ワタシが日本に住む理由 2024年12月14日 私、包丁バカです！日本の匠の技を世界に広めるカナダ人
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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 also next to the Sky Tree Tower
12:58The Tawanaizu Tower is Tsuutenkaku Tower
13:01The Tawanaizu Tower is Tsuutenkaku Tower
13:04You like towers?
13:06I like towers
13:09Mr. Bion who likes towers
13:11After the last broadcast, he found a suitable property
13:14He signed a contract immediately and renovated the store
13:17I want to go near the tower even a little
13:20By the way, Tawanaizu Tokyo, which is in the sky town of the Sky Tree, was also expanded in 2022
13:28This is also expanded
13:30That's great
13:32This is good
13:34Please
13:40It's different
13:43Occasionally customers will come
13:46Occasionally?
13:49The number of customers has increased
13:53Not only customers, but also staff
13:56Eight years ago, there were about 10 stores in Tokyo and Osaka
14:05Now there are about 50 staff
14:09It's getting bigger
14:11If there are dozens of customers, dozens of staff are needed
14:15When customers come in, it's normal to explain for more than an hour
14:23Two hours is not uncommon
14:25How many knives do you sell a day?
14:27How many knives do you sell a day?
14:30This is a face that sells a lot
14:33I sell more than 100 knives a day
14:39My job is not to sell knives, but to explain knives
14:45I don't care if I buy it or not
14:49I am happy that the number of customers' smiles has increased
14:56That is the purpose
14:58Was there an influence of the program?
15:01There was an influence of the program eight years ago
15:05Thank you
15:07After two years, I went to a world I didn't know
15:13I was more influenced
15:15Mr. Takahashi also helped me a lot
15:20Mr. Matsuko helped me a lot
15:23You don't have to say that
15:26The sales style of particularity is still the same
15:30I explain for an average of an hour to a group of people
15:37With careful consultation, it was ranked first in the shopping ranking by travelers
15:43Wow
15:45Now, about 70% of the customers are from overseas
15:50How many types of knives are there?
15:52There are about 500 to 600 types
15:57There are various types, shapes, and sizes
16:02For example, a sashimi knife for cutting sashimi
16:05A Deba knife for handling fish
16:08A sashimi knife for cutting fugu
16:14In the old days, everyone used a square knife
16:22A knife for cutting leaves
16:24A knife for cutting vegetables
16:26A cultural knife and a Santoku knife
16:31Santoku has three blades
16:34It can cut vegetables, meat, and fish
16:39In Japan, the Santoku knife is the most commonly used knife
16:43A knife for cutting beef, fish, and vegetables
16:50A knife for cutting beef
16:55Japanese people didn't eat meat
16:58150 years ago, many people didn't eat meat
17:02A knife for cutting beef, fish, and vegetables
17:06Japanese people didn't eat meat
17:11A knife for cutting beef, fish, and vegetables
17:17The knives in the shop are purchased by knife craftsmen from all over the country
17:26He showed us the most expensive knife in the shop
17:33This is a tuna knife
17:35People all over the world eat tuna
17:41It costs 2,000,000 yen for 400-500 kg of tuna
17:48I don't think it's expensive
17:51I don't need that much
17:54A big tuna knife purchased in 2018
17:58It's not sold yet
18:01It's a sword
18:02I like this shop
18:05This is the third time
18:07The staff here are knowledgeable
18:09They know what they're talking about
18:11It also gives me a chance
18:12If I do want to try the knife
18:14It's best when you feel the knife
18:17The number of repeaters increased
18:22I don't think I have a test cutter for this one
18:25That's what it feels like in your hand
18:27Let it glide through
18:29Don't use a lot of force
18:32The gentler you are, the more juice will remain in your tomato
18:36May I show you a difference?
18:38When you were pushing it down
18:40The same goes for your chef's knife
18:41If you push it straight down
18:43You can't feel the surface you get on there
18:45It's quite rough
18:47Whereas the same knife
18:48And you glide it
18:51Feel that surface
18:52Much smoother
18:54The smoother surface
18:55When you boil up the carrot
18:56It doesn't overcook
18:57You have more flavor remaining on the surface
18:59You put it in your mouth
19:01It hits your taste buds there
19:03Much more contact, much more flavor from it
19:05In salads, when you cut them up
19:06And you have a smoother surface
19:07Less surface area
19:08Things dry out slower
19:10So your salad will stay fresh longer
19:12I'll put this one aside for you for now
19:14And then you can think about it for a moment
19:16And if you're sitting like
19:17Nah, that's fine as well
19:21A petty knife
19:23We use it for chopping up fruits
19:25Garlic, scallion
19:27It was perfect
19:28He taught me all about the knives
19:30Taught us how to chop
19:31Yeah, he taught me better ways to chop
19:33That was perfect
19:36In the back of the shop
19:37Customers are working on something
19:44What are you doing in the back?
