There is a 60 -year -old man in Gaomi, Shandong, and still insisted on hand -made kitchen knives. He also registered the production kitchen knife as a "silly craftsman" card

Shandong Commercial Daily · Sudao News reporter Zheng Yinan Xu Chang Intern is appointed as a picture source: Gong Hao

Shilibao Village, Xiazhuang Town, Gaomi City, Weifang, is famous for making a kitchen knife. "There are more than thirty knife factories in Gao Mi, and more than 20 are in Xiazhuang Town." Official information shows that this is the famous place for high -secret kitchen knife with a history of 400 years. "The steel knife is relatively flexible and elastic, and it is continuous." In Shilibao Village, 61 -year -old Shao Gang is still insisting on using hand -forged kitchen knife skills. One person and one hammer, he hopes to continue his own traditional craftsmanship with his own persistence.

On the other side, the Changfa Knife Factory founded by Shao Zezhong has gradually become one of the larger local high -secret cauliflower manufacturers. Here, Gao Mi Kaishi has achieved innovation and mass production of craftsmanship. In September 2009, Gao Mi Knife Craft was listed as a traditional technique of traditional techniques.

A young man's visit

Before the Spring Festival in 2022, Gao Mi's 33 -year -old self -media man Gong Hao came to Shilibao Village, Xiazhuang Town to find Shao Gang, the only knife master who insisted on handmade forging kitchen knives. Production process.

At the beginning of the video, in a slightly humble house, Shao Gang squatted and did not speak. He held a well -built high -density knife in his hand and staged a two -stock waste cable in a wooden board to show a double -stock waste cable. Wire, cables are cut off without hardening ...

On the evening of July 18th, Gong Hao told Shandong Business Daily · Sudao News Network that Shao Gang was 61 years old and was named the representative inheritor of the Gaomi -level intangible cultural heritage "high -secret vegetable knife technology" in 2018. His home "In a large yard, there is a place where he lives, and it is a workshop."

Gong Hao introduced to reporters that the production of a high -density knife needs to be made from more than a dozen procedures such as forging, cooked fire, and quenching.

"The traditional production skills of Gaomi Caudin Knife are mainly reflected in the three aspects of sand steel, cooked fire and quenching ... The seemingly simple process is actually very complicated. What extent is iron burning, where to make hammer, how to bend, rush, and fight, etc. , Have been inherited for hundreds of years. "

"The traditional high -density knife is a steel knife." The pinch steel was forged a piece of rail steel first to the thickness of the chopsticks, and then clamped it into the iron to forge. After a series of processes, the steel and iron are integrated into one, and finally forged. "The knife made is sharp and durable."

The persistence of a craftsman

On the morning of July 19th, 61 -year -old Shao Gang told Shandong Business Daily · Sudao News reporter, "Our family has been fighting iron as a catering knife, and it is the tenth generation." At the age of 18 The production skills of high -secret kitchen knives have nearly 40 years.

"My home is in the countryside, born in the world of blacksmith, and my hobby is to fight iron." This is a brief introduction to Shao Gang's personal account on a short video platform. The reporter saw that there were more than 2,200 fans and a video with the highest popularity. There were 212 praises. The content was to use a high -density knife to lay two cans of Sprite on the plane of the wooden board. Broken.

"Soft iron and high -carbon steels are generally selected. The commonly used steel is rail steel. In traditional crafts, the iron is knocked out of the blade, and then the steel is embedded in the steel. The new craft is the whole steel, which is no longer a local sandwich. "Shao Gang said that the advantage of traditional pinch steel kitchen knives is" more flexible and elastic, long service life, continuous shooting ", disadvantages of disadvantages, disadvantages It is easy to rust and usually need to pay attention to maintenance.

Shao Gang told reporters that traditional craftsmanship can only make up to five or six a day. "Now the vast majority of machines are made by machines, and basically no one has made a steel knife." The reporter learned that in recent years, with the application of machines and the advancement of craftsmanship, this relatively tedious and low efficiency is low -efficiency. Traditional skills seem to be abandoned by the market.

For the older Shao Gang, from the kitchen knife to the knife sales, he still continues the tradition of the older generation, selling his own knife and selling himself. In addition to the customers who come directly to the factory to buy, the marketing market has become his most stable sales channel. "Rush a few episodes and promote the steel knife, how much sells a few. The sales volume is very small." He did not show a little helplessness in his loud voice. "Now someone wants to buy a traditional sandwich kitchen knife, it is not easy to buy it." Shao Gang paused, "I can hardly see it."

Shao Gang told reporters that he registered the kitchen knife he made as a "silly craftsman" card, "because he felt a little stupid." He told reporters that for decades, more and more people have given up the traditional knife -making technology. The reason why he insists is actually very simple.

"Since this craft has passed on to me, I can't be lost here, otherwise I am sorry for the ancestors."

A "non -heritage" kitchen knife

In September 2009, the high -mortar vegetable knife process was included in the protection list of the provincial intangible cultural heritage of Shandong Province. Today, Gaomi Caudi Knife has become a well -known local specialty.

As the inheritance of the intangible cultural heritage of Gaomi Knife Knife, the Changfa Knife Factory founded by Shao Zezhong has become one of the larger local high -mortar knife manufacturers. In an interview with the media, Shao Zezhong said that from the traditional black iron knife to a stainless steel knife. It ’s not beautiful. Because it’ s a steel knife, it ’s not fast to use the steel knife.”

Shao Zezhong's younger brother and 36 -year -old Shao Zeeliang is the sales manager of the Changfa Knife Factory. On July 19, he told the Shandong Business Daily · Sudao News Network that when he was young, the production of kitchen knives was a workshop -style. Slowly the neighbors in the village also came to work. "" Previously, the steel knife was used, and the steel was used in the blade part. It was 2 to 3 cm wide. On the left and right, the knife -making process gradually began to improve. Now the kitchen knife made by the new process is all steel. Previously, manganese steel was used to rust, and now chromium steel is used. "Shao Zeliang told reporters, except for a small part of the old part of the old part, The master will do a steel knife, "Now the younger generation, basically won't do it anymore."

The reporter learned that the new craftsmanship improved the aesthetic defects and rust problems of traditional knife technology, and also greatly improved production efficiency. "In the past, there were 20 people in a workshop, and up to 200 kitchen knives a day. Now there are new processes and can produce two or three thousand a day." Shao Zeliang said. "At present, there are more than 30 manufacturers of Gao Mi, and there are more than 20 Xiazhuang Town alone.

Regarding the recent "Zhang Xiaoquan's shot of garlic and cutting the knife", Shao Zeliang told reporters that this has nothing to do with the craftsmanship. "In fact, it was okay to shoot garlic, cucumber, etc. On the cutting board and other hard objects, the knife is easy to separate. "

After the interview, Shao Zeliang issued a circle of friends to remind customers that the kitchen knife can be shot, cucumber, ginger, etc., but do not take too much, try to take it too much, do not shoot too hard and shoot it on the board, otherwise it is easy to shoot the knife. Break.

Shandong Commercial Daily · Sudao News Network Editor Zhang Lei Xue Xun Wang Zhizheng

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