Stainless steel improved in anti-microbial property and manufacturing thereof

摘要

Stainless steel is improved in anti-microbial property by the addition of Cu in amount of 0.4-5.0 wt.% and the precipitation of Cu-rich phase at the ratio of 0.2 vol.% or more. The Cu-rich phase is precipitated as minute particles uniformly dispersed in the matrix not only at the surface layer but also at the interior by such heat treatment as annealing or aging at 500-900 DEG C. Since the anti -microbial property is derived from the material itself, the stainless steel does not lose the excellent anti-microbial property even after polished or mechanically worked. Due to the anti-microbial property, the stainless steel is useful as material in various fields requiring sanitary environments, e.g. kitchen goods, electric home appliances, devices or tools at hospitals, parts or interiors for building and grips or poles for electric trains or busses.