Category
📺
TVTranscript
00:00Why do I live in Japan?
00:03Do you still love Japan?
00:08Far East Japan
00:10Why do I live in Japan?
00:15Because I am a foreigner
00:17I can see beautiful country
00:19Japanese charm
00:23We will know
00:30Japanese culture
00:43Good evening, I'm Katsunori Takahashi
00:45Good evening, I'm Miki Handa
00:47This is a series of questions about Japanese culture
00:52Do you still love Japan?
00:55This time, we have a man who loves Japanese kitchen knives and opened a shop
01:02He opened a shop in Osaka
01:05He was wearing a T-shirt with a picture of a kitchen knife
01:11He was walking around the New World
01:14Isn't it a little different?
01:17His era had a great impact
01:21Kushi-katsu is famous in the New World
01:26This T-shirt is popular
01:30Fugu is also a famous restaurant
01:38I met a foreigner who lives in the New World 8 years ago
01:43The New World is famous as Osaka's deep spot
01:52We met in the New World
02:00It's quite powerful
02:02There is a professional wrestler
02:06I like Osaka's New World
02:13Mr. Bjorn Heiberg, 46 years old, loves the New World
02:21His hometown is Canada, 8,000 km away from Japan
02:29My mother is South African and my father is Danish
02:32I came to Canada because of my father's job
02:36Are you Canadian or Danish?
02:39I'm Osaka
02:41I've lived in Osaka for the longest time
02:43He's not Japanese, but he's from Osaka
02:46Mr. Bjorn was born in Canada
02:49At 2 years old, he moved to his father's hometown, Denmark, Bissing Closter
02:55When he was 5 years old, his father gave him a pocket knife
03:00That's how he fell in love with kitchen knives
03:03Mr. Bjorn fell in love with kitchen knives because of manga
03:10Kotsure Okami
03:14He fell in love with Kotsure Okami
03:19I'm a kitchen knife idiot
03:22Mr. Bjorn says he's a kitchen knife idiot
03:27This is my favorite kitchen knife shop
03:33Kawanai's Osaka
03:35This is my shop
03:38Mr. Bjorn worked as a kitchen knife maker in Osaka
03:43After studying Japanese and English
03:48I became a kitchen knife idiot
03:53In 2011, he opened his own shop
03:56I'm cutting tomatoes
03:58He opened a small shop at the foot of his favorite Tsuutenkaku
04:04There are about 270 types of kitchen knives made by Japanese craftsmen
04:17Foreigners are coming
04:34All sharpened from one side only
04:37Those originated in Osaka and Sakai
04:40If you're right-handed, you'd be in the middle
04:42Then you have the choice whether you want
04:44Mr. Bjorn specializes in selling kitchen knives
04:50He specializes in face-to-face sales
04:56In 2015, he opened a shop in Soramachi, Tokyo
05:05From home-made to professional-made
05:08There are rare kitchen knives
05:13Sake-cutting
05:16Sake-cutting is different from home-made
05:22Can you cut bones?
05:25Can you show us?
05:28I'll show you, but you'll have to take responsibility
05:34These are all made in Japan
05:39Thank you for bringing a lot
05:41It's beautiful when you look at it
05:44It's very beautiful
05:46It looks beautiful, but I'm impressed by the taste
05:53If you cut this much
05:56It's easy to cut
06:03Not a single juice has fallen
06:07It's the same expression
06:12It's like the value of tomatoes has changed
06:17The moment you put it in your mouth, it's delicious
06:23Why did Mr. Bjorn come to Osaka?
06:29I've been traveling a lot since I was young
06:37I thought I'd go to Asia
06:42I've always liked Japan
06:45When I arrived in Osaka, there was no train
06:52I was going to stop at the station in the middle of the night
06:55I didn't know if I could get out of the station
06:58The first night in Osaka, I slept in front of the station
07:05It was the end of November
07:10There were so many people
07:13A lot of people asked me if I was okay
07:18Where are you from?
