【鋸】のこ
It would not be an overstatement to say that a saw is the tool used the most out of all the carpentry tools. We use saws to cut timbers, of course, but there are two kinds of edge depending on which way of the timber you wish to cut. When you want to cut along the fibre of the timber, the Tatebiki (vertical) is the one to use, on the other hand, when cut against the fibre, the Yokobiki (horizontal) is the one to use. The edges are made differently depending on its use, have a close look when you have a chance.
Each saw can also be called differently depending on how many edges it has. If it has the edge on both sides of the saw, it is called Ryoba-noko (both sided saw), one side, Kataba-noko (single sided saw).
Sizes are various as well. To begin with, I’d like to introduce you to the “traditional” Japanese units of measurement. I say “traditional” because my sister didn’t understand when I mentioned this although I always thought this is very common. Anyway, please have a look at the chart below.
We, Japanese carpenters, call saws by its length. X Sun (pronounced soon) or Shaku X Sun (a number goes to X) The one we use the most often is probably Kyu-Sun (9 Sun, about 27cm) The smaller the number, the finer and the thinner the edge. For smaller timbers, we would use Nana-Sun (7 Sun, about 21cm) or Ha-Sun (8 Sun, about 24cm) they give it a smooth cut end.
For the much larger timber or a log, we use a Shaku (1 Shaku, about 30cm), Shaku I-Sun (1 Shaku and 1 Sun, about 33cm) or Shaku Ni-Sun (1 Shaku and 2 Sun, about 36cm) As you can guess, the edge gets bigger, thicker and more rough. So does the cut end.
Most of the carpenters use the Honto *1 Ryoba-noko but the Kaeba-shiki *2 is becoming more and more popular as it is in fact very useful. We also use them as well. It is sharp and cheap. Recently a new type has been in a shop that can actually cut vertically, horizontally and diagonally! The new technology is amazing.
*1 Honto: The traditional saw that we sharpen when it becomes worn out. Accordingly, the saw becomes smaller as we use it.
*2 Kaeba-shiki: The saws that gets thrown away when it becomes worn out and not sharp enough.
This time, I introduced very basic of saws but there are many more of them for various uses. I intend to introduce them all in the future, keep posted 🙂
大工道具の中で一番使うと言っても過言ではない、みなさんも中学生の技術の授業で使いませんでしたか？「のこぎり」木材を切断するのに使用しますが、基本的にノコには縦挽き、横挽きの2種類があります。そして両端に刃がある物が、両刃鋸（りょうばのこ）と呼ばれ、片方だけに刃がある物が、片刃鋸（かたばのこ）と呼ばれます。
そもそも縦挽きと横挽き、なぜ2種類あるのでしょうか？それは木材の切る方向によって使い分けるからです。木の繊維方向に切断したい時は、縦挽き （丸太をさけるチーズだとすると、さきたいときには縦）木の繊維を横切るように切断する時は、横挽き（チーズの長さをカットしたいとき）を使用します。刃の作りも縦挽きと横挽きと作りが違うので機会があれば見てみてください。
そして大きさにも種類がありますが、我々大工は〜寸目と言っています。よく使うのは、九寸目（きゅうすんめ）でしょうか、数字が小さくなるほどサイズも刃の細かさも小さくなり、刃の厚みも薄くなります。ですので、小さい木材を切る際には七寸目や八寸目を使います。（切り口が綺麗です）逆に大きな角材や丸太を切るときは尺目や尺一寸目、尺二寸目を使います。もちろん、刃は大きく、厚く、荒くなります。（切り口も荒い）
大工さんが使う鋸はほとんどが本刃の両刃鋸ですが（本刃とは、刃が切れなくなると目立て（刃を砥ぐこと）をし、繰り返し使えるノコのことで、使ってくうちにだんだん小さくなっていく）現在はホームセンターにある「ゼットソー」や「硬い奴」、「暴れん坊」、「石頭」など様々な替え刃式の（替え刃式とは切れなくなったらポイ）のこぎりが主流です！我々ももちろん使っています！！切れ味も良いし、本刃のノコにくらべたら安いです。それに最近は「たて、よこ、ななめ」とかいって全方向に切れる鋸なんかも売っています！正直これ、メッチャオススメ！
今回は鋸の基本的なことをお話ししましたが、まだまだ他にも様々な用途に合わせて使う鋸があります。ひとつずつ紹介していきますのでお楽しみに！