【No.216】Why do you buy our products? (4) In the course of reading books on management and manufacturing, I discovered something that had been completely lacking in manufacturing at Konosuke up to that point. 【No.216】なぜ皆さんは自社の製品を買って下さるのか (4) そんな中、経営やモノづくりに関する本を読む中で、これまでの幸之祐のモノづくりに全く足りていなかったことが判明しました。 Members-only content from … Read More
【No.215】Why do you buy our products? (3) This has increased the need to create new products with ‘limited in-house human and material resources. 【No.215】なぜ皆さんは自社の製品を買って下さるのか (3) そのため、『自社内の限られた人的・物的資源』で新製品を作る必要性が高まってきました。 Members-only content from this point forward. You can apply for membership here. Click … Read More
【No.214】Why do you buy our products? (2) So we also worked to discover young craftspeople who were not yet so busy. 【No.214】なぜ皆さんは自社の製品を買って下さるのか (2) そこで僕達は、まだそれほど忙しくない若手の職人さんを発掘することにも取り組みました。 Members-only content from this point forward. You can apply for membership here. Click here to … Read More
【No.213】Why do you buy our products? (1) Since the launch of Konosuke in 2006, we have lined up our own products based solely on the criterion of ‘whether or not I really think they are good. 【No.213】なぜ皆さんは自社の製品を買って下さるのか (1) 2006年に幸之祐を立ち上げてからこれまで、『自分が本当にいいと思うかどうか』という基準だけで、自社製品をラインナップしてきました。 … Read More
【No.212】Development of stainless knives sharpened in-house (20) For Craftsman B, it is simply an opportunity for further confidence. 【No.212】自社で研ぐステンレス系包丁の開発 (20) 職人Ｂにとってはシンプルに、さらなる自信を持つきっかけになります。 Members-only content from this point forward. You can apply for membership here. Click here to log in. … Read More
【No.211】Development of stainless knives sharpened in-house (19) The real cause is still unknown, but regardless of the content, the ‘moment when a junior’s skill may have surpassed that of a senior in a part of the process’ can be a … Read More
【No.210】Development of stainless knives sharpened in-house (18) Looking at this fact alone, it appears as if ‘junior craftsman B has cleared up the problem that senior craftsman A had.Why did this happen? 【No.210】自社で研ぐステンレス系包丁の開発 (18) この事実だけを見ると『先輩職人Ａが抱えていた問題を、後輩職人Ｂがクリアしてしまった』ようにも見えます。なぜそのようなことが起きたのか。 Members-only content from this … Read More
【No.209】Development of stainless knives sharpened in-house (17) Craftsman A says that when he is sharpening, he feels that it ‘bends (deflects) more easily than before. 【No.209】自社で研ぐステンレス系包丁の開発 (17) 職人Ａが言うには、研いでいる時の感覚として『以前よりも曲がりやすい（たわみやすい）』ということです。 Members-only content from this point forward. You can apply for membership … Read More
【No.208】Development of stainless knives sharpened in-house (16) We would like to continue with the progress of another stainless steel knife, which we introduced briefly in 【No.187】. 【No.208】自社で研ぐステンレス系包丁の開発 (16) 続きまして【No.187】で少しだけご紹介させて頂いた、もう一点のステンレス系包丁の進捗をお伝えします。 Members-only content from this point forward. You can apply for … Read More
【No.207】Development of stainless knives sharpened in-house (15) The situation might have been different if there had been “a high level of sharpening skill like the craftsmen of HD2, which looks simple but attracts customers. 【No.207】自社で研ぐステンレス系包丁の開発 (15) 『見た目はシンプルでもお客さんを惹きつける、ＨＤ２の職人さんのような高いレベルの研ぎの技術』があれば状況は違っていたかも知れません。 Members-only content … Read More