07:21Mr. Bjorn is here
07:24It's cool
07:26It's a little sad
07:28It's changed a lot
07:31Are you angry?
07:34No, I'm nervous
07:37Mr. Bjorn lives in the new world of Osaka
07:42There are a lot of old ladies in Osaka
07:47It's nostalgic
07:50The clothes are nice
07:55The hair is colorful
07:59It's like Daibutsu
08:01The way you talk is also colorful
08:05I thought it was interesting
08:08It's easy to get in
08:10I get fingerprints
08:15It's powerful
08:17Mr. Bjorn is fascinated by Japanese knives
08:24At the store, we always recommend a trial cut
08:28Mr. Bjorn's policy is to find a knife that suits the customer
08:46It took a lot of time and care
08:50The craftsmen studied for years
08:58They spent hours and hours to make it
09:03They didn't buy it in 5 minutes
09:06They explained it to the customers
09:12They taught them how to choose
09:18It took 2 or 3 hours
09:24Why do you live in Japan?
09:30I feel calm
09:34I feel connected to people around me
09:38The food is good
09:42I want to go back to Japan as soon as possible
09:49Mr. Bjorn has been a knife enthusiast for 8 years
09:55He is a real enthusiast
09:59As a Japanese, he understands the craftsmanship
10:05He explains it and sells it
10:08I'm impressed by his attitude
10:11We learned a lot from him
10:16Japanese knives are well-received
10:21The chef of Union Square Cafe has more than 100 Japanese knives
10:29Mr. Bjorn's store is doing well
10:33He is making a lot of money
10:36We visited Mr. Bjorn's store for the first time in 8 years
10:39Welcome
10:42I learned a lot
10:45We visited Mr. Bjorn's store for the first time in 8 years
10:50We visited Mr. Bjorn's store in the new world
10:58Is it time?
11:00Welcome
11:02What's that?
11:04A knife on the wall
11:09Is it a cardboard box?
11:11Welcome, Mr. Bjorn
11:14I can't find Mr. Bjorn
11:21Hello
11:23It's been a while
11:25Mr. Bjorn
11:27Your beard got shorter
11:29I learned a lot in 8 years
11:34By the way, Mr. Bjorn
11:36This is a knife shop, isn't it?
11:39That's right
11:42I stopped selling knives
11:49This is a knife shop, isn't it?
11:51That's right
11:54I stopped selling knives
11:58I stopped selling knives here
12:01I was able to open another shop nearby
12:04I was able to open another shop nearby
12:06It's too cramped here
12:08I thought it would be better to open a shop
12:11I thought it would be better to open a shop
12:14I thought it would be better to open a shop
12:16This is Osaka Tunnel
12:18This shop is out of business, so it was relocated
12:22In the old store, inspection and packaging work are carried out
12:27It takes about 30 seconds to walk to the new store
12:31As usual, there is a knife on his back
12:34As usual, there is a knife on his back
12:37Is it fast?
12:38That's right
12:40It's a familiar road
12:43Here
12:46It's Tawanaizu Osaka next to Tsuutenkaku
12:50The Tawanaizu Tower is Tsuutenkaku Tower
12:54Tawanaizu Tokyo is next to the Skytree Tower
12:58The Tawanaizu here is Tsuutenkaku Tower
13:01That's why it's Tawanaizu
13:03Did you like towers?
13:05Yes, I like towers
13:08Beyon, who likes towers
13:11After the last broadcast, he found a suitable property
13:14He signed a contract with the store and renovated it
13:17I want to go to the tower
13:20By the way, Skytree's Sky-town, Tower Knives Tokyo, was expanded in 2022.
13:28It's expanded here, too.
13:30Wow, that's amazing.
13:32They know what they're doing.
13:34Here you go.
13:38Wow.
13:40It's different.
13:42Wow.
13:44Sometimes customers come in.
13:46What do you mean, sometimes?
13:49It's more than before.
13:52It's not just customers.
13:54We have more staff.
