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. PM / 粉末鋼 粉末冶金（PM）
PM stands for powder metallurgy. Fine steel powder is consolidated under heat and pressure. This can produce a fine, even carbide structure, but performance still depends on the steel and its heat treatment. The PM label alone does not guarantee a harder, tougher or more chip-resistant knife. 日立特殊鋼，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. PM / 粉末鋼 粉末冶金（PM）
PM stands for powder metallurgy. Fine steel powder is consolidated under heat and pressure. This can produce a fine, even carbide structure, but performance still depends on the steel and its heat treatment. The PM label alone does not guarantee a harder, tougher or more chip-resistant knife. 日立特殊鋼，日本
ZDP-189 粉末高速工具鋼 ZDP-189
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.
63–66
HRC
555759616365+
ZDP-189鋼材是頂級粉末冶金不鏽鋼，以卓越的硬度和刃口保持性聞名。由日立金屬研發，含有高碳和高鉻成分，硬度可達67 HRC，是製刀界最硬的鋼材之一。這種非凡的硬度使ZDP-189能打磨出極細緻的刃口，並在長時間使用下維持鋒利度，刃口保持性遠超許多其他鋼材。然而，其高硬度也意味著打磨難度較高，若使用不當可能較易崩刃。ZDP-189的高鉻含量也賦予其一定程度的抗鏽性，但仍需注意刀身保養。憑藉其頂級品質，ZDP-189常用於高階及專業刀具，深受重視切割性能與耐用度的刀具愛好者和專業人士喜愛。
成分
ZDP-189 元素組成
比較對象
ZDP-189
—
20.0%
15.0%
10.0%
5.0%
0
C
3.0%
Cr
20.0%
V
0.1%
Mo
1.4%
W
0.6%
Mn
0.5%
Si
0.4%
C — 碳
Cr — 鉻
V — 釩
Mo — 鉬
W — 鎢
Mn — 錳
Si — 矽
硬度
63–66 HRC
555759616365+
ZDP-189 成分分析
ZDP-189 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 | 20.0% | Raises corrosion resistance; at roughly 13%+ free chromium the steel qualifies as stainless. Also improves hardenability and wear. |
| C碳 | 3.0% | 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 | 1.4% | Improves hardenability and toughness, boosts corrosion resistance, and helps the steel hold hardness under heat. |
| W鎢 | 0.6% | Forms hard carbides for wear resistance and edge stability, and keeps the steel hard even at elevated temperatures. |
| Mn錳 | 0.5% | Aids hardenability and strength and acts as a deoxidiser in smelting. Too much can reduce toughness. |
| Si矽 | 0.4% | Strengthens the steel matrix and acts as a deoxidiser, improving hardness and resistance to oxidation. |
| V釩 | 0.1% | Forms extremely hard vanadium carbides for superior edge retention, and refines the grain for a finer, tougher edge. |
成分資料來自zknives（K&S鋼材資料集）參考資料。這些範圍取自K&S鋼材成分資料集，該資料集源自zknives；僅在頁面實際引用製造商數據時，才會另行標註。
常見問題
ZDP-189鋼材用於廚刀的優缺點
研究顯示
ZDP-189是日立特殊鋼生產的粉末冶金不鏽鋼，含碳量約3%、含鉻量約20%，常規硬化至63–66 HRC——是量產廚刀鋼材中最硬的之一。其優點是卓越的刃口保持性、能打磨出極致鋒利的刃口，以及不鏽鋼等級的耐腐蝕性。缺點同樣有充分記載：研磨困難且耗時，極高的硬度使刃口在扭轉或側向受力時更容易產生微崩口，且刀具價格較高。市場共識將其定位為專業級鋼材，適合優先追求超長刃口壽命、不介意繁瑣保養的資深使用者。
Knives & Stones 岩刃社觀點
老實說：我自己不會想磨一把ZDP-189的刀——在磨石上的手感回饋實在很怪，加上3%碳和20%鉻，研磨起來又慢又費勁。所以我的原則是：除非你絕對需要市面上最頂級的刃口保持性，否則請考慮SG2/R2或SKD。兩者都能達到62–64 HRC，刃口保持性遠超VG-10，而且研磨和日常維護輕鬆得多。話雖如此，如果刃口壽命真的是你的首要考量，63–66 HRC的ZDP-189確實貨真價實，我們有兩個我認可的品牌在售：佑成和初心。我會推薦初心 隼 ZDP-189 鏡面 牛刀 240mm（440澳幣）——只是記得要為鑽石磨石留預算。
刀具分類 ZDP-189
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佑成
佑成 ZDP-189 Hairline 牛刀 270mm, Slim 黑檀木 Mosaic
佑成
佑成 ZDP-189 Hairline 切付牛刀 240mm, 黑檀木 Handle with Blonde/Marble Ferrule
佑成
佑成 ZDP-189 Hairline 切付牛刀 210mm, 黑檀木 Handle with Blonde/Marble Ferrule
佑成
佑成 ZDP-189 髮絲紋三德刀 195mm，黑檀木柄搭配淺色／大理石紋口金
初心
初心 隼 ZDP-189 鏡面 牛刀 240mm
售罄
初心
初心 隼 ZDP-189 鏡面 牛刀 210mm
售罄
初心
