This is the second installment of "Everyone's Tool 2: A small kitchen knife that can be used every day". Last time , I visited the workshop and experienced the making of cutlery. This time, it's time for everyone to think about the shape.
The venue is GEA in Sagae City, next to Yamagata City.
We were able to rent a wonderful venue in a renovated warehouse. It was held in a corner of the cafe space attached to the store.
The venue is GEA in Sagae City, next to Yamagata City.
We were able to rent a wonderful venue in a renovated warehouse. It was held in a corner of the cafe space attached to the store.
This time, unlike the wooden vessel, it is the first cutlery. In terms of size, we make small kitchen knives called so-called petty knives. The theme of the second one is a kitchen knife that can be used every day.
This is the model production set for each member. In the case of wooden utensils, I draw a picture of the shape seen from the side and narrow down everyone's image to one image, but in the case of cutlery, I divide it into two stages, the "handle" and the "blade". increase. Since the pattern will be three-dimensional, I decided to make a model using a styrene board. The blade is made of thick grid paper.
This is the model production set for each member. In the case of wooden utensils, I draw a picture of the shape seen from the side and narrow down everyone's image to one image, but in the case of cutlery, I divide it into two stages, the "handle" and the "blade". increase. Since the pattern will be three-dimensional, I decided to make a model using a styrene board. The blade is made of thick grid paper.
A sample borrowed from Shimada Knife Shop, who is requesting production this time. Even knives that look the same at first glance, there are various points to consider when looking closely at the shape of the blade and the shape of the handle. Based on this sample and the kitchen knives you brought in that you use every day, we will think about the shape.
First of all, everyone will fill out a questionnaire. Daily meals and cooking, when using knives, points when choosing knives, the knives I imagined this time, etc. I think it's a scene of life that is too everyday and not conscious of it, but I wrote it while looking back and thinking about it.
Based on the questionnaire, everyone will make a presentation and share it. The participants this time are always diverse, ranging from students living alone to people living with their families.
I also brought a knife that I usually use. This is also various, such as those who use only one book, and those who use multiple books properly.
Depending on the food you usually cook, the ingredients, and your lifestyle, the points to focus on knives also differ. Sharing the viewpoints of various people, I slowly entered the profound world of kitchen knives. This time is one of the most fun times with everyone's tools.
After sharing, we all had a discussion. Share the image to be produced and summarize the points.
In the case of tableware, the focus is on "what to serve" and "what are the local foodstuffs and distinctive home meals?", but knives are cooking utensils. It was impressive that the emphasis was placed on functions and specifications rather than the vessel.
Basically, everyone seems to be based on the Santoku knife (Bunka knife). I think this applies to everyone other than the members of this project. The theme of this time, "a small kitchen knife that can be used every day", is an image of using it as a second kitchen knife.
Then you can see the role of the first santoku knife to cover the missing parts. With a Santoku knife, is it difficult to use when you usually cut what? There were strong opinions at the moment of use, such as the size of the blade and handle of the knife would be easy to hold, and the shape of the base of the blade would be nice to put your fingers on.
Among them, when peeling small and spherical vegetables such as taro and potatoes, a small knife is better than a santoku knife. From there, we deepened our discussion and arrived at the keyword “Imoni”. People outside the Tohoku region may not be familiar with this event, but it is a seasonal event in the Tohoku region, including Yamagata, where everyone gathers at riverbeds in the autumn to enjoy hot pot dishes made with taro and other ingredients.
We were able to share a much stronger image by adding the locality of "Yamagata", which all the members know about, from the specific ingredient of "potato". By the way, representative ingredients are taro, green onion, burdock root, meat, and konnyaku. When the ingredients come out, it becomes more specific.
Of course, since it is intended for hot pot dishes and simmered dishes, it can be used not only for imoni, but also for everyday use. In terms of outdoor activities, it can be used for camping and barbecue scenes.
In the case of tableware, the focus is on "what to serve" and "what are the local foodstuffs and distinctive home meals?", but knives are cooking utensils. It was impressive that the emphasis was placed on functions and specifications rather than the vessel.
Basically, everyone seems to be based on the Santoku knife (Bunka knife). I think this applies to everyone other than the members of this project. The theme of this time, "a small kitchen knife that can be used every day", is an image of using it as a second kitchen knife.
Then you can see the role of the first santoku knife to cover the missing parts. With a Santoku knife, is it difficult to use when you usually cut what? There were strong opinions at the moment of use, such as the size of the blade and handle of the knife would be easy to hold, and the shape of the base of the blade would be nice to put your fingers on.
Among them, when peeling small and spherical vegetables such as taro and potatoes, a small knife is better than a santoku knife. From there, we deepened our discussion and arrived at the keyword “Imoni”. People outside the Tohoku region may not be familiar with this event, but it is a seasonal event in the Tohoku region, including Yamagata, where everyone gathers at riverbeds in the autumn to enjoy hot pot dishes made with taro and other ingredients.
We were able to share a much stronger image by adding the locality of "Yamagata", which all the members know about, from the specific ingredient of "potato". By the way, representative ingredients are taro, green onion, burdock root, meat, and konnyaku. When the ingredients come out, it becomes more specific.
Of course, since it is intended for hot pot dishes and simmered dishes, it can be used not only for imoni, but also for everyday use. In terms of outdoor activities, it can be used for camping and barbecue scenes.
Once we shared the concept and the scene we were aiming for, we asked everyone to actually draw a picture of the shape of the blade. Since there are many members from Tohoku University of Art and Technology, everyone seems to be very familiar with it. It feels like a professional team and is very reliable.
With a serious expression, I was asked to draw an image.
After finishing the production concentration time, everyone's designs and models are gathered on the table. When you can see the shape, it gets even more exciting!
Based on this concrete image of the shape, we will proceed with further discussion from here.
The balance when you actually hold it, the shape of the blade, and the ease of holding the handle. While imagining what to cut and how to use it, I find out a shape.
I would like to thank everyone at Tohoku University of Art and Design who participated in the model making and finishing this time. The quality of the model has reached a level that can only be achieved by the members of this project. I would like to take this opportunity to thank you again.
It's still in the model stage, but the one on the far right of the three is the final specification. I think it's hard to understand, but it's also very comfortable to hold. I think it has become a knife that has never been seen before.
This is a collection of kitchen knives that you usually use. It's interesting to see the different sizes and shapes. Now that lifestyles and family types are diversifying and things are overflowing, I feel that we are individualizing rather than homogenizing. Under such circumstances, for "Everyone's Tools", we aim to create a basic item that everyone can use while forming teams with various participants and narrowing down the theme.
After the event was over, I immediately sent this model to Mr. Shimada of Shimada Hamono Seisakusho and asked him to make one. The completion announcement is scheduled for the final time, December 19th.
Mr. Shimada said with an excited smile and happy words, "It's different from what we think, it's new and very interesting. It's very Yamagata-like."
Finished products will continue to be sold in the future. After completion, it will be released on Pint! webshop . The first production will have a small quantity, so if you are interested, please fill in the title "Everyone's Tool 2 Small Knife Completion Request" from here in advance. We will notify you as soon as the product is up. The reservation is not confirmed, so please feel free to contact us.
Mr. Shimada said with an excited smile and happy words, "It's different from what we think, it's new and very interesting. It's very Yamagata-like."
Finished products will continue to be sold in the future. After completion, it will be released on Pint! webshop . The first production will have a small quantity, so if you are interested, please fill in the title "Everyone's Tool 2 Small Knife Completion Request" from here in advance. We will notify you as soon as the product is up. The reservation is not confirmed, so please feel free to contact us.