Wiki-HRC

The HRC of Japanese kitchen knives is a unit that represents hardness and is commonly used in the Japanese cutlery industry. HRC stands for "Rockwell Hardness Scale" and is a scale used to measure the hardness of cutlery.

The HRC of Japanese kitchen knives typically ranges from 57 to 62. This varies depending on the type of steel, forging technique, heat treatment method, and other factors used to make the knife blade. Generally, the higher the HRC value, the harder the blade, resulting in better sharpness, but it may also lead to lower strength.

The HRC value of Japanese kitchen knives is determined by measuring the hardness when pressure is applied to the blade tip. A dedicated Rockwell hardness tester is used for this measurement. The tester applies a specified load to the blade tip and measures the depth, which is used to calculate the HRC value.

Related websites
Japanese Knife Materials: 4 Key Characteristics Explained | KIREAJI