"Everyone's Tool 2: A small kitchen knife that can be used every day", the final and third episodes have ended successfully.
Click here for past reports. 1st time: Learn about materials and techniques , 2nd time: Think about shapes
I'll give you a quick review. The theme of this time is "a small kitchen knife that can be used every day", which is supposed to be used as a second kitchen knife. In the second installment of the previous installment, when I thought about specific scenes and cooking methods, the keyword "Imoni" came up. Using a model, everyone examined the shape specifically, and thought of a shape that would be easy to carry and use in the outdoor scene. I handed over the completed model to Shimada Hamono Seisakusho, the craftsman in charge of making it, and asked them to make it for the past month. The product has finally been completed, and today is the long-awaited unveiling party.
Click here for past reports. 1st time: Learn about materials and techniques , 2nd time: Think about shapes
I'll give you a quick review. The theme of this time is "a small kitchen knife that can be used every day", which is supposed to be used as a second kitchen knife. In the second installment of the previous installment, when I thought about specific scenes and cooking methods, the keyword "Imoni" came up. Using a model, everyone examined the shape specifically, and thought of a shape that would be easy to carry and use in the outdoor scene. I handed over the completed model to Shimada Hamono Seisakusho, the craftsman in charge of making it, and asked them to make it for the past month. The product has finally been completed, and today is the long-awaited unveiling party.
The venue is COLON CORPO in Tendo City, next to Yamagata City. It's a place with such a wonderful concept and space that I could write an article just to introduce COLON CORPO, but I'll leave that for another occasion. I was able to borrow a place through the relationship of Tohoku University of the Arts.
There are a lot of good photos, so let me introduce you to the photo center. First of all, knives lined up in a row. One for the members and one for Pint! inventory.
It is made one by one. The angle between the tip and the base of the blade is slightly different, as is the bruise of the blade. This time, Mr. Shimada specially made the wooden handle himself, so there are individual differences in the wood and the pattern is different one by one.
Mr. Shimada was also invited to this unveiling party, but unfortunately it was not possible due to the busy production season at the end of the year. At the time of delivery the day before, I delivered a message in the video letter I received when I went to Mr. Shimada's workshop.
“When I received the model, I was honestly surprised and confused because it was something I had never seen before.
When he received the product, he told me that although it was a challenge of a new manufacturing method, this method was the original work of a blacksmith, and that it was a rewarding and enjoyable job.
“When I received the model, I was honestly surprised and confused because it was something I had never seen before.
When he received the product, he told me that although it was a challenge of a new manufacturing method, this method was the original work of a blacksmith, and that it was a rewarding and enjoyable job.
After finishing the message report from Mr. Shimada, at the delivery party for the members. It's time to select your own knife from the line-up in front of you! Very excited as always.
The look and feel in your hand. As was the case with the wooden plate held in the past, it seems that it is important to get used to it. While holding, touching and moving, the one that fits your hand was chosen.
Here's a quick introduction to the product. For more information, please see the separate product page from the link at the end of the article.
・The size is called a so-called petty knife. It's a smaller knife.
・The blade material is stainless steel and steel double-edged. The handle is made of enju wood. The tack material is brass. Every part seems to have a taste while it is used.
・The size is called a so-called petty knife. It's a smaller knife.
・The blade material is stainless steel and steel double-edged. The handle is made of enju wood. The tack material is brass. Every part seems to have a taste while it is used.
・The marks of the blade leave traces of the craftsmen's handiwork. This creates an uneven surface on the blade, which somewhat prevents sticking, for example when cutting cucumbers.
- The base of the blade is also designed so that you can put your finger on it when peeling.
・The best feature is the shape of the cutting edge. Rounded. A kitchen knife that is not scary even when everyone gathers and uses it for imoni and outdoor scenes. The tip is not sharp, so there is a sense of security.
- The base of the blade is also designed so that you can put your finger on it when peeling.
・The best feature is the shape of the cutting edge. Rounded. A kitchen knife that is not scary even when everyone gathers and uses it for imoni and outdoor scenes. The tip is not sharp, so there is a sense of security.
My knife was decided safely, and Imoni cooking started. I grew up in the Kanto region, so this was my first experience with imoni, even though it was indoors.
The impression that came out immediately after starting was, "It's not scary to get together and work."
Since 10 people shared the kitchen and table, the space for each person was small, but the work progressed while chatting lively. If it was a kitchen knife with a sharp tip, it wouldn't be like this. You can immediately feel the features of the rounded tip.
The impression that came out immediately after starting was, "It's not scary to get together and work."
Since 10 people shared the kitchen and table, the space for each person was small, but the work progressed while chatting lively. If it was a kitchen knife with a sharp tip, it wouldn't be like this. You can immediately feel the features of the rounded tip.
Taro peeling.
