Japanese Kitchen Knives: Essential Techniques and Recipes

This book is highly regarded and is seen as being the main English resource for choosing, using, caring and sharpening a Japanese Usuba, Deba and Yanagiba knives (the three most common knifes which you should purchase to start your passion). This book actively encourages you to pick up a Japanese knife and prepare spectacular food, through detailed yet easily understood step by step guides with essential diagrams to simplify the more complex techniques. It lives up to the expectation of being an excellent resource you will want to activlely use for learning Japanese culinary techniques, providing both guides and recipes and not to mention spectacular photography. The photography and easy to understand text allows this book to be equally at home in an always to hand kitchen library or as a coffee table book once you have mastered the techniques within. Either way it is a great book to get you started in learning Japanese knife skills.

From the same people who gave us 'Cool Tools: cooking utensils from Japan', and therefore should be good, but the main thrust of the book is restricted to three knives. It does however have good photography and recipes in it, and explains the technique of using the knives, but it is still, in my opinion of little interest to the normal cook, except in passing.If you love it, then you do.But if you don't then you boo. (J R R Tolkien)

The book looks very interesting and is very beautiful made.Perhaps important to say that meat is just mentioned, the book is about knifes and fish.How the knifes are made, how to use them, how to care them.How to prepare the different types of fish, many pictures.So specialised on the Japanese kitchen, but therefor the autor knows what he is talking about.Surely worth buying it.

This book is a must for any chef thats made the big investment that is a japanese knife. After spending over £200 on a knife you really need to know how to properly care for it and keep it sharp. The book was recommended to me by the boss of one of the biggest japanese knife suppliers in the uk and it is literally a wealth of knowledge. I have learnt so much from it and would recommend it highly.

An invaluable insight into, what is for anyone from a non-Japanese tradition, an esoteric cuisine. The design and making of Japanese kitchen knives is truely fascinating and the book explains many aspects to the unique approach to both, as well as illustrating their use, maintenance, and specialised purpose.The recipes are easy to follow. And beautiful page layout, typograpghy, and photographic illustrations add to the pleasure.

My husband has spent a fortune on his Japanese knives. I know nothing about knives but he's had his head in this book every since I gave it to him so it must be good.

very nice book

Very informative for basic cutting techniques.