Sliced to a thickness of 0.01 mm.
Extremely precise technique of craftsmen
Traditional technique acquired through training for over five years.
Craftsmen take pride in scraping thinly. The thinner it is, the smoother the texture will be -- like silk.
The amount that can be scraped per day is at most six kilograms.
Naya Shoten is bringing up the next generation of craftsmen in order to pass down this traditional technique.
Oboro kombu, like silk -- created through a craftsman's technique
A kombu made by craftsmen who scrape the broad side of the kombu.
This is a craft that requires skill and intuition, such as subtly adjusting the angle and force input to the kitchen knife depending on the hardness of the kombu on that day.
A cutlery made in Sakai City, Osaka.
This cutlery produces Oboro kombu.
If we don't have a kitchen knife produced in Sakai City, Osaka's 600-year-old Japanese sword-producing area, we cannot make “Oboro kombu.”
Oboro kombu was first produced with the traditional techniques of a cutlery craftsman in Sakai City, Osaka.