19:46In the back of the shop
19:49We're fixing and repairing the knives
19:53And we also want to put in some wood for maintenance
19:56So we're getting support from the craftsmen
19:59To do something
20:00For example, Mr. Keiichi Fujii from Sakai, Osaka
20:03He's been making knives here every Thursday
20:07And our staff are learning from him
20:09So that we can continue to make good knives
20:16In the workshop built in the shop
20:18The staff learn how to make knives from the craftsmen
20:21Including how to maintain the knives
20:23And they also teach the next generation
20:31When Mr. Bion started the workshop
20:34He had a special feeling
20:37I want to connect the craftsmen with the customers
20:41I want to see what the craftsmen are doing
20:47But I also want to see their smiles
20:51I want to see their happiness
20:54So I want to continue to make good knives
20:57I wanted to make a place where they can connect
21:02But when the shop was built
21:04And Mr. Bion's feelings started to connect
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 we didn't have any customers
21:24The sales were down by 90%
21:31Due to COVID-19, the sales of Mr. Bion's shop were down by 90%
21:38But Mr. Bion didn't give up
21:42We didn't have sales, but we had time
21:46I was very grateful for the time
21:51I was able to learn a lot from the staff
21:57When the craftsmen called out my name
22:01I told them I would teach them more
22:04It was a very important time for us
22:10Mr. Bion took advantage of the time he had during COVID-19
22:13And put his effort into teaching his employees
22:20The current manager is also one of them
22:24When did you open your shop?
22:25In February 2020
22:28During COVID-19, the third month after I opened my shop, the shop was closed
22:35I studied English hard
22:41When I opened my shop, I couldn't speak English
22:45But I was able to speak English more than I could in a daily conversation
22:51I want to be able to speak English until the customers come back
22:59The manager couldn't speak English at all
23:15How long can we keep the knife?
23:21It depends on the material
23:23This 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
23:37Mr. Bion's staff was very helpful during COVID-19
23:40It's good to learn English in a place like this
23:44Mr. Bion, it's great that you were able to take advantage of the time you had
23:52I was able to relax a lot thanks to Matsuko
23:57Do you have something in your hand?
24:01Our program is very niche
24:05Maybe it's because I did this
24:08Japanese kitchen knives are very popular among foreigners
24:16I see
24:18The reason is that Japanese food was exported to UNESCO in 2013
24:27I see
24:28I think it's because there are more people who want to use Japanese kitchen knives in Japan
24:34I'm glad as a Japanese
24:37Mr. Katsunori, have you been to the New World recently?
24:40No, I haven't been there for a few years
24:42It seems that the New World you know has changed a lot in the last 8 years
24:48Well, if you say so...
24:51Okay, go ahead
24:57The view has changed a lot
25:00I'm walking around and diving
25:04Mr. Kitamura, you were in the video
25:07The audience was surprised
25:09Actors are like curry
25:13The New World is spread out around Tsutenkaku
25:18Not only Japanese kitchen knives,
25:20but there are also more shops for tourists
25:27Mr. Bion, you're running out of food
25:31Until recently, there was a big blowfish hanging here
25:37The blowfish shop has closed
25:40Oh, it's closed
25:42Especially from here, there are a lot of places I like to see
25:47Oshido, Kotekote, Osaka
25:51Yes, it looks like a blowfish
25:53Blowfish?
25:55It's a poisonous fish
25:58It's not available overseas
26:01I see
26:03In 2020, the blowfish shop has closed
26:06The view of the city has changed
26:08And the symbol of the New World is...
26:11I see...
26:13Tsutenkaku has changed a lot
26:17There is a slide outside
26:20Slide?
26:21Slide
26:22Slide
26:25There is a slide
26:27Do you want to ride?
26:28I don't want to
26:30I'm going to stop in the middle
26:34I haven't been there yet
26:36Slide
26:37A tower slider that slides around Tsutenkaku
26:41It slides 60 meters in about 10 seconds
26:47Wow
26:49It looks like a warp
26:51I can see the city
26:53It looks fun
26:55It looks fun
26:57Who is this?
27:01In addition, on the roof of the Tsutenkaku observation deck
27:07You can enjoy athletics with only the harness
27:12Wow
27:15In addition
27:17You can see the city of Osaka
27:19From 40 meters above the ground to the dive
27:22Bungee?
27:31What is this?
