Author: kosuke

【No.258】How to Select Steel Materials When Developing New Products (6) Many blacksmiths judge the temperature range of a heated knife by its color.     【No.258】新製品を作る際の鋼材の選び方 (6) 鍛冶職人さんの中には、熱した包丁の温度帯を色で判断している方も多いと思います。 Members-only content from this point forward. You can apply for membership here. … Read More

【No.257】How to Select Steel Materials When Developing New Products (5) First is the equipment issue. Even when referring to steel for knives, the required heat treatment temperatures for each process differ entirely depending on the specific type of steel used. … Read More

【No.256】How to Select Steel Materials When Developing New Products (4) Sorry for the lengthy introduction, but I’d like to share my thoughts on the new steel materials you suggested, such as Magnacut.     【No.256】新製品を作る際の鋼材の選び方 (4) すみません、前置きがかなり長くなってしまいましたが、提案頂いた『Magnacut』などの新しい鋼材について、僕の考えをお伝えします。 Members-only content from … Read More

【No.255】How to Select Steel Materials When Developing New Products (3) From the very beginning, I made it a condition that when adding new items to the lineup, there should be absolutely no cause for concern whatsoever in every respect.   … Read More

【No.254】How to Select Steel Materials When Developing New Products (2) At that time in Sakai, knife manufacturing primarily focused on single bevel knives like yanagiba and deba. Regarding steel materials, I recall Hitachi Metals’ “White #3” was commonly used, along … Read More

【No.253】How to Select Steel Materials When Developing New Products (1) Finally, regarding the question posed in【No.244】 about “How to select steel materials when developing new products,” I’d like to share my thoughts.     【No.253】新製品を作る際の鋼材の選び方 (1) 最後に【No.244】でご質問頂いた、『新製品を作る際の鋼材の選び方』について、僕の考えを共有したいと思います。 Members-only content from … Read More

【No.252】Development of Semi-Stainless Steel Knives (9) As explained in articles starting with【No.249】, techniques that work well with carbon steel may prove completely unfeasible when applied to different types of steel.     【No.252】セミステンレス系包丁の開発 (9) 【No.249】以降の記事でもお答えした通り、炭素鋼でうまくいったテクニックでも、鋼材が変われば全く実現できないということが十分に起こり得ます。 Members-only content from this point … Read More

【No.251】Development of Semi-Stainless Steel Knives (8) While there are some differences from what we’ve done before, Craftsman A says, “There’s nothing we can’t make into a product,” so we will continue moving forward toward mass production.     【No.251】セミステンレス系包丁の開発 (8) … Read More

【No.250】Development of Semi-Stainless Steel Knives (7) Compared to carbon steel, which wears down quickly because a large surface area tends to contact the circular whetstone simultaneously, this semi-stainless steel wears down slowly and tends to have a smaller contact area … Read More