13:56Eight years ago,
13:58I think there were about 10 shops in Tokyo and Osaka.
14:04Now, there are about 50 staff.
14:08Wow, that's a lot.
14:10If there were dozens of customers,
14:12we would need dozens of staff.
14:15When customers come in,
14:17we explain everything to them.
14:19It usually takes more than an hour for each person.
14:23Two hours is not uncommon.
14:25How many knives do you sell a day?
14:27How many knives do you sell a day?
14:31You look like you're selling a lot.
14:33We sell more than 100 knives a day.
14:39We don't sell knives.
14:41Our job is to explain knives.
14:44I see.
14:46It's not about buying or not buying.
14:50I'm happy that the number of customers' smiles has increased.
14:56That's our goal.
14:58Did the program influence you?
15:01Yes, it influenced me eight years ago.
15:07Two years later,
15:09I went to a world I didn't know.
15:13That was more influential.
15:15Mr. Takahashi also helped me a lot.
15:20Mr. Matsuko helped me a lot.
15:23You don't have to say that.
15:27The sales style is still the same.
15:30We explain to customers for an hour on average.
15:35I see.
15:37Thanks to Mr. Takahashi,
15:39the number of customers' smiles has increased.
15:43Wow.
15:45About 70% of our customers are from overseas.
15:50How many knives do you sell a day?
15:53We sell about 500 to 600 knives a day.
15:57There are different types of steel, shapes, and sizes.
16:02This is a sashimi knife to cut sashimi.
16:05This is a Deba knife to cut fish.
16:08This is a fugu knife to cut fugu.
16:14In the old days, people used to use a square knife.
16:21This is a nakiri knife to cut leaves.
16:24This is a vegetable knife.
16:26This is a cultural knife.
16:29This is a Santoku knife.
16:31There are three types of Santoku knives.
16:34You can cut vegetables, meat, and fish.
16:37That's why there are three types of Santoku knives.
16:39In Japan, Santoku knives are the most commonly used at home.
16:43This is an all-purpose knife to cut beef, meat, fish, and vegetables.
16:51This is an all-purpose knife to cut beef.
16:55Japanese people didn't eat meat.
16:58150 years ago, Japanese people didn't eat meat.
17:02This is an all-purpose knife to cut beef, meat, fish, and vegetables.
17:06This is an all-purpose knife to cut beef, meat, fish, and vegetables.
17:11This knife is used by craftsmen from all over Japan.
17:17This knife is used by craftsmen from all over Japan.
17:26He showed me the most expensive knife in the store.
17:33This is a tuna knife.
17:35People all over the world eat tuna.
17:41People all over the world eat tuna.
17:54This is a large tuna knife he purchased in 2018.
17:58This is a large tuna knife he purchased in 2018.
18:02This is a large tuna knife he purchased in 2018.
18:05This is the third time he has come to this store.
18:07The staff here are knowledgeable, they know what they're talking about.
18:10And it also gives me a chance, if I do want to try the knife, you know, it's best when you feel the knife.
18:16The curve will puncture through the tomato.
18:22I don't think I have a test cutter for this one, but that's what it feels like in your hand.
18:27Let it glide through. Don't use a lot of force, don't use a lot of force.
18:31The gentler you are, the more juice will remain in your tomato.
18:35Now, may I show you a difference on, like, when you were pushing it down?
18:39The same goes for your chef's knife. If you push it straight down, you can't feel the surface you get on there.
18:44It's quite rough. Whereas, same knife, and you glide it.
18:50Feel that surface.
18:51Oh, yeah.
18:52Much smoother. The smoother surface, when you boil up the carrot, doesn't overcook.
18:56You have more flavor remaining on the surface.
18:58You put it in your mouth, it hits your taste buds there, and much more contact, much more flavor from it.
19:04Your salads, when you cut them up and you have a smoother surface, less surface area, things dry out slower.
19:09So your salad will stay fresh longer.
19:11I'll put this one aside for you for now.
