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. 日本愛知
"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. 日本愛知
ZA-18 ZA-18 不鏽鋼
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.
60–62
HRC
555759616365+
ZA-18 鋼材是由愛知製鋼開發的高級日式不鏽鋼刀用鋼，專為高端廚刀打造。憑藉其細緻的晶粒結構，ZA-18 展現出卓越的鋒利度、優異的保銳度，以及相較於 VG-10 更好的韌性。
ZA-18 含有高碳含量以確保硬度（通常為 60–62 HRC），並添加了鉻、鉬和釩，從而提供出色的耐蝕性、耐磨性和刃口穩定性。這使其成為嚴苛的專業廚房和嚴謹的家庭廚師的理想選擇。
ZA-18 鋼材在日式主廚刀中廣受歡迎，它完美平衡了耐用性、持久的鋒利度和便捷的保養，是追求可靠、高性能廚刀人士的首選。
ZA-18 含有高碳含量以確保硬度（通常為 60–62 HRC），並添加了鉻、鉬和釩，從而提供出色的耐蝕性、耐磨性和刃口穩定性。這使其成為嚴苛的專業廚房和嚴謹的家庭廚師的理想選擇。
ZA-18 鋼材在日式主廚刀中廣受歡迎，它完美平衡了耐用性、持久的鋒利度和便捷的保養，是追求可靠、高性能廚刀人士的首選。
ZA-18 成分分析
ZA-18 含有什麼？
每種元素對刀鋼性能的貢獻。
| 元素 | 含量 | 對刀的作用 |
|---|---|---|
| Cr鉻 | 17.0–18.0% | Raises corrosion resistance; at roughly 13%+ free chromium the steel qualifies as stainless. Also improves hardenability and wear. |
| Co鈷 | 1.8% | Allows higher hardening temperatures for more hardness and wear resistance, and strengthens the steel matrix. |
| Mo鎢 | 1.0–1.5% | Improves hardenability and toughness, boosts corrosion resistance, and helps the steel hold hardness under heat. |
| C碳 | 0.95–1.2% | The primary hardening element. More carbon means a harder edge that holds longer — but past a point it trades away toughness and rust resistance. |
| Si矽 | ≤ 1.0% | Strengthens the steel matrix and acts as a deoxidiser, improving hardness and resistance to oxidation. |
| Mn錳 | ≤ 1.0% | Aids hardenability and strength and acts as a deoxidiser in smelting. Too much can reduce toughness. |
| V釩 | 0.1–0.25% | Forms extremely hard vanadium carbides for superior edge retention, and refines the grain for a finer, tougher edge. |
| P磷 | ≤ 0.04% | An impurity from smelting. Even small amounts promote brittleness, so steelmakers keep it as low as possible. |
| S硫 | ≤ 0.03% | An impurity that reduces toughness and promotes brittleness; only ever added deliberately in free-machining steels. |
成分取自 zknives（K&S 鋼材資料集）參考資料。這些數值來自 K&S 鋼材成分資料集，該資料集源自 zknives；只有頁面上實際採用製造商數據時，才會另行註明出處。
ZA-18 採購指南
你該買 ZA-18 嗎？
優點
- 「愛知對Bohler-Uddeholm N690鋼材的仿製版本。」— 引自 zknives
