の由来 みなもとのさわね 横浜と牛刀と源正金
日本の牛刀(洋包丁)は、文明開化 の横浜に洋食とともに、渡来し、 この牛刀を日本で最初につくった のが正堀江藤三郎合です。 は、日本刀刀法の奥伝を拝受し、 17才にして源正金を襲名し、のち に和包丁 洋包丁の制作に日本刀 鍛造法をアレンジしたのも のをつくることに成功したのです。
この刀は西洋料理店として有名 精養軒で好評を博したことから 本格的製造に着手、 横浜、 日本の 発展と共に、 現在、 60余種を全国 に送りだしてあります。
刃物一筋に生きた翁の業績には、
熟五等端宝章叙照、横浜市技能功
労者賞など数々の栄養を受けまし
た。
帝国ホテル取締役総料理長であ る村上信夫氏は、
わたしは小僧の時分からの付き
合いで、 ずい分古いんですよ、 正金さんとは。
正金の先代は確か、 七、八オで 刀鍛治の修業に出て、そののち 牛刀を研究された方でしてね。 日本のナイフの草分けですよ。
洋ものには、 いいものもありま す。
ところがですね、 日本でつくる ナイフは、刀法の伝統が生され て、焼き入れなどの技術がちが うのか、切れや、もちがすばら しいですよ。
それからもうひとつ。 われわれ調理人のちからだけで 日本の西洋料理がここまで来た んじゃなくて、いろんな方のご 「努力が実を結んだんです。
Origin of Minamoto no Sawane Yokohama, Gyuto and Minamoto no Shokin
Japanese chef knives (Western kitchen knives) came to Yokohama during the civilization and enlightenment period, along with western food. Received the secrets of the Japanese sword method, succeeded to the name of Minamoto no Shokin at the age of 17, and later succeeded in making his own by arranging the Japanese sword forging method for the production of Japanese knives and Western knives. It is.
Seiyoken, a famous Western restaurant, received favorable reviews, so full-scale production was started. With the development of Yokohama and Japan, more than 60 kinds of swords are currently being shipped all over the country.
The achievements of the old man, who devoted himself to cutlery, include:
Juku Fifth End Treasure Shosho, Yokohama City Skills Achievement
Received numerous nourishments such as the Workers' Award
rice field.
Mr. Nobuo Murakami, Executive Chef of the Imperial Hotel,
I've been with you since I was a boy
By the way, you are very old with Mr. Shokin.
If I remember correctly, the predecessor of Shokin was a person who went out to train as a swordsmith in his 7th and 8th grades, and later studied beef swords. It is a pioneer of Japanese knives.
There are also good Western foods.
However, the knives he makes in Japan are the result of the tradition of swordsmanship, and his techniques such as quenching are different.
Then another. It's not just him who has come this far in Western cuisine in Japan because of the power of our chefs, but the efforts of various people have borne fruit.
