This is Kappabashi!
So in Michelin,
there are many international
chefs that mention TSUBAYA
in special articles.
I'm not sure who said it but,
someone abroad uses a knife with our store's logo on it.
So they sort of introduced us to everyone.
A Michelin top chef is using one of our knives.
This one is about some odd hundred yen
But it's 
not for sale.
Why is that?
Because it's 
too expensive?
Because it can't be made anymore.
Even if you request one, 
it's not available.
That knife is used for soba right?
Yeah, for soba.
How much did he say?
........expensive.
600,000 yen
He said 600,000 yen!
**which is about $5,600
This is?
Yeah!
There are....too many kitchen knives....
There's a crab!
Yeah!!
There's also a jellyfish!
Jellyfish, octopus....
......sea.....
"tatsu no otoshi" (seahorse)
This turtle,
Chinese people want a turtle knife no matter what, 
as a means of luck.
"I've never seen a turtle knife before, 
so we definitely want you to make us one!"
With this part, 
you hit the eel's head
when it's on top 
of a cutting board.
The other side, turn it over.
Like this, "tap"
I've seen that before.
Here's the eel's head,
Then with this, you skin it.
But only people in Kyoto use this knife.
People in Tokyo don't use it.
The way they skin eel is different.
1 knife?
1 knife. Well, 2 is fine 
too but...
If that's the case...
The petty knife is convenient.
This one has a sort of design
but this one doesn't.
This one has the 
hammering marks left there.
Handmade knives has a "hammering stain"
the "stain" is from "stainless".
So just like for design?
Yes, the hammering marks are left there on purpose.
Today, we're going to use it to cut an apple.
**talking about something completely unrelated**
**Something about Mongolians and Koreans 
running away and becoming Japanese.**
What does this...? (have to do with kitchen knives?)
It doesn't hahah
Oh, it doesn't involve knives!
A completely unrelated story.
I thought it was somehow related to kitchen knives.
I was wondering when the part about knives 
was going to come! hahah
