Japanese Knives and Sharpening Techniques (Japanese-English Bilingual Books)
Product Description
Condition - Very Good
The item shows wear from consistent use but remains in good condition. It may arrive with damaged packaging or be repackaged.
Japanese Knives and Sharpening Techniques (Japanese-English Bilingual Books)
Traditional Japanese kitchen knives are gaining as high recognition and attention as Japanese food itself.
This book covers everything on knives, from Japanese and Chinese to western, from their styles, features, basic knowledge of knives to sharpening stones and techniques all in a single volume. Written in both English and Japanese, this book will appeal to those with a desire to learn about Japanese knives and unique sharpening techniques, or who wish to learn more about the rich culture and tradition to people outside of Japan.
Technical Specifications
You might also like
Japanese Kitchen Knives: Essential Techniques and Recipes
The Knifenerd Guide to Japanese Knives
Sharp: The Definitive Introduction to Knives, Sharpening, and Cutting Techniques, with Recipes from Great Chefs
Knife: The Culture, Craft and Cult of the Cook's Knife
Mukoita I, Cutting Techniques: Fish (The Japanese Culinary Academy's Complete Japanese Cuisine)
Mukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables (The Japanese Culinary Academy's Complete Japanese Cuisine)
Flavor and Seasonings: Dashi, Umami and Fermented Foods (The Japanese Culinary Academy's Complete Japanese Cuisine)
Introduction to Japanese Cuisine: Nature, History and Culture (The Japanese Culinary Academy's Complete Japanese Cuisine)
The Complete Guide to Sharpening