マグロ包丁ができるまで。65年間マグロ包丁を作ってきた82歳の鍛冶屋職人。
プロセスX・1 minute read
The master blacksmith at Shimizu Blacksmith in Japan has been crafting tuna knives for over 65 years, following a meticulous process involving various steps like fire preparation, steel forging, heat treatment, sharpening, and polishing before completing the final product.
Insights
- The master blacksmith at Shimizu Blacksmith in Echizen City, Fukui Prefecture, Japan, aged 82, has an extensive and intricate process for crafting tuna knives that involves multiple meticulous steps, including fire preparation, steel forging, quenching with mud, and precise sharpening techniques.
- The craftsmanship of the tuna knives involves a delicate balance of traditional techniques passed down through generations, such as heat treatment at 800 degrees and shaping with a molding machine, alongside modern practices like polishing with a sandblast machine, showcasing a blend of heritage and innovation in the art of knife-making.
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Recent questions
How long has the blacksmith been crafting tuna knives?
65 years
What is the final step in crafting a tuna knife?
Final test
What is the temperature used for heat treatment?
800 degrees
How is the knife sharpened in the crafting process?
Rotary whetstone
What is used for quenching to ensure uniformity?
Mud
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Summary
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Master blacksmith crafts tuna knives for 65 years.
- The master blacksmith at Shimizu Blacksmith in Echizen City, Fukui Prefecture, Japan, aged 82, has been crafting tuna knives for over 65 years. The process involves fire preparation, steel forging, correcting distortions, shaping with a molding machine, quenching with mud for uniformity, heat treatment at 800 degrees, rapid cooling, sharpening with a rotary whetstone, polishing with a sandblast machine for a cloud-like finish, engraving the name, and completing the handle combination before a final test.
