The Anatomy of A Japanese Knife - The Ultimate Guide to the Culture and the Craft
£30.00
notes
Ever wondered why Japanese knives are held in such high regard in kitchens around the world? This book is the definitive introduction to the best knives in the business. From well-renowned forges to the principles of knife making, this book is packed with need-to-know information, from how to select the right tool for the job to care guides that will keep your knives sharp. Accompanied by location photography of incredible, multi-generational forges, and diagrams and photographs of covetable blades, the book showcases why the craftsmanship of Japanese knives is unparalleled.
Dimensions
28.5cm (11in) x 21.5cm (8in)
Features
notes
Ever wondered why Japanese knives are held in such high regard in kitchens around the world? This book is the definitive introduction to the best knives in the business. From well-renowned forges to the principles of knife making, this book is packed with need-to-know information, from how to select the right tool for the job to care guides that will keep your knives sharp. Accompanied by location photography of incredible, multi-generational forges, and diagrams and photographs of covetable blades, the book showcases why the craftsmanship of Japanese knives is unparalleled.
INSIGHTS
Knives, knives and more knives are what makes Tom Saunders tick. He is happiest when waxing lyrical about the edge retention of different steels, the utility of different blade finishes, or the best stropping techniques. Fear not, Saunders’ time in kitchens means that he is handy across the board when it comes to equipment, with Helen covering all bases business wise. Together they have established the London business Kitchen Provisions to combine specialist Japanese knife equipment and techniques with ingredients and recipes.
DETAILS & CARE
- Publisher: Quadrille
- Hard cover (with exposed binding)
- Full colour photography
- Number of pages: 256 pages
- ISBN: 9781837834143
Glossary