包丁の鍛造に意味はあるのか

Welcome to the Japan Knife Research Institute. This channel features top-tier professionals as guests to dive deeper into the world of knives than anywhere else on the planet. From resolving common questions about cutlery to exploring the theories of sharpening and whetstones—and even the impact of blade quality on culinary perfection—we provide exhaustive explanations through expert wisdom. Please note that this channel is a project dedicated to sharing the appeal of knives and is not a public research institution or government agency. ◆Member Recruitment (YouTube Membership) Thank you for your support!    / @japankniferesearchinstitute   ◆Recommended Items Synthetic Whetstones https://tsukiyama.buyshop.jp/categori... Natural Whetstones https://tsukiyama.buyshop.jp/categori... Lapping Plate (for flattening) https://tsukiyama.buyshop.jp/categori... *These links do not contain any affiliate advertisements (referral fee systems). ◆Table of Contents 00:00 Is there any meaning to forging? 00:17 There is no forging effect on an ultra-sharp cutting edge 00:40 Forging makes sense for items subjected to heavy loads 01:48 There is an effect, but it cannot be utilized in kitchen knives 04:22 There are many cases where forging turns into a disadvantage 06:51 Regarding the distortion (warping) of kitchen knives 08:40 Honyaki and monosteel (Zenko) knives warp too ◆Special Thanks Tomohiro Kakinuma, CEO of Kakinuma Knives Masashi Fujiwara, Representative Director of Japan Knife Sharpening Association / 3rd Gen. Tsukiyama Yoshitaka Hamono Natural Whetstone Nao