【No.367】What is essential for creating something new (3) In this regard, around 2024, when I was struggling to find a sense of purpose for my future, a close friend from university told me,“Increasing sales leads to more people finding happiness … Read More
【No.366】What is essential for creating something new (2) Sorry for the digression, but I’d like to continue with the topic from “Three Essential Factors to Consider When Evaluating New Products” (No. 363). ① “We pledge to contribute to the improvement … Read More
【No.365】Development of Semi-Stainless Steel Knives (18) However, in knives that have undergone a manual forging process, the steel zone is almost never as neatly defined as shown in the figure. (If that is the case, it is highly likely that … Read More
【No.364】Development of Semi-Stainless Steel Knives (17) I’d like to discuss the differences in the sharpening methods (during manufacturing) between forged knives like the BY and mono-steel knives like the GH, which I touched on briefly in 【No.360】 and 【No.361】. 【No.364】(セミステンレス系包丁の開発 … Read More
Information for Members (Additional Information 2)（会員の皆さまへのご案内 (補足情報２)） The following content is for members only. (Articles that are more than one year old are not visible even to members) 【Member Registration】 ここから先は 会員様限定です。 （一年を経過した記事は、会員様にも非公開です） 【会員登録】
【No.363】What is essential for creating something new (1) Now, let me continue answering the questions you asked earlier. 【No.363】新たなものを生み出すのに欠かせないもの (1) それでは、以前頂いたご質問への回答を続けます。 The following content is for members only. (Articles that are more than one year old are not visible … Read More
Information for Members (Additional Information)（会員の皆さまへのご案内 (補足情報)） The following content is for members only. (Articles that are more than one year old are not visible even to members) 【Member Registration】 ここから先は 会員様限定です。 （一年を経過した記事は、会員様にも非公開です） 【会員登録】
Information for Members (会員の皆さまへのご案内) The following content is for members only. (Articles that are more than one year old are not visible even to members) 【Member Registration】 ここから先は 会員様限定です。 （一年を経過した記事は、会員様にも非公開です） 【会員登録】
【No.362】Development of Semi-Stainless Steel Knives (16) This knife is thicker than the BY and HD2 models, and we designed it to be a workhorse capable of withstanding the rigors of daily use. 【No.362】(セミステンレス系包丁の開発 (16)) この包丁はＢＹやＨＤ２よりも分厚く、日々の過酷な使用環境にも耐えられる仕様 (Workhorse) を目指しました。 The following … Read More
【No.361】Development of Semi-Stainless Steel Knives (15) In some cases, we may be forced to compromise on the thickness or shape of the knife itself in order to adjust the appearance of the steel (in a hand-forged knife), but the true … Read More