19:13And then you can think about it for a moment, and if you're sitting like, nah, that's fine as well.
19:21A petty knife. We use it for chopping up fruits, garlic, scallion.
19:26It was perfect. He taught me all about the knives.
19:29Taught us how to chop.
19:31Yeah, he taught me better ways to chop. Yeah, it was perfect.
19:35In the back of the shop, the customers are working on something.
19:43What are you doing in the back?
19:45Oh, in the back of the shop, we're fixing and repairing the knives.
19:52And we also want to put in some wood for maintenance.
19:55We were able to do it while getting support from the craftsmen.
20:00For example, Mr. Keiichi Fujii from Sakai, Osaka,
20:03made a knife here every Thursday for a few years.
20:07Our staff also learned from him and are able to make good knives in the future.
20:16In the workshop that was built in the shop,
20:18the staff learned how to make knives from the craftsmen,
20:21including how to maintain the knives,
20:23and are also teaching the next generation.
20:30When Mr. Bion made the workshop in the shop,
20:33he was filled with a certain feeling.
20:36I want to connect the craftsmen and the customers.
20:41I want to see what the craftsmen are making,
20:47but I also want to see the craftsmen's smiles.
20:51The customers will be so happy,
20:53so let's continue to make good things.
20:56I wanted to make a place where we can connect.
21:02However, when Mr. Bion's dream began to come true,
21:09due to COVID-19, an emergency declaration was issued.
21:14During COVID-19, we really didn't have any customers.
21:17Unlike other places, we didn't have web shopping,
21:22so the number of customers decreased by 90%.
21:31Due to COVID-19, the sales of Mr. Bion's shop
21:35fell by more than 90% due to the inbound customers.
21:38Even so, Mr. Bion was not discouraged.
21:42We didn't have sales, but we had time.
21:46I was very grateful for that time.
21:50I was able to learn a lot from the staff.
21:57When the craftsmen called out my name,
22:01I said, I'll teach you more.
22:04It was a very important time for us.
22:10Mr. Bion took advantage of the time he had during the pandemic
22:14and put his effort into the education of his employees.
22:20The current manager is also one of them.
22:23When did you open your shop?
22:25I opened my shop in February 2020.
22:28In the middle of COVID-19,
22:30the third month after I joined the company, the shop was closed.
22:35I studied English hard.
22:41When I joined the company, I really couldn't speak English.
22:45But the prerequisite for joining the company
22:48was to be able to speak English more than in a daily conversation.
22:51But I couldn't speak English,
22:53so I wanted to be able to speak English
22:55until the customers came back.
22:59The manager Tamaki, who couldn't speak English at all,
23:02is now...
23:15And how long can we keep the knife?
23:21It depends on the material, actually.
23:24This one, you need to sharpen once every three or four months.
23:28Of course, it depends on how to use it.
23:32I'm getting more and more stupid.
23:37The staff was raised well during the pandemic.
23:41It's good to learn English in a place like this.
23:44Mr. Biyoshi, you're amazing, too.
23:46I think it's great that you were able to make time for yourself.
23:52I was able to relax a lot, thanks to Matsuko.
23:57Do you have something in your hand?
24:01I think it's okay to be a little nitty-gritty on our show.
24:05Maybe it's because I did this.
24:09Japanese knives are so popular among foreigners.
24:14That's why they're so popular.
24:16It seems so.
24:18The reason for that is that in 2013,
24:21Japanese cuisine was selected as a UNESCO Intangible Cultural Heritage.
24:27I see.
24:28I think that's why more and more people in Japan
24:31want to use Japanese knives,
24:33especially in general households in Western countries.
24:35I'm glad to hear that.
24:37Mr. Katsunori, have you been to the New World recently?
24:40No, I haven't been there for the past few years.
24:42It seems that the New World you know has changed a lot in the last eight years.
24:48If you say that, I'm a little...
24:51All right, go ahead.
24:57The view has changed a lot.
25:00I've been walking around and diving.