27:32It came down softly
27:34No reaction
27:36Do your job
27:39However, there is a scene that does not change
27:42The taste has not changed
27:46I love this place
27:50Biyon's favorite curry and madras
27:56Hello
27:57Hello
28:00I'm hungry, so I'll have curry and cheese
28:04Cheese
28:05Cheese
28:06Thank you
28:07When I first saw it, I thought it was a professional restaurant
28:13Good morning
28:15Welcome
28:17Please come in
28:19Welcome
28:21S size cheese, please
28:24You look fine
28:26The great thing about this place is that it doesn't match the taste of the customer
28:32It doesn't match
28:33There are various seasonings here
28:36But this is the same taste
28:41It's delicious
28:43No deception
28:45Let's eat
28:46Thank you
28:54It's delicious today
28:56The taste is sweet and spicy
29:02It looks delicious
29:05I ate madras curry in Tokyo
29:07Do you have it in Tokyo?
29:09Yes
29:10Is there a relationship?
29:12I have an actor named Kazuchi Kitamura
29:20He is my disciple
29:24He is making madras curry in Akasaka
29:29I see
29:30In fact, there is a shop in Akasaka
29:34The owner is Kazuchi Kitamura
29:37He trained in Osaka in 2018
29:41Did you train in Osaka?
29:44I was a customer of Uttoko
29:47About 30 years ago
29:49I want to open a curry shop in Uttoko someday
29:55I have to teach how to make curry
29:58Mr. Kitamura, you are in this
30:02I was surprised by the practice
30:06Actors make curry
30:10Please teach me when I have time
30:13I want to do it
30:16I want to do it
30:17Really?
30:18Not curry
30:21Mr. Miyon's shop has a variety of knives
30:26Customers come from all over the country
30:30This is curry
30:32Yes
30:33This is soba-kiri
30:35Soba-kiri?
30:37This is noodle-kiri
30:39What kind of food do you like?
30:41I always love Japanese rice
30:43It's better to get it here
30:45What kind of food do you like?
30:47What kind of food do you like?
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 just one edge
30:59It's a novel way of using
31:01It's a noodle knife
31:03I see, it's easy to use
31:10This customer has a pizza kiln at home
31:13He sometimes bakes 20 pizzas a day
31:16He's interested in the soba-kiri knife
31:37Congratulations
31:38Thank you
31:47We'll be using it in our household
31:49Thank you very much
31:50Have a good night
31:51Thank you very much
31:57It's a good thing to come on a trip abroad
32:00Yes
32:01Portugal
32:02Portugal?
32:03Portugal?
32:04We bought 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'd like to have a home-grown knife
32:14That gives us a 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 you have to cut it in half
32:26But you have to cut it in half
32:27If it's a knife that cuts very well like this
32:31The cut comes out much cleaner, much more accurate
32:35And much more...
32:37It's much more accurate than if it's a knife that cuts badly
32:39Or that has little...
32:41Thank you very much
32:42Thank you
32:43Thank you
32:45But what I was talking about, a multi-purpose knife
32:48Would be left-handed and right-handed knife pulls in the opposite direction
32:53After closing
32:55Wow
32:56Mr. Bion, who was speaking English the whole day, went to...
33:00This is where I often go
33:03Jan Jan Yokocho
33:04There are a lot of restaurants and bars
33:07And a lot of shops
33:10This is where I always go
33:15Can I come in?
33:16Yes, come in
33:17Good evening
33:18Good evening
33:19Excuse me
33:20Welcome
33:21Yes
33:23Excuse me, can I have that?
33:25Yes, the usual
33:26Yes
33:27Thank you
33:28Thank you
33:30Thank you
33:34Cheers
33:35Two in the eye
33:37Mega shock
33:40Mr. Bion, do you come here often?
33:43Recently, there are a lot of foreigners
33:46And Maori are using English
33:49So I forget Japanese
33:52This is where I use words
33:55And there is a place called Nori in Osaka
33:59This is where I learn how to speak
34:04When I go to Tachinomiya in Osaka
34:07I talk with Maori
34:10Do you feel good?
34:12In the idol world
34:16I'm not an idol
34:20I see, it's interesting
34:23You go to bars to not forget Japanese
34:26That means there are a lot of inbound customers
34:30But in Nomiya, you can speak Kansai dialect
34:34Mr. Bion is moving towards a new goal
34:39To protect the future of Japanese craftsmen
34:42Mr. Bion is taking on a new challenge
34:51Do you have a problem?
34:52Yes, that's what he said
34:55Mr. Bion, is this the place?
34:57Yes, this is Kawarai City's Seki-Go-Go
35:03It's about twice the size of Osaka
35:06You can do things you can't do in Osaka here
35:11We visited Seki-ji, Gifu Prefecture
35:14It was completed in 2022
35:17It's the oldest building in Japan
35:20This is Seki-ji, Gifu Prefecture
35:22Mr. Bion's workshop was completed in 2022
35:27Here, we polish and finish the knives
35:35Here, the staff learn from the professionals
35:39And work as knife craftsmen
35:43Osaka and Sakai's knife craftsmen
35:46Mr. Bion cooperated to develop the workshop
35:54There were some interesting knives in the Gifu workshop
35:59This is a concept to pass on to the future
36:03We want to pass on the good knives to the next generation
36:08It's one of our brands
36:10Is it an original brand?
