【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
【No.206】Development of stainless knives sharpened in-house (14) One thing is that they take special steps to achieve high quality in the manufacturing process before we sharpen.Another point is that we are still inexperienced, so sharpening inevitably takes time. 【No.206】自社で研ぐステンレス系包丁の開発 … Read More
【No.205】Development of stainless knives sharpened in-house (13) The production of this powdered steel Gyuto was realized because a certain craftsman was sympathetic to our style. 【No.205】自社で研ぐステンレス系包丁の開発 (13) そもそもこの粉末鋼の牛刀の製造は、とある職人さんが弊社のスタイルに共感を頂いて下さったことから実現したものです。 Members-only content from this point forward. You can apply for membership … Read More
【No.204】Development of stainless knives sharpened in-house (12) We have finally completed the powdered steel Gyuto that we have been reporting on the development status of in【No.184】 – 【No.186】. 【No.204】自社で研ぐステンレス系包丁の開発 (12) 【No.184】～【No.186】にて開発状況をお伝えしていた、粉末鋼の牛刀がついに完成しました。 Members-only content from this point forward. You can … Read More