Chef Hirohisa Hayashi's (at Hirohisa) knives.
玉鋼による本焼き。本焼きによる製法とは、ほかの軟鉄等と合わせずに鋼のみで生成された刃物を指す。日本刀と同じ製法で、高度が高く切れ味が凄まじく鋭い。こちらの包丁は林氏のお父様より受け継がれたもの。
Cutting is the first step for cooking. Taking care of a chef's equipment and having deep knowledge of it is also very important work for professional chef.
Made by Tamahagane, a steel made from iron sand or black sand using the Honyaki technique (used only with the Tamahagane material). This knife is made by the same process and material as Japanese swords, weapons renowned for their strength and sharpness. This knife was given to chef Hayashi from his father. If someone touches the blade even slightly he would be cut very deeply.
粉末ハイスピード鋼に依って生成された包丁。この金属は鉄を切る為の鉄を生成する技術に依って作製されるもの。そのため硬度は鉄の中でも最も硬い。また、ダマスカス鋼で仕上げてある為、硬いながらもしなやかさも併せ持つ。表面の美しい文様もこのダマスカス鋼による。料理包丁にはしなやかさがとても重要とのこと。
高村刃物製作所作。
林氏曰く、これらの包丁は指が少し触れただけで、「サクっ」といってしまうとのこと。
料理はまず「切る」ことからはじまります。仕事道具を熟知することや日々の手入れもプロの料理人の大事な仕事のひとつなのですね。
This knife shown here is made by high-speed steel cutting technique. This technique produces the hardest strength steel. It is finished with a beautifully textured design using the Damascus steel technique making a flexible blade with an extremely hard edge. Chef Hayashi said this is very important for a chef's knives.
Made by Takamurahamono.
Made by Takamurahamono.
