会社のブランドとして作っている包丁なので、特定の刀匠が作って、誰が研いだというの
は決めていません
包丁なので、砥石はそれほど気にはしません
使用に関しては、冷凍物や骨などを切らなければ、長く使える
包丁を研ぐにあたっては、刃肉が付かないように研ぐのが、一番切れる。と刀匠から返答があったが、英語文章で説明するのが難しいので添付する図で説明する
柄は朴の木、留め具はプラスチックだ
刀匠はあなたが刀の美を理解し、900年の歴史を担うに相応しい人物であれば刀を売りたいと言っている
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.
