수제화 라스트 생산 현황 조사 : 성수동 지역을 중심으로

Abstract

This study is a basic study to develop shoe last design technology to enhance and revitalize the competitiveness of the handmade shoes. In-depth interviews were conducted with four manufacturers in Seongsu-dong to identify the production status and design technology of shoe lasts. The result of the research is as follows. Firstly, shoe lasts for adults are produced at intervals of 5mm between 245mm-285mm for men's shoes, and between 220-260mm for women's shoes. The production rate of women's shoes was high in the order of general type, boot type, and sandal type while men's shoes mainly produce general type. Secondly, the master last size and ball girth rating for men's and women's shoes were analyzed to EE-EEE grade at 260mm and D grade at 235mm. The length of the master last for men's shoes is 276-290mm, the heel width is 60-65mm, the ball width is 88-90mm, the ball girth is 250mm, and the waist girth is 248mm. The length of the master shoe last for women's shoes is 236-245 mm, the heel width is 50-55mm, the ball width is 78-80mm, the ball girth is 211~213mm, and the waist girth is 213~215mm. Thirdly, the last grading deviation is 5mm in length, the heel width is 0.5mm, the ball girth is 3.5mm, and the ball with is 1.2mm. The ball girth dimensions of Oxford type, slip-on type, and sneakers type are made at 250mm, 248mm, and 245mm for men's shoes. For women's shoes, the ball girth dimensions of pump type, loafer & boot type, and sandal type are made at 211∼213mm, 214∼215mm, and 211mm. Fourthly, t+he construction of the automation system is insufficient and almost completely depends on manual production.