Japanisches High-Tech-Messer mit Titancarbid Vee-Tech – News – J-Innovators – Science View


I love to cook do you hi I’m Michelle when you use kitchen knives for a while the edges would become blunt over time and won’t cut as well in case it’s like this I guess you would normally use a knife sharpener like this but would you be surprised if there was a cutting edge knife that doesn’t need any sharpening well there seems to be a Takumi who makes just that we visited honey city in Kochi Prefecture the climate in Kochi is warm with a lot of precipitation which allows for quality trees to grow for this reason the forest industry has developed so blacksmithing for making axes has slide for more than 500 years in the city with the tradition of Blaine making a cutting-edge kitchen knife was created hello I’m Michelle hello I’m hokey Emma today’s da cunha is Gao Qi AMA he is the third generation owner of a century-old cutlery manufacturer founded by his grandfather I heard there’s a kitchen knife that won’t go blunt even after using it many times that’s right and this is the knife I see would you like to try it absolutely here are two kitchen knives the one on the top is an ordinary stainless steel knife and the one on the bottom is the Takumi’s knife both knives are used every day for one month the knives had not been sharpened with paper but with knives cut well but what if we were to cut a rope one centimeter thick would you like to try cutting it are you sure first the ordinary thing is still knife doesn’t cut at all oh boy it’s hard now let’s try the Takumi’s knife amazing just in one stroke it’s so easy you don’t need to apply any pressure at all this is the result of a test cutting a stack of papers with the same force the vertical axis shows the thickness of the paper stack cut in one stroke the horizontal axis is the number of times the knife was used the conventional knife cut about three centimeters but after a dozen times it cut about one to two millimeters but the Takumi’s knife cut more than two centimeters for a long period of time what is the difference between these two knives the answer can be clearly seen by magnifying the blade edges this is a stainless steel knife that has become blunt the edges are straight next this is a sharp brand-new stainless steel kitchen knife the edges are jagged like a saw this is an image of an onion being cut the jagged edges cuts smoothly into the onion tissue but when the jagged edges are gone it cannot catch the surface and does not cut well the sharpness of the blade depends on how jagged the edges are our kitchen knives do not lose this saw like feature it doesn’t lose jaggedness you mean the edges don’t wear down it wears but the jaggedness is kept what do you mean the Takumi’s night retains Jaganath even after continuous use he let us in on the secret behind the innovation in fact the blade edges are specially processed this is before processing and this is after the blade edge reports processed has a smooth surface but after it’s been processed the surface is covered with a rough grainy material what is this titanium carbide is blended into ordinary stainless steel this is the mechanism of the special process the upper part is titanium carbide the bottom part is stainless steel when voltage is applied the electrical discharge randomly melts the particles of titanium carbide into the stainless steel titanium carbide is high and does not wear easily the saw-like edge continues to appear even when the knife wears down [Music] the takumi got his inspiration from an airplane engine the engine parts withstand strong friction from high-temperature gas that flow in high speed the airplane parts are titanium carbide which has strong resistance to friction the túcume wondered if it can be applied to kitchen knives but it was not an easy task to apply the cutting edge technology to knives that were handmade every time there was a slight warp on the coating surface the coating machine needed fine adjustments making it difficult to produce in high volume it required a knife to have less than a 0.001 millimetre Distortion the takumi changed a confession of grinding stone to an even harder one made from resin also the rotational speed if the grinding stone was brought down to 1/3 the normal speed allowing a more detailed finish in order to overcome the problems this was how the de clima sketching eyes were created the jagged blade edge did not go blunt even after everyday use for six months by combining traditional forging techniques and the cutting edge technology a new kitchen knife with everlasting sharpness was created to develop a new product it always takes time and we have to face a number of difficulties but I hope to continue with my work while enjoying these processes today I brought the actual knife to this video what do you think this look incredible I would love to have a kitchen knife that doesn’t wear down it’s amazing how they apply the latest air point technology on traditional knives yes and also let me know that you will damage the edges if you try to shop in the Takumi’s knives as you would with an ordinary knife if by any chance you notice the edges starting to wear you can send it back to the takumi to get a reprocessed and your knife will be as good as new thank you very much Michelle so doctor mizushima how would you wrap up today’s topic about mineral resources discovered in japan sea bed this discovery has major significance of Japan

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One thought on “Japanisches High-Tech-Messer mit Titancarbid Vee-Tech – News – J-Innovators – Science View

  1. The only knife that never requires sharpening is the one that's never used. Just like a perpetual motion machine, a knife that "never" needs sharpening does not exist.

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