Description

For the best knives in the world, aficionados and demanding professionals know there’s only one choice!

This lavishly-illustrated guide to Japanese kitchen cutlery highlights the craftsmanship, traditions and techniques that make these knives prized the world over. Which types of Japanese knives are best for you? How are they stored and cared for? And most important of all: How do you keep them sharp? Natural whetstones are essential to maintain a high-performance blade, but you need to know how to select and use them.

This book offers expert guidance in selecting, sharpening, storing and caring for artisanal Japanese knives:

What are the advantages of Japanese knives? The list is long: expert craftsmanship, quality of materials, specialised designs, precise geometry, enduring sharpness, balance and ease of use
How are Japanese knives made? Visit traditional blacksmith workshops in Japan and observe as classic blades are forged and refined by hand
What knives are right for me? Explore the full range of available options and the uses of each type of knife!
How do I sharpen my knives? Learn the techniques that professionals use to maintain high performance
Which whetstones work best? The lowdown on selecting and using these natural sharpening implements
How do I care for & store my knives? Some are used every day, others rarely: know the best approach!

Ancient Japanese artisanal knife-making techniques have been refined over centuries. For the best knives in the world, aficionados and demanding professionals know there’s only one choice in kitchen cutlery: Japanese knives.