25:04Mr. Kitamura, you were in the video, too.
25:07The audience was surprised.
25:09Actors make a lot of money.
25:13The New World is spread out around Tsutenkaku.
25:18Not only Kushi-katsu,
25:20but there are also more shops for tourists.
25:27Hey, Mr. Kiyo,
25:28have you run out of fugu?
25:30Oh, yes.
25:32Until recently, there was a big fugu hanging around here.
25:37But the fugu shop has closed.
25:40Oh, it's closed.
25:42Especially from here,
25:44there are a lot of colors that I like.
25:48It's like a castle.
25:51That's right. It looks like fugu.
25:53Fugu?
25:55It's a poisonous fish.
25:58We didn't have fugu overseas.
26:01I see.
26:03In 2020, the Shinisei fugu restaurant closed,
26:06and the scenery of the city changed.
26:09And the symbol of the New World is...
26:11I see.
26:13Tsutenkaku has changed a lot.
26:17There's a slide out there.
26:20Slide?
26:21Slide.
26:22A slide.
26:24I made a slide.
26:27Do you want to ride it?
26:29I don't know how to ride it.
26:30I'm going to stop in the middle,
26:34so I haven't ridden it yet.
26:36It's a slide.
26:37A tower slider that slides around Tsutenkaku.
26:41It's 60 meters long and slides at once in about 10 seconds.
26:49I think I can do a warp.
26:51I can see the city.
26:54It looks fun.
26:57Who is this?
27:01On the roof of the Tsutenkaku observation deck,
27:07you can enjoy athletics with only the harness,
27:10even though there is no fence.
27:16Furthermore, you can see the city of Osaka.
27:19You can dive from 40 meters above the ground.
27:22Bungee?
27:27Wow!
27:30What is this?
27:32It came down softly.
27:34No reaction.
27:36Do your job.
27:38However, there are scenes that don't change.
27:42I love this place because the taste hasn't changed.
27:49Bion's favorite curry and madras.
27:56Hello.
27:57Hello.
28:00I'm starving, so I'll have curry and cheese.
28:07When I first saw you, I thought you were a professional wrestler.
28:10That's right.
28:14Good morning.
28:21I'll have cheese, please.
28:24You look energetic.
28:26The great thing about this place is that they don't match the taste of the customers.
28:32They don't match the taste of the customers?
28:33There are various seasonings here,
28:36but the taste of this place is the same.
28:39They make it delicious all the time.
28:43There is no deception.
28:45I'll have it.
28:46Enjoy your meal.
28:54It's delicious today, too.
28:56It's sweet and spicy.
29:00It's delicious.
29:02It looks delicious.
29:04I ate madras curry in Tokyo.
29:08Do you have it in Tokyo, too?
29:09Yes, we do.
29:11Is it related to you?
29:12Yes, it's my disciple.
29:15There is an actor named Kazuchi Kitamura.
29:21He is my disciple.
29:24He makes madras curry in Akasaka.
29:29I see.
29:30In fact, there is a shop in Akasaka.
29:34The owner is Kazuchi Kitamura, an actor.
29:37He trained in a shop in Osaka around 2018.
29:41Did he train in a shop?
29:44He was a regular customer for about 30 years.
29:49He wanted to open a curry shop someday.
29:55He had to teach him how to make curry.
29:58That's why he joined this shop.
30:02He was a regular customer.
30:04The customers were surprised.
30:06Actors make curry.
30:10Please teach me, too.
30:13I want to do it, too.
30:16I want to do it.
30:17I see.
30:18It's not curry.
30:21The customers from all over Japan come to Miyon's shop.
30:30Is this curry?
30:31Yes, it is.
30:33This is soba-kiri.
30:35Soba-kiri?
30:36No, this is men-kiri.
30:39I see.
30:48What kind of noodles do you make?
30:49I always love buying Japanese knives.
30:51It's better to get it here.
30:53I'm going to get this bad boy and start cutting pizza with it.
30:55It's a noodle knife.
