【No.367】Reflections on Questions Concerning Konosuke (28) 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 through our … Read More
【No.366】Reflections on Questions Concerning Konosuke (27) 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 and development … 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)） Members-only content from this point forward. You can apply for membership here. Click here to log in. ここから先は 会員様限定の記事です。 会員登録はこちら。
【No.363】Reflections on Questions Concerning Konosuke (26) Now, let me continue answering the questions you asked earlier. 【No.363】幸之祐に関するご質問についての考察 (26) それでは、以前頂いたご質問への回答を続けます。 Members-only content from this point forward. You can apply for membership here. Click here to log in. ここから先は 会員様限定の記事です。 会員登録はこちら。 … Read More
Information for Members (Additional Information)（会員の皆さまへのご案内 (補足情報)） Members-only content from this point forward. You can apply for membership here. Click here to log in. ここから先は 会員様限定の記事です。 会員登録はこちら。
Information for Members (会員の皆さまへのご案内) Members-only content from this point forward. You can apply for membership here. Click here to log in. ここから先は 会員様限定の記事です。 会員登録はこちら。
【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。 Members-only content from … 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