Conyac で依頼された翻訳結果を公開

Since it's a kitchen knife being made as a company's brand, the particular swordsmith, and who sharpened it, is not certain.

Since it's a kitchen knife, the grindstone doesn't matter that much.

As for its use, it can be used for a long period if cold items or bones aren't cut with it.

At the time of sharpening the kitchen knife, the one that is sharpened such that the edge meat is not sticking to it cuts the best. That's what the swordsmith replied, but it's difficult to explain in English, so I'm attaching a chart to explain it.

The handle is magnolia, and the latch is plastic.

The swordsmith says that he would want to sell the sword only if you understand the beauty of the sword, and have a personality appropriate enough to bear the 900 years of its history.