The Anatomy of a Japanese Knife is the definitive introduction to the best knives in the business.
The craftsmanship of Japanese knives is unparalleled; much coveted across the globe, to own a blade forged in Japan is to know quality, respect history and love food.
The Anatomy of a Japanese Knife walks us through the anatomy of a knife, from blade shapes, materials, handles and finishes to showcase the very best that Japan has to offer. It also showcases iconic blades, world-renowned forges, and it is packed with need-to-know information about everything from how to select the right tool for the job to care guides that will keep you sharp.
With location photography of incredible, multi-generational forges, stunning images of the knives themselves, diagrams to showcase the intricate workings of their design and step-by-step images to show you how best to care for and sharpen your knives, this book is the ultimate guide to the home cook’s most covetable piece of equipment, and a must-have for any knife nerd in the making.
