【No.201】Importance of continuing to challenge yourself within a reasonable range (2) However, as we talked about many things, I learned that there are many difficulties that cannot be imagined from the outside. 【No.201】無理のない範囲で挑戦し続けることの重要性 (2) しかし色々とお話しをする中で、外部からは想像できない多くの困難があることを知りました。 Members-only content from this … Read More
【No.200】Importance of continuing to challenge yourself within a reasonable range (1) The other day, I had the opportunity to talk at length with the president of a company. 【No.200】無理のない範囲で挑戦し続けることの重要性 (1) 先日、ある経営者の方とじっくりお話をさせて頂く機会がありました。 Members-only content from this point forward. You can … Read More
【No.199】Maintenance of carbon steel knives (5) We have already begun to receive feedback from you, both in the comments section and via email, regarding the questions we asked in 【No.198】. Thank you very much for your prompt response. 【No.199】炭素鋼包丁のメンテナンス … Read More
【No.198】Maintenance of carbon steel knives (4) I believe that there are many products on the market that have a “maintenance kit” that provides tools to keep the product in optimal condition. In the knife industry, there are general maintenance products … Read More
【No.197】Maintenance of carbon steel knives (3) If you are familiar with handling carbon steel, you may be maintaining it in your own way. 【No.197】炭素鋼包丁のメンテナンス (3) 炭素鋼の扱いに慣れている方は、ご自身の方法でメンテナンスされているかもしれません。
【No.196】Maintenance of carbon steel knives (2) As a second suggestion, we introduced a commercially available abrasive for metal. Since we cannot tell him about something we know nothing about, we have introduced two items that we have used and that … Read More
【No.195】Maintenance of carbon steel knives (1) Since we started sharpening our own knives, we sell prototypes generated during the development stage in our gallery. We recently received an inquiry from a customer who purchased one of these knives, a carbon … Read More
【No.194】Development of stainless knives sharpened in-house (11) I feel that in the past, knife making was often dismissed as ‘a few dents on the surface of a knife are inevitable’. We will continue to challenge ourselves to see how far … Read More
【No.193】Development of stainless knives sharpened in-house (10) I asked Craftsman B about the current situation and he said he’s getting a little better at“grinding the blade in a way that it is gradually thinned to the tip” and“finishing both sides … Read More
【No.192】Development of stainless knives sharpened in-house (9) Second, Craftsman B enjoys sharpening more than anything else.According to him, “Even if I just continue sharpening knives every day, I never get tired of it. 【No.192】自社で研ぐステンレス系包丁の開発 (9) 二つ目は、職人Ｂが何より研ぎを楽しんでいるということです。本人曰く『包丁の研ぎだけを毎日続けていても、全く飽きない』のだそうです。