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. 타케후 특수강, 일본
"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. 타케후 특수강, 일본
VG-MAX
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.
60–61
HRC
555759616365+
VG-MAX는 VG10의 업그레이드 버전으로 카이(순 나이프 제조사)에서 개발한 독자적인 스테인리스강입니다. 주방용 칼에 특화되어 설계되었으며 날카로움, 내구성 및 부식 저항성의 균형을 이룹니다.
Knives in VG-MAX
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KAI
슌 클래식 빵칼 220mm
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슌 클래식 규토(셰프나이프) 200mm(8인치)
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슌 클래식 산토쿠(다용도칼) 180mm
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슌 클래식 유틸리티 나이프 150mm
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슌 클래식 페티 90mm
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슌 프리미어 빵칼 230mm
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슌 프리미어 셰프 나이프 200mm(8인치)
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KAI
슌 프리미어 산토쿠(다용도칼) 180mm
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KAI
슌 프리미어 페티 160mm
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KAI