30:56Pizza?
30:57It's a lot easier to sharpen because it's one edge.
30:59It's a novel way of using it.
31:01It's a noodle knife.
31:03I see.
31:04It's easy to use.
31:08This customer has a pizza kiln at home.
31:13He sometimes bakes 20 pizzas a day.
31:16He noticed the soba-kiri knife.
31:19Carbon steel that will rust is very, very easy to sharpen, but it will rust.
31:25First new knife for Nihon.
31:28He just got married.
31:31Congratulations!
31:34He just got married.
31:37Congratulations!
31:41We both like cooking together.
31:43So, I think the knife is something that we both share and like to incorporate.
31:47We'll be using it in our household.
31:49Thank you very much.
31:51Thank you very much.
31:58It's a good thing to come on a trip abroad.
32:01Where are you from?
32:02Portugal.
32:03Portugal?
32:04We buy two knives.
32:06One for bread and one for general use.
32:09We have a restaurant that uses a lot of knives.
32:12But we like to have a knife at home that gives us a much better cut.
32:17I like...
32:18Fish restaurant.
32:19Ah, fish restaurant.
32:20Ah, great.
32:21Fish restaurant.
32:22Fish restaurant.
32:23Ah, ah, ah.
32:24It's sharp, but open in the middle.
32:26But open in the middle.
32:27If it's a knife that cuts very well like this type of knife,
32:31the cut comes out much cleaner, much more accurate.
32:35It's much more accurate than if it's a knife that cuts badly or has little...
32:41Thank you very much.
32:44Ah, but what I was talking about, a multipurpose knife,
32:47would be left-handed and right-handed knife pulls in the opposite direction.
32:55Wow.
32:56Mr. Bion, who was speaking English all day, went to...
33:00This is the place I often go to.
33:02It's called Jan Jan Yokocho.
33:04There are a lot of restaurants, bars, and other shops.
33:08It's a shopping district.
33:10This is the place I always go to.
33:15Are you going home?
33:16Yes, I'm going home.
33:17Ah, good evening.
33:18Good evening.
33:19Excuse me.
33:20Welcome.
33:21Yes.
33:22I didn't buy anything.
33:23Then, excuse me.
33:24Please give me that.
33:26Yes.
33:28Thank you, Mr. Bion.
33:34Cheers!
33:35He's got a smile on his face.
33:40Mr. Bion, do you come here often?
33:42Well, there are a lot of foreigners these days,
33:46and Maori is using English, so I forget Japanese.
33:52This is a place where you can learn the language and get used to Osaka.
33:59This is a place where you can learn how to speak.
34:05When I go to Tachinomiya in Osaka,
34:07I always have a conversation with Maori.
34:10Mr. Bion, do you feel good?
34:12In the idol world.
34:13Idol.
34:16I'm not an idol.
34:19I see. It's interesting.
34:22That's right.
34:23You go to Izakaya not to forget Japanese.
34:26That means there are a lot of inbound customers.
34:30But in Tachinomiya, you can speak Kansai dialect fluently.
34:34And now, Mr. Bion is moving towards a new goal.
34:39Yes.
34:40In order to protect the future of Japanese craftsmen,
34:42we have invited Mr. Bion to take on a new challenge.
34:49Is there a problem?
34:51No, I'm not.
35:03Mr. Bion, is this the place?
35:05That's right.
35:06This is Kawaraisu City Hall.
35:11It's twice the size of Osaka,
35:14so you can do things you can't do in Osaka here.
35:19We visited the workshop of Mr. Bion's shop,
35:22which was completed in 2022 in Seki City, Gifu Prefecture.
35:27Here, we polish and finish professional knives.
35:35Here, the staff learn from professionals in Osaka's workshops
35:39and work hard to become professional knife craftsmen.
35:43A professional knife craftsman from Osaka, Sakai,
35:46also cooperated with Mr. Bion to train his successor.
35:54There was an interesting knife in the workshop in Gifu.
35:58This is a concept to pass on to the future.