36:12Yes, it is an original brand
36:15When the COVID-19 situation is over,
36:18we want to give a chance to young craftsmen
36:22We want to raise young craftsmen in our workshop
36:26That's our brand
36:28It's a pretty good brand
36:32We want to pass on the traditional Japanese knife craftsmanship
36:35to the next generation
36:37So we made an original brand
36:41When you visit Gifu, there is always a place you want to show your face
36:45The place I want to show my face is
36:48one of the places I'm proud of
36:53It's on the left
36:57It makes a good sound
37:04Hello
37:06Can I come in?
37:08Can I come in?
37:10Please come in
37:12Excuse me
37:14Hello
37:16What is this place?
37:18This is a former TOWER KNIVES
37:22We've been working here for about 6 years
37:25We opened this place this year
37:27What's your name?
37:28My name is Mizuki Sako
37:31Ms. Sako joined TOWER KNIVES in 2018
37:35This is No.1
37:37which was established by Ms. Bion this year
37:43Now she is working at Ms. Bion's workshop
37:52Why did you join TOWER KNIVES?
37:55How did you start?
37:57I wanted to work in English
38:00I didn't care about sharpening
38:03You didn't care about sharpening?
38:05No
38:08I didn't have any knowledge
38:10I didn't know the shape or the material
38:13I just studied from the beginning
38:15I've never sharpened
38:17Why did you join TOWER KNIVES?
38:21It was fun
38:22I like sharpening
38:25I like it
38:28The smiles of the customers
38:31I think that's the influence
38:35I think it's good to make people happy
38:40What's your future plan?
38:42I haven't thought about it yet
38:47I just want to do my best
38:50so that I can get better
38:53TOWER KNIVES has a future
38:57We can get better things
39:01I'm happy to choose the way to make it
39:05It's a great opportunity
39:07Thank you
39:08Let's sharpen the future together
39:22TOWER KNIVES has a future
39:25We can get better things
39:28I'm happy to choose the way to make it
39:31It's a great opportunity
39:33Thank you
39:34Let's sharpen the future together
39:37Thank you
39:38Thank you
39:39Thank you
39:40Thank you
39:41Thank you
39:42Thank you
39:43Thank you
39:44Thank you
39:45Thank you
39:46Thank you
39:47Thank you
39:48Thank you
39:49I'm back to my hometown
39:53The atmosphere changes depending on the season and time
39:58I feel like I'm back in the new world
40:02I feel like I'm at home
40:07Beyond's favorite scenery
40:10Beyond's favorite scenery
40:16This is my favorite scenery
40:24Many craftsmen from all over the country make wonderful knives
40:30The staff explains to the customers
40:35The staff explains to the customers
40:38It's my favorite place
40:48It's not just the customers' smiles
40:51I'm happy when the employees' smiles come out
41:00I'm glad I opened a knife shop here
41:05I'm glad I opened a knife shop here
41:10I'm glad I opened a knife shop here
41:12I'm glad I opened a knife shop here
41:30I'm glad I opened a knife shop here
41:34I'm glad I opened a knife shop here
41:37I'm glad I opened a knife shop here
41:45I'm glad I opened a knife shop here
42:08I asked him if he still likes Japan
42:14I still like Japan
42:19I've seen a lot of things
42:24I've studied things I've never seen before
42:26I've studied things I've never seen before
42:27I like Japan more and more
42:30It's been 32 years
42:34I still like Japan
42:36I go abroad and come back to Japan.
42:40I may not look like a Japanese person,
42:44but I think I'm more of an Osaka person.
42:52I see.
42:53You're interested in knives.
42:57That's right.
42:58When foreigners come to Japan,
43:01they study Japanese knives and originals
43:05and think about the future of Japanese knives.
43:08I'm happy about that.
43:10I see.
43:11If you use a knife that you've chosen,
43:15you'll be more attached to it and enjoy cooking.
43:18That's right.
43:19I think you'll get better at cooking.
43:21I don't know about that.
43:23You don't know about that?
43:26Hey, what time is it?
43:28What time is it now?
43:29Five.
43:31Six.
43:32Seven.
43:33I've been living here for more than 10 years.
43:37You're both getting old.
43:40Oh, no!
43:41I'm not getting old!
43:43Forever 21!
43:45This is my city.
43:47My Liverpool.
43:50Nine.
43:51Ten.