Scrape off the skin with the back of the blade. The touch of the leather remains subtly, but this works. It is a small size that can be moved perfectly even for small objects such as taro.
Scrape off the skin with the back of the blade. The touch of the leather remains subtly, but this works. It is a small size that can be moved perfectly even for small objects such as taro.
Burdock is also the same. Because it is small, it is highly workable even in the sink.
Burdock whisper. It looks small, round, and cute, but when you use the blade, you'll be surprised at how sharp it is! ! It looks cute and cuts sharply.
Slice the green onions by hand instead of using a cutting board. I saw the site of authentic Yamagata imoni.
It was a considerable amount, but everyone was excited and the work progressed, and the preparation of the vegetables was completed.
It is the start of simmering.
Meanwhile, peel the apple. I want to use a lot of fruits too.
Also added beef. Yamagata beef. The apples above are also from Yamagata, and the taro is also from Yamagata. Yamagata is a land rich in food. And the Colon Corp kitchen is beautiful.
Imoni is complete!
15 servings, 2 large pots. Seasoning each. One of the members this time is a professional-level cook, and I was able to rely on them for everything from seasoning to cooking.
One of them, Mr. Ima, a member, baked a cake! It was as delicious as it looks! ! Thank you very much.
We all had it in the bowl you brought. good smile.
Mr. Awano, a member of the group, brought kamaboko made at his parents' home. Cut and enjoy together. There were various kinds and it was delicious. Awano-san, thank you very much! Please take a look at the link at the end of the article.
Mr. Awano, a member of the group, brought kamaboko made at his parents' home. Cut and enjoy together. There were various kinds and it was delicious. Awano-san, thank you very much! Please take a look at the link at the end of the article.
While we were enjoying the imoni together, we talked in a friendly manner, and at the end, we all decided on a product name. Until now, the product name was the name of the theme for the first recruitment, but this time, the keyword "Imoni" came up in the middle of the discussion, and we narrowed it down to a more specific scene and specifications. I came up with an idea to change it. Everyone came up with product name candidates and discussed. The name of the product is also decided by everyone.
The name of the product was decided to be “Tagaru Knife”. For more information, please see the product page from the link at the end of the article.
The name of the product was decided to be “Tagaru Knife”. For more information, please see the product page from the link at the end of the article.
At the end, everyone took a group photo with their own knives.
(Although the management team is also mixed in), these members planned the kitchen knife this time.
(Although the management team is also mixed in), these members planned the kitchen knife this time.
This time, there were many people who were related to Tohoku University of Art and Design. There were many people involved in design and manufacturing, so it was a unique event, but the concept was narrowed down and a very good product was completed.
It was an event for 3 months and 3 times from October to December. Thank you to all the members for your hard work!
Through this event, I was able to meet many new people and places I like in Yamagata, and it was a fun time. I wish I could hold it again in yamagata.
After the event, there will be a leather case workshop by Iwai-kun of Tohoku Gikou University, an operating member. For those who wish, we divided into two parts and experienced sewing finishing.
The leather case is sure to be useful for imoni and outdoor activities. It has a simple structure and is easy to use.
You can also purchase it as an option from the product page at the end of the article.
You can also purchase it as an option from the product page at the end of the article.
It will also be described on the product page, but it is an introduction of the product planning members and the management team.
Planning members: Awano, Ito (Haya), Ito (Dai), Okuyama, Oshiyama, Ima, Sudo (Akira), Sudo (Tomo), Fujita, Matsuzaki
Production: Shimada Cutlery Factory
Leather case: Tatsumi Iwai
Venue: 1st) Shimada Cutlery 2nd) GEA 3rd) COLON CORPO
Photography & Proceeding Assistants: Tatsumi Iwai, Daichi Komatsu (Tohoku University of Art and Design)
Planning/Moderator: Pint! Nakachi
● 3rd event
Cake: Namie Kon
Kamaboko: Haruka Awano Co., Ltd. Awano Kamaboko
Leather case production and workshop: Tatsumi Iwai
Click here for the product page. Available for purchase. → Tagaru Knife Product Page
Planning members: Awano, Ito (Haya), Ito (Dai), Okuyama, Oshiyama, Ima, Sudo (Akira), Sudo (Tomo), Fujita, Matsuzaki
Production: Shimada Cutlery Factory
Leather case: Tatsumi Iwai
Venue: 1st) Shimada Cutlery 2nd) GEA 3rd) COLON CORPO
Photography & Proceeding Assistants: Tatsumi Iwai, Daichi Komatsu (Tohoku University of Art and Design)
Planning/Moderator: Pint! Nakachi
● 3rd event
Cake: Namie Kon
Kamaboko: Haruka Awano Co., Ltd. Awano Kamaboko
Leather case production and workshop: Tatsumi Iwai
Click here for the product page. Available for purchase. → Tagaru Knife Product Page