Official

Ubukeya has various Japanese and Western kitchen knives, various cutting scissors, various haircuts, various razors, various Japanese scissors (nigiri scissors), various kinds of fresh flower scissors, various types of western scissors, various types of swords, and various knives.

Among them, the three major items are kitchen knives, scissors, and hair removal.

It is said that the name of the store is derived from the fact that the knife hit by the first generation Kinosuke has gained a reputation as "shave, cut, and come off even with the hair."

Actually, it is a model of the knife shop "Kisaya", which appears in Chapter 3 "Setomonoya's Wife" in the novel "Shincomers" (Keigo Higashino: written).

In the novel "Newcomer", he was asked to buy "edible scissors", a product of the shop, but he purchased "kitchen scissors" for cooking.

It is a wonderful chapter that touches the subtleties of the bride and mother-in-law.

※　Both have nothing to do with the weapon in the novel.

　　Mr. Higashino was so worried that he could draw his work.

Therefore, as a continuation of "Newcomer Series again" 1-Ningyocho Kikuya-on July 12, this year, and as a sequel to "Newcomer's secret story that can be said now" from May 18, 2016, In addition, from December 13, 2017, I will also visit the movie "When the Prayer's Spin-off Location Tour".

Ubukeya 8th generation, Yutaka Yazaki, took care of me.

It's an interview with the owner.

Prices for tax included are calculated by 8% until September.

I would like to ask you about the history of the shop.

Our shop is said to have sold the dressmaking "cutting scissors" that are being handled now for the first time in Japan.

There's no evidence in the end.

However, when I heard about the people of the industry and those who are witnessing the times, they said, "No, you're selling first." It is said.

It is said that "Yakichi" would have made cutting scissors first in Japan.

At the beginning of the Meiji era, there was a request from a nearby "foreign settlement" to see if such cutting scissors (which had not been in Japan until then) could be made at home.

At that time, the head borrowed sample scissors and made this Western-style scissors to be made by a good skill, Yakichi, who was in and out of our house.

Japanese craftsmen are originally skilled and enthusiastic about research.

It was reputed for making cutting scissors that cut several steps better than the sample.

At that time, in Japan, kimonos were cut not with cutting scissors but with a cutting kitchen knife called "cutting knives".

Since kimonos are barely cut straight, scissors for cuttings (so-called middle junction X type) have not developed.

The large and small pieces of grip scissors (so-called U-shaped) were used for various purposes, not for sewing.

Cutting scissors had a reputation for clothes shops and others, but did not penetrate the general public.

The cutting scissors really penetrated when dressmaking began to be performed from the beginning of the Taisho era and Showa eras.

There was a big boom after the war, and there was a period when it was sold very much for general use.

Now the weight of professionals is getting bigger again.

Scissors can be used for many years if you care for them.

Of course, we also accept repairs.

(My son, the 9th generation Daiki [Taiki], is doing "remove the hair removal.")

There's a clogged area. I'm adjusting it.

ーPlease tell us about the newcomers.

Customers often ask questions about the difference between edible scissors (left image above) and kitchen scissors (right image above).

During the Meiji era, the Hanayanagi world of Nihonbashi and Kayamachi (Yoshicho: current Nihonbashi Ningyocho) was very busy.

At the banquet, geisha put edible scissors on a little pocket, and cut small pieces of squid, meat, and difficult-to-eat customers.

The prototype was this size.

It is also referred to as "scissors".

This has gained a reputation, and it has become a slightly larger size with changes in the ingredients, and the material has become less rusty.

And now we answer questions from customers, such as cutting yourself, using for nursing care, and baby food for infants.

Probably Keigo Higashino was one of the people who gave such an explanation.

I or my father, I don't know who explained it.

It seems that Mr. Higashino also came as a customer.

There has been a response since the novel was announced, but at the time of the TV drama, it wasn't a fussy.

(Popular explosion) edible scissors have been ordered to wait for more than a year.

Some kitchen scissors also say that kitchen scissors are better than small edible scissors because they are physically handicapped, and they will process the cutting edge because they are dangerous as they are.

・・There was such a thing.

