多種
German Steel 德國鋼
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.
56–58
HRC
555759616365+
德國鋼 1.4116 因其廣泛應用於廚刀與餐具而備受認可，得益於其特定的合金成分（包含鉻、鉬與釩），在抗腐蝕性、耐用度及研磨難易度之間取得了極佳的平衡。然而值得注意的是，相較於更高階的刀具鋼材，其碳含量相對較低，這使得它在某些廚刀應用場景中可能並非最理想的選擇。較低的碳含量限制了鋼材所能達到的最高硬度，進而影響刀刃的保持性。這意味著，雖然 1.4116 鋼製成的廚刀能夠磨出鋒利的刃口且不易生鏽，但與高碳鋼製成的刀具相比，可能需要更頻繁地進行研磨。
成分
German Steel 元素組成
比較對象
German Steel
—
14.0%
10.5%
7.0%
3.5%
0
C
0.5%
Cr
14.0%
V
0.1%
Mo
0.5%
Mn
1.0%
Si
0.5%
P
0.02%
S
0.01%
C — 碳
Cr — 鉻
V — 釩
Mo — 鉬
Mn — 錳
Si — 矽
P — 磷
S — 硫
硬度
56–58 HRC
555759616365+
Knives in German Steel
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