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Up-to-date report from one of our students!


Nationality: Japan
Course: Shoe Making
Program: Master Course
Period: Sept. 5,2016-Apr. 28,2017


I worked in Japan for about 10 years but my former job had nothing to do with shoe making. I simply liked leather working as a hobby. I used to make small items such as leather wallets on my days off. For this past 2 years, I studied every week at a shoe making school in Kobe, Japan. I totally enjoyed the process of how my idea became actual shoes, so I kept making shoes on weekends even though I was tired from my weekday’s work. It takes a long time to make 1 pair of shoes, but I just love the shoe making process itself.
I quit my job 1 year ago and decided to come to Florence to study shoe making. I took Italian lessons for 4 months from this May, and I am now taking shoe making lessons in Italian. There is so much I need to learn now, but I hope to enjoy this learning experience.

Mar. 02, 2017 | Posted in Blog, Shoemaking , | Tags:, | Language:
Reporter: Masami ISHIZUKA | Course: Shoemaking

Shoe Making 21-Master Course 2016 (Student2)

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It was our 2nd Master Course class at Mr. Rossi’s shop. We had our feet diagnosed.

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My feet did not have any long fingers, so called the “square type”. Asian people tend to have wide feet like mine.

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This scanner tells where on your feet gets more or less pressure. I was told that I stood straight with a little bit more weight on the right foot.

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Tina has decided to borrow these shoetrees. I glued special corks over the shoetrees that I borrowed, then I grinded till it’s shaped to match my feet.

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After school, I sometimes go out with my friends to a bar for a drink. Today we decided to enjoy a glass of drink at a bar near the San Lorenzo Church. I loved the simple and natural interior of the bar.

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On the weekend, I went to a restaurant called “Zaza” with my friends. Melon with cured ham we had as an appetizer was great!

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We ordered 2 kinds of pastas. This one is carbonara. Very yellow.

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This pasta is “pici” from Siena, very chewy and tasty. We had it with Bolognaise sauce.

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This week, we started learning the Norwegian method. Before sewing, the insole must be cut out like this photo. It was as difficult as peeling radish skin off for me.

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Prof. Angelo showed me how. Of course he does it so beautifully. I will do my best to perform the same kind of work someday.

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