Stainless
Stainless Steel
"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. 알 수 없음
"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. 알 수 없음
몰리브덴 바나듐강 몰리브덴 바나듐강
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.
54–60
HRC
555759616365+
몰리브덴 바나듐강은 몰리브덴과 바나듐이 첨가된 강철을 지칭하는 일반 명칭입니다. 이 두 원소로 형성된 탄화물은 경도가 매우 높으면서도 입자 크기가 작아, 인성을 크게 희생하지 않고도 내마모성을 향상시키는 데 유리합니다. 몰리브덴 바나듐강은 주로 입문용 및 보급형 일본 칼에 각인되지만, 특정 화학 조성을 의미하기보다는 몰리브덴과 바나듐이 첨가되었음을 나타냅니다. 일반적으로 탄소 함량이 낮아 완전 스테인리스 특성을 보이며, 경도는 HRC 60 이하입니다.
Knives in 몰리브덴 바나듐강
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Sakai Takayuki
사카이 타카유키 톱니 빵칼 250mm PC 핸들
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KAI
카이 세키 마고로쿠 이마요 몰리브덴 바나듐강 츠치메 규토(셰프나이프) 210mm
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KAI
카이 세키 마고로쿠 이마요 몰리브덴 바나듐강 츠치메 페티 120mm
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Tojiro
토지로 젠 빵칼 240mm 일본식 핸들 F-1559
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Tojiro
토지로 몰리브덴 바나듐강 스텐레스 야나기바(사시미칼) 270mm F-1058
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Tojiro
토지로 몰리브덴 바나듐강 스텐레스 야나기바(사시미칼) 240mm F-1057
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Tojiro
토지로 몰리브덴 바나듐강 스테인리스 야나기바(사시미칼) 210mm F-1056
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Tojiro
토지로 톱날 빵칼 235mm F-737
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Tojiro
토지로 몰리브덴 바나듐강 데바(생선손질칼) 180mm F-1055
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Sakai Takayuki
사카이 타카유키 톱니 빵칼 250mm
Masamoto Sohonten
마사모토 소혼텐 VG 시리즈 스지히키 240mm
Masamoto Sohonten
