大家好我們更新了最新一期的影片這次我們將簡單介紹一下有關本燒廚刀的各種小知識如果您對內容還有其他疑問請隨時在影片中留言我們會盡快回覆您。感謝大家的觀看和支持

Hi everyone! We have uploaded the latest video. This time we'll briefly introduce honyaki knives and why it is so hard to make. Feel free to comment and subscribe for more new videos and exciting knives! Thank you for watching and take care!

#honyaki #本焼 #本燒 #池田辰男 #池田美和 #白木健一 #中川悟志 #富樫憲治 #水野鍛鍊所 #二唐刃物 #japaneseknife #日本廚刀

References & Sources:
1. Fuji photo: https://www.flickr.com/photos/lissajous/
2. Tatsuo Ikeda, 奇跡の地球物語近未来創造サイエンス　究極の和包丁, TV Asahi Corporation: 奇跡の地球物語近未来創造サイエンス　究極の和包丁
3. Tsuchioki, Touken World: 【刀剣ワールド】日本刀の作り方刀匠編 YouTube動画
4. Real Engineering, abula honyaki: Heat Treatment The Science of Forging (feat. Alec Steele)
5. Cooling efficiency of different quenchent, Dr. Larrin Thomas: Which Quenching Oil is Best for Knives?
6. Nakagawa forging, oiri_kitchen:【鍛冶屋潜入②】「火造り」堺_中川打刃物。「鍛造」包丁形作り。
7. Steel Temperature Chart, Shady Grove Blacksmith Shop:
https://blksmth.com/heatcolors/
8. Napitupulu, R. A. M. (2017). Influence of heating rate and temperature on austenite grain size during reheating steel. IOP Conference Series: Materials Science and Engineering, 237, 012038. https://doi.org/10.1088/1757899x/237...
9. Dr Billy Wu, TimeTemperatureTransformation diagram: How to make metal stronger by heat treating, alloying and strain hardening