精傳統日本料理，優異的刃口保持力與易於重新研磨的特性。與藍鋼系列不同，白鋼一號不含鉻與鎢，專注於追求最高銳利度。此特點雖帶來無與倫比的鋒利感，但也意味著更易反應，需謹保養，使用後立即擦拭並擦乾，以防止生鏽。
成分
白一／白紙一號 元素組成
比較對象
白一／白紙一號
—
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+
