Скачать с ютуб Michio Ishikawa Discussion vol.2: The difference between a polished knife and Kurouchi knife в хорошем качестве

Michio Ishikawa Discussion vol.2: The difference between a polished knife and Kurouchi knife

Japan kitchen Knife Interview Michio Ishikawa[the Fourth] the Last of the Blacksmiths Online shop http://www.chefknivestogo.com/ishikaw... https://www.japanese-knives.co.il/ Traditional Craftwork of Miyagi Prefectural. These tools reportedly originated when a master tool maker of edged tools in the Sendai fief made a sickle for the town of Nakaniida. The edged tools of Nakaniida,originally produced between 1661 and 1673,especially the sickles and the kitchen knives,are well-known for their sharpness and ease in handling. It is a tradition technique to strengthen steel by [Karauchi] and to quench it. It may be hard to understand it by the movie, it is doing 3 times of [Karauchi] Traditional techniques of this Nakaniida Traditional Blades is also about 300 years , but Mr.Ishikawa last blacksmiths. 宮城県知事指定伝統的工芸品　中新田打刃物の製作映像です。 中新田打刃物は名刀の製作と同様、空打式で鋼を鍛えて 焼き入れする伝統技術です。動画では分かりづらいかもしれませんが、 ３度の空打ちを行っています。 約３００年以上続くこの伝統技術も4代目石川美智雄が最後の鍛冶職人です。 Kuro-uchi knife A traditional form of Japanese cutlery. A black patina is formed on the surface of a knife from the heat treating process. Kuro-uchi is more rust resistance and has a traditional and rustic finish. Heat treating A process to harden steel and to improve abrasion resistance, tensile strength and fatigue strength. Steel is heated before quenching. Namari-nabe A container filled with molten lead. Steel is dipped in molten lead to be heated. Ao-gami A type of premium steel of Yasuki-hagane (premium steel). Chromium and tungsten are added to shiro-gami to provide further hardness and durability. The price tends to be higher than shiro-gami. Shiro-gami A type of steel of Yasuki-hagane. This is refined carbon steel and used for making hocho (Japanese kitchen knife), axes and many other types of cutlery, Kigami A type of steel. The amount of carbon content is less than shiro-gami and ao-gami steel. This is used for making scissors, saws, farm tools and chisels. Santoku knife Japanese general purpose kitchen knife that is used for slicing, dicing, and mincing. Deba knife Japanese thick, stout knife that is traditionally used for filleting fish, but also used to cut meat. Quenching A process to harden steel and to improve abrasion resistance, tensile strength and fatigue strength. Steel is cooled rapidly after a heat treating process. Water quenching It’s also called mizu-yaki in Japanese. The quenching process using water to temper metal to provide durability and sturdiness. Oil quenching It’s also called abura-yaki in Japanese. The quenching process using oil to temper metal to provide durability and sturdiness. * Water cools steel faster than oil. As a result, steel quenched in water will be harder than steel quenched in oil. Япония кухонный нож , มีดครัวญี่ปุ่น , Japonya mutfak bıçağı , Japão faca de cozinha , Nhật Bản dao nhà bếp 日本菜刀 , Jepang pisau dapur , Japonia cuțit de bucătărie , Giappone coltello da cucina , japan keukenmes , Ιαπωνία μαχαίρι κουζίνας , Japan kuhinjski nož , Japan kökskniv , Japón cuchillo de cocina , japan kuchynský nôž , Japonska kuhinjski nož , јапан кухињски нож , Japan kuchyňský nůž , Japan køkkenkniv , Japan Küchenmesser , Japan Küchenmesser , Japán konyhakéssel , Japani keittiöveitsi , couteau de cuisine au Japon , Япония кухненски нож , Японія кухонны нож , Japonia nóż kuchenny , Japan kuhinjskim nožem , 일본 칼 , סכין מטבח יפן