Awareness of leather sheath and major change of heart (2) Behind the worldwide boom of Japanese knives, we have been suffering for a long time. 革サヤの認知度と心境の大きな変化 (2) 世界規模での日本製包丁のブームの裏で、僕達はずっと苦しんでいました。 Members-only content from this point forward. You can apply for membership here. … Read More
Awareness of leather sheath and major change of heart (1) We started making leather sheath a few months ago, and thanks to your support, more and more people are gradually choosing them.When we first started making them, few people showed … Read More
Background for determining the details of the gap between machi and handle(2) Related to yesterday’s article, there was a time when we shipped knives with “no machi gaps” for a while.This is just a backstory, but please bear with me. … Read More
Background for determining the details of the gap between machi and handle(1) I would like to respond to a question submitted by a member today.When I launched Konosuke in 2006, I referred to various knives from other companies and paid … Read More
We look forward to hearing from you It has been three months since we launched our membership program and began posting articles here.We felt that we needed to “actively listen to everyone’s opinions” in order to create a system that … Read More
In-house sharpened knives Vol.2 (4) For finishing, we decided to proceed in the manner that produced Sample B in the previous article. Next, we will discuss “how to preserve the specular surface area” in Hira. 自社で研いだ包丁 第二弾 (4) 仕上げの方法は、前回記事のサンプルＢを生み出した方法で進めることに決定しました。 続いて、平 … Read More
In-house sharpened knives Vol.2 (3) As for the finishing of new knives, we will examine “how to leave a mirror surface area” on the hira (flat) part later, but here we will first focus on the “jizakai” (boundary line between … Read More
In-house sharpened knives Vol.2 (2) There are so many knives with various finishes around the world, so we try to make knives that are not only sharp and easy to use, but also have a “cool look and impact” to … Read More
In-house sharpened knives Vol.2 (1) Although we just recently released the KS-01, we are already working on samples for the next series that can be manufactured in a more timely manner. 自社で研いだ包丁 第二弾 (1) 先日、KS-01をリリースしたばかりではありますが、よりタイムリーに製造できる次のシリーズのサンプルの製作に早くも取りかかっています。 Members-only content from this point … Read More
Changes in blacksmiths in each region (6) By the way, recently I have been thinking about mass production and mass consumption. I wondered what was beyond “just making a lot of knives and selling a lot of knives. 各地の職人さんの変化 (6) … Read More