Collaboration with a new blacksmith (1) This is a little different from the direction of our recent postings, but there is a possibility that we may collaborate with a new blacksmith in the future. 新たな鍛冶屋さんとの協業 (1) 最近の投稿内容とは少し方向性が異なりますが、今後新たな鍛冶屋さんと協業させて頂く可能性が出てきました。 Members-only content from … Read More
会員サイト 公開 かねてから準備をしておりました会員サイトですが、先日登録の受付を開始させて頂きました。会員ページ内では、『うまくいかなかったこと』も含め、日々新たに取り組んでいる仕事内容を主に発信しています。 月額料金として３００円頂戴しておりますが、皆さまから頂く会費収入は『生産設備の拡充』や『職人の採用』など、新たなチャレンジのための原資とさせて頂きます。また、初月分については無料とさせて頂いておりますので、ご興味のある方は一度ご登録頂ければ幸いです。 Membership Program open to the public We have been preparing a Membership Program for some time and have recently begun accepting registrations.Within the members’ page, we mainly communicate new work that we are working on every … Read More
On the launch of the Membership Program (3) In addition to kitchen knives, we are also working on the development of leather sheaths and other products that “only we can make”. 会員サイトの立ち上げにあたり (3) また、包丁以外でも『自分達にしかできない製品づくり』を目指し、すでに革の鞘などの開発にも取り組んでいます。 Members-only content from this point forward. … Read More
On the launch of the Membership Program (2) I have come to realize that our company’s style of “outsourcing forging and sharpening to outside craftspeople, and then commercializing the sharpened products (handle installation, engraving, boxing, and shipping)” is not sufficient … Read More
On the launch of the Membership Program (1) Since the launch of Konosuke in May 2006, the environment surrounding our company and the knife industry has changed dramatically. 会員サイトの立ち上げにあたり (1) ２００６年５月に幸之祐を立ち上げて以来、これまで弊社と包丁業界を取り巻く環境は大きく変わりました。 Members-only content from this point forward. You can apply … Read More
Patent application for Pin-less saya (2) With the help of Sakai City advisors and a patent attorney, I decided to apply for a patent. However, after preparing and submitting the documents, we received a rejection notice, saying that the contents … Read More
Patent application for Pin-less saya (1) As we reported in a previous article, as we continued to manufacture conventional sayas, we gradually began to encounter many problems. I started to think of a structure that would prevent the knife from … Read More
KS-01 Development background (7) Unlike other production areas, most kitchen knives made in Sakai have traditionally had a polished finish. There is also a kurouchi finish, but (as far as we know) there are not many variations. KS-01 開発の背景 (7) … Read More
KS-01 Development background (6) Since the KS-01 was the first knife that we sharpened in-house, we wanted to focus not only on the shape and three-dimensional structure, but also on the appearance of the knife, so we went through a … Read More
KS-01 Development background (5) We try to sharpen these blades as three-dimensionally as possible and to avoid making dents as much as possible, but we’re not very experienced, so if we are not careful, we tend to reduce the blades … Read More