It was the first time everyone's tool was held outside of Tokyo.
This time in Yamagata City, Yamagata Prefecture, the theme is cutlery.
( Click here for project outline)
The flow is a little different from lacquerware and woodware, and it consists of three parts.
The first time we learned about materials and techniques, the second time we had a planning meeting, and the third time we had a completion ceremony.
This is the first report I finished last weekend.
The venue this time is the factory and shop of Mr. Shimada, the craftsman who requested the production, "Shimada Cutlery Factory".
It is located about 10 minutes by car from Yamagata Station.
First, Mr. Shimada, a craftsman, talks about cutting blades in the store space next to the factory.
While using materials and actual samples, we were taught the history of Yamagata cutlery and knowledge of cutlery and cutlery.
People who cook don't have the opportunity to learn deeply about knives, even if they use knives every day.
The world of cutlery was a very deep and interesting world.
Steel, iron, and stainless steel, each of which is classified according to the purity and carbon content of the material.
Also, even if the knives look the same, the knives that are forged one by one by a craftsman are very different from the knives that are mass-produced.
Of course, the production volume and speed are different, but even the strength of the blade is different due to the difference in the manufacturing method.
Of course, if the blade is strong, you can use it for a long time if you use it while maintaining it.
Of course, there is nothing wrong with mass-produced products, but even if they have the same shape, they are different.
This seems to be common to all craftsmanship, the more I talk to various craftsmen and listen to it.
This photo shows the "until a kitchen knife is made" according to the manufacturing method of forged knives.
With this alone, you can imagine how a kitchen knife is completed while being hammered and forged.
Next, we will move to the factory behind the store and show you the actual work.
Standing in front of the furnace with a tenugui wrapped around his head, Mr. Shimada's usual gentle expression changes completely.
Heat it in a furnace, forge weld it to attach steel to the base metal, make the shape of the tip of the knife, and forge it. (He divided it into several products and processes and showed them.)
Heating the steel and hitting it with a hammer releases the impurities in the material to the outside, which leads to further refinement of the base material.
This makes the knife stronger.
Hammering the metal is not only to shape it, but as the name suggests, it serves the purpose of "forging".
From here to the next step.
Gradually, it came closer to the shape of a familiar kitchen knife.
Since the actual production of the product requires various processes to be carried out in parallel, it is not possible to see the entire process at once, but I was able to take a close look at the general flow.
The opportunity to see blacksmithing work so close was a rare opportunity, and the organizers were very excited.
Sharpening class from here.
Sharpening methods vary depending on the type of whetstone, sharpening point, and type of knife (home-use blades are almost the same for double-edged blades).
The photo at the bottom shows a participant who had purchased a knife from Shimada Cutlery before and has been using it, sharpening it.
I was told the point, but this is already the only way to remember it with the body by stacking the number of times and time.
When this knife is completed, I will also make my sharpening debut.
As I wrote earlier, there are two types of knives: forged knives and so-called mass-produced punching knives.
In addition to the classification, there are various types such as Japanese knives, Western knives, blade materials, handles, and blade shapes.
I used to use Mr. Shimada's knives after I bought them, but there was a reason for the difference in sharpness I felt.
The more you know, the more interesting the world of cutlery.
There are more than I can write, so I will introduce what I can tell you with some photos.
It seems that the center of gravity of the blade is located at the second finger of the base of the knife.
The center of gravity is positioned so that it is easy to use with force, and the load on the hand is not unreasonable.
It seems to be one of the unique features of forged knives that cannot be achieved with mass-produced products.
This is the wood for the handle.
This time, Mr. Shimada will also make the pattern part.
This is also something that can only be done with Mr. Shimada, who can handle all the processes. It seems that there are many blade craftsmen who do not make the handle.
The picture is magnolia tree, but I will also use red pagoda this time. You can choose from 2 types.
As the tatara festival was going to be held the next week, he gave me an old bellows. (A bellows is a blower to increase firepower.)
A precious thing that you can't usually see and touch. We made a fire and actually used the bellows.
I will omit the explanation because it will be long, but the participants were glued to the simple yet efficient, lean and wonderful structure.
It's hard to see the actual workshop, but thanks to Mr. Shimada's cooperation, I was able to learn a lot.
The next second will be held in November.
This time, I learned about the features of forged knives that are different from mass-produced knives.
Based on this, I think about the theme of this time, "a small kitchen knife that can be used every day."
What kind of dining table and meal scene will you use the kitchen knife for?
At the same time, we are also holding a tool for everyone in Matsumoto, Nagano Prefecture, but we may be able to see the dining table in Yamagata, which is different from Nagano.
Together with the participants, we plan products while imagining our daily lives.
Please look forward to the next report.
Middle ground