{"title":"宗石 康佑 Kosuke Muneishi","description":"\u003cdiv class=\"p-brand\"\u003e\n  \u003cdiv class=\"p-brand_inr\"\u003e\n\n    \u003cdiv class=\"p-brand_head\"\u003e\n        \u003cdiv class=\"\"\u003e\n            \u003ch1 class=\"p-brand_head_ttl_main\"\u003e宗石 康佑 \u003cspan\u003eKosuke Muneishi\u003c\/span\u003e\n\u003c\/h1\u003e\n        \u003c\/div\u003e\n        \u003cul class=\"p-brand_head_menu\"\u003e\n            \u003cli\u003e\u003ca href=\"#a1\"\u003eブランド概要\u003c\/a\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003ca href=\"#a2\"\u003e製品ラインナップ\u003c\/a\u003e\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"p-brand_section\"\u003e\n      \u003cdiv class=\"p-brand_section_inr\"\u003e\n        \u003cdiv class=\"p-brand_image inview_fiU\" style=\"background-image:url(https:\/\/cdn.shopify.com\/s\/files\/1\/0634\/5598\/5825\/files\/kosuke_muneishi_mv.jpg?v=1780666230);\"\u003e\u003c\/div\u003e\n        \u003ch2 class=\"p-brand_name inview_fiU\"\u003e宗石 康佑\u003cspan class=\"p-brand_name_en\"\u003eKosuke Muneishi\u003c\/span\u003e\n\u003c\/h2\u003e\n        \n        \u003cdiv class=\"p-brand_main\"\u003e\n          \u003cdiv class=\"p-brand_main_pic inview_fiU\"\u003e\n            \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0634\/5598\/5825\/files\/kosuke_muneishi_pic.jpg?v=1780666229\" alt=\"宗石 康佑 Kosuke Muneishi \"\u003e\n          \u003c\/div\u003e\n          \u003cdiv class=\"p-brand_main_txt\" id=\"a1\"\u003e\n            \u003ch3 class=\"p-brand_people_name inview_fiU\"\u003e宗石 康佑\u003cspan class=\"p-brand_people_name_en\"\u003eKosuke Muneishi\u003c\/span\u003e\n\u003c\/h3\u003e\n            \u003cp\u003e創業から65年続く鍛冶屋を受け継ぐ、宗石氏。初代・二代目までは鉈鍛冶を中心としていましたが、宗石氏の代から本格的に包丁製作へと軸足を移し、今に至ります。\u003c\/p\u003e\n            \u003cp\u003e長年受け継がれてきた技術を土台にしながら、独学で試行錯誤を重ね、自身が美しいと思える黒打ちを追求してきました。「竹みたいに綺麗な包丁がいい」と語る宗石氏の美意識が宿る包丁の特徴は、土佐打刃物らしい力強さを残しながらも、洗練された美しさを持っている点にあります。特に黒打ち包丁では、黒肌を美しく整え、切刃のラインを丁寧に揃えることで、ステンレス包丁にも引けを取らない端正な佇まいを追求。\u003c\/p\u003e\n            \u003cp\u003eまたダマスカス包丁でも、既製の積層材を使わず、自ら鋼を割り込む製法を継続しています。「続けないと技術はなくなる」と語り、今も火を入れ続けるその工程には、高い技術と感覚が欠かせません。その積み重ねによって生まれる包丁は、鋭い切れ味だけでなく、しなやかさや研ぎやすさを兼ね備えます。さらに、メンテナンスのしやすさまで考え抜かれているのも、宗石氏の包丁ならでは。「土佐宗石がいい」と選ばれる一本を目指し、土佐打刃物の新しい美しさを追求し続けています。\u003c\/p\u003e\n          \u003c\/div\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"p-brand_sub\"\u003e\n          \u003cdiv class=\"p-brand_sub_piclist inview_fiU\"\u003e\n            \u003cdiv class=\"p-brand_sub_pic\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0634\/5598\/5825\/files\/kosuke_muneishi_img_1.jpg?v=1780666229\" alt=\"宗石 康佑 Kosuke Muneishi イメージ1\"\u003e\u003c\/div\u003e\n            \u003cdiv class=\"p-brand_sub_pic\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0634\/5598\/5825\/files\/kosuke_muneishi_img_2.jpg?v=1780666229\" alt=\"宗石 康佑 Kosuke Muneishi イメージ2\"\u003e\u003c\/div\u003e\n          \u003c\/div\u003e\n          \u003cdiv class=\"p-brand_sub_en inview_fiU\"\u003e\n            \u003cp\u003eMr. Muneishi is the heir to a blacksmith shop that has been in operation for 65 years. While the first and second generations focused primarily on making hatchets, Mr. Muneishi shifted the business’s focus to the full-scale production of kitchen knives, a direction the shop has maintained to this day.\u003c\/p\u003e\n            \u003cp\u003eBuilding through self-taught trial and error on the techniques passed down over many years, he has pursued his own vision of “kuro-uchi” (black-finished blades)—a style he finds beautiful. Mr. Muneishi’s aesthetic sensibility, expressed in his desire for “knives as beautiful as bamboo,” is reflected in his blades, which retain the robust character typical of Tosa-style forged cutlery while possessing a refined beauty. In his black-finished knives, in particular, he meticulously refines the surface and aligns the edge to achieve an appearance that rivals even stainless steel knives.\u003c\/p\u003e\n            \u003cp\u003eEven with his Damascus knives, he continues to use a method where he personally layers the steel rather than relying on pre-made laminated materials. “If we don’t keep doing this, the technique will be lost,” he says. The process of continuously heating the steel requires exceptional skill and intuition. The knives born from this craftsmanship possess not only a sharp cutting edge but also flexibility and ease of sharpening. Furthermore, the fact that they are designed with ease of maintenance in mind is a hallmark of Mr. Muneishi’s knives. Aiming to create knives that are chosen for their quality—“Tosa Muneishi is the best”—he continues to pursue a new beauty in Tosa-style forged blades.\u003c\/p\u003e\n          \u003c\/div\u003e\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\u003c\/div\u003e\u003c!--ブランド紹介ここまで--\u003e","products":[],"url":"https:\/\/knife-gallery.com\/collections\/%e5%ae%97%e7%9f%b3-%e5%ba%b7%e4%bd%91-kosuke-muneishi.oembed","provider":"ナイフギャラリー","version":"1.0","type":"link"}