36:03We want to pass on good knives to the next generation.
36:08This is one of our brands.
36:10Is this an original brand?
36:12Yes, this is an original brand.
36:15When the COVID-19 situation gets better,
36:18we want to give a chance to young professionals in Seki City.
36:22We want to raise young craftsmen in Sakai.
36:26This is our brand.
36:28We have a lot of good knives.
36:32In order to pass on traditional Japanese knife-making techniques to the next generation,
36:37we created an original brand.
36:43When you visit Gifu, there is always a place to show your face.
36:48The place I'm heading to is one of the places I'm proud of.
36:55This is the left side.
36:59It makes a good sound.
37:05Hello, Mr. Sakai.
37:08Can I come in?
37:10Hello.
37:12Excuse me.
37:14Hello.
37:15Hello.
37:17What is this place?
37:19This is a former Tower Knives.
37:22I've been working here for about 6 years.
37:25I became independent this year.
37:27What's your name?
37:28My name is Mizuki Sako.
37:31Ms. Sako joined Tower Knives in 2018.
37:37She is the first person to become independent this year.
37:43She is now working at her workshop.
37:51Why did you join Tower Knives?
37:56I wanted to work in English.
38:00I don't care about sharpening.
38:03You weren't interested in knives.
38:05That's right.
38:08I didn't have any knowledge.
38:10I didn't know the shape or the material.
38:13I learned everything from scratch.
38:15I've never sharpened a knife.
38:17Why did you become independent?
38:21It was fun.
38:22I like sharpening.
38:25I fell in love with it.
38:28I think the customers' smiles influence me.
38:35I think it's good to make people happy.
38:40I haven't thought about the future yet.
38:47I want to do my best to become better.
38:53The future of Tower Knives depends on it.
39:01I'm happy to choose the way to make it.
39:05It's a great opportunity.
39:08Let's sharpen the future together.
39:22I think it's good to be independent.
39:27I think it's good to be independent.
39:31I think it's good to be independent.
39:42I've been on a business trip a lot lately.
39:45When I come back to Osaka, I always take pictures.
39:49I feel like I'm back in my hometown.
39:53The atmosphere changes depending on the season and time.
39:58When I see my hometown, I feel like I'm back in the new world.
40:02When I see my hometown, I feel like I'm back in the new world.
40:07Beyond's favorite scenery
40:09Beyond's favorite scenery
40:15This is my favorite scenery.
40:24Many craftsmen from all over the country make wonderful knives.
40:30The staff explains it to the customers.
40:35The staff explains it to the customers.
40:48It's not just the customers' smiles.
40:50It's not just the customers' smiles.
41:01I think it was a good idea to open a knife shop here.
41:06I think it was a good idea to open a knife shop here.
41:11Knives made by young craftsmen
41:16Knives made by young craftsmen
41:21Knives made by young craftsmen
41:26Knives made by young craftsmen
41:31There are various machines in the shop.
41:36I hope that young craftsmen will be connected to the future of knives.
41:45I would be happy if I could support knives.
41:50I would be happy if I could support knives.
42:07I asked Beyond if he still likes Japan.
42:12I asked Beyond if he still likes Japan.
42:15I've always loved Japan.
42:19I've always loved Japan.
42:26I've always loved Japan.
42:30It's been 32 years.
42:35I've always loved Japan.
42:37I've always loved Japan.
42:41I've always loved Japan.
42:44I've always loved Japan.
42:54I'm interested in knives.
43:00Japanese knife
43:04Japanese knives
43:09Japanese knives
43:14I want to make Japanese knives!
43:19I want to make Japanese knives!
43:24What do think of Japanese knives?
43:27What time is it?
43:29Five.
43:31Six. Seven.
43:33I've been living here for more than ten years.
43:37You two are getting old.
43:39Oh no!
43:41I'm not getting old!
43:43Forever 21!
43:45This is my city.
43:47My Liverpool.
43:49Nine.
43:51Ten.