【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
【No.249】Development of Semi-Stainless Steel Knives (6) However, once my brain recognized it as heavy, I also felt the impression that it was a ‘solid knife’. 【No.249】セミステンレス系包丁の開発 (6) しかし、一度重たいものだと脳が認識すると『しっかりした包丁だ』とも感じます。 Members-only content from this point forward. You can apply for … Read More
【No.248】Development of Semi-Stainless Steel Knives (5) Now then, since this is a brand-new series we’re launching, there’s no point in making something just like what we’ve done before. 【No.248】セミステンレス系包丁の開発 (5) ところで、せっかく新たに立ち上げるシリーズですので、これまでと同じようなものを作っても仕方ありません。 Members-only content from this point forward. You … Read More
【No.247】Development of Semi-Stainless Steel Knives (4) However, nowadays, I don’t think you see this style of knife much elsewhere. 【No.247】セミステンレス系包丁の開発 (4) しかし今では、このスタイルの包丁は他ではあまり見かけなくなったように思います。 Members-only content from this point forward. You can apply for membership here. Click here to log … Read More
【No.246】Development of Semi-Stainless Steel Knives (3) When I consulted with Craftsman A (who was the first to begin sharpening within the company), we immediately agreed on selecting this steel material. 【No.246】セミステンレス系包丁の開発 (3) （社内で最初に研ぎを始めた）職人Ａと相談した時には、この鋼材を選ぶということで、２人の意見がすぐに一致しました。 Members-only content from this point … Read More