After contacting a customer who had been waiting for more than a year and purchasing it, he said, "I'm sorry, my grandfather (I wanted to use edible scissors) died last month." I was told.

It was very hot.

ーI heard that since the second generation, they have taken the form of "shokushonin".

The first generation (Kinosuke) was making and selling by himself.

That changed from the second generation because of the craftsmen's circumstances.

Peace continued during the Edo period.

Then the weapons craftsmen were more and more involved in the work.

Swordsmithing or gunsmithing.

A gun blacksmithing cuts a spiral in the muzzle.

If you don't have a good arm, you won't be able to make a precise gun.

Because it is peaceful, the practice has become popular.

There is also a demand for flower scissors and tools.

In addition, the food culture will be enriched, and kitchen knives for various purposes, such as cut-off knives and blade knives, can be made.

So a weapon craftsman moved on to the manufacture of household knives.

Therefore, it is more functional to have a good craftsman make it, and sell it with a unique blade at home than to make it yourself.

So, from the second generation, I came to take the form of "work merchants".

(The image shows various brushing.)

ーYou have a wonderful history of more than 230 years since your founding and more than 150 years at your current location.

　　What's the difference?

(Screenwriter, essayist, novelist) Kuniko Mukoda seems to have loved the Ningyocho neighborhood just in the same age as the bag.

I go shopping in Ningyocho, talk with a bag here and go home, I wonder if I'm still a student or going to train.

The kitchen knife is "Sukiyabashi Jiro".

It is our kitchen knives that cut sashimi or sushi by saying Yanagibabocho.

ーThe main store in Osaka is gone.

The Osaka Main Store was gone in 1969.

Our house was built as a branch of the Edo store.

As the head office, he also served as the Osaka Main Store and Edo Store. There was also a shop in Kobe.

Both Osaka and Kobe had no trace, so we were forced to close the store.

If I had a brother, I or his brother had been sent to Osaka.

I heard that the 9th generation Daiki has already been in his seventh year.

I guess it's about five years.

There are dozens of kitchen knives, but if you can do some basics, only the technique is the rest.

But I have to do kitchen knives, scissors, drapes, and tools.

Each technology is different.

I'm asking you to be able to do everything in the next five years.

Then (now 66 years old) I'm over 70 years old.

ーWhen did the signboard of the shop come from?

The signboard was about the beginning of Showa.

We were burned down in the Great Kanto Earthquake.

Instead, the line had not been hit by war air raids.

Yoshiume is also a building from the end of the Taisho era to the early Showa era.

But unfortunately, from the intersection of Ningyocho to the direction of Horidome, it's not just our house, what remains.

Everyone has changed.

・・Thank you very much, Mr. Yazaki.

The “2019 Chuo-ku Waku Waku Tour” sponsored by the Chuo-ku Tourism Association is being held until November 30 this year.

Among them, on October 16 (Wednesday), "Industrial Course T Ningyocho Neighborhood Town Walking and" Kumihimo Ryu Kobo "and" Uchikamono Ubukeya "" will be a course that includes the tour of Ubukeya introduced this time. We are.

It is a valuable opportunity to hear from the owner, Yutaka Yazaki, about more detailed traditional techniques and commitment to products.

Please join us!

※　The application deadline for this course is September 26 (Thursday).

　　The deadline is approaching. Please be careful.

※　If the number of applicants exceeds the capacity, a lottery will be held.

In addition, Rosmari will not be included in the guide for this course.

For more information, please visit the website of the Chuo-ku Tourism Association.

Click here for the homepage of Chuo-ku Tourism Association.

⇒　http://www.chuo-kanko.or.jp

3-9-2, Nihonbashiningyocho

Exit A3-% exit from Ningyocho Station on the Tokyo Metro Hibiya Line.

At the Ningyocho intersection, take a one-way car direction toward Kodemmacho.

The fourth house on the right

０３－３６６１－４８５１

Business hours 9:00 to 18:00 (Mon-Fri)

　　　　　　Saturday from 9:00 to 17:00

Regular holidays Sunday and public holidays

Click here for Ubukeya's website.

⇒　https://www.ubukeya.com/