Description
In Japanese Kitchen Knives, Hiromitsu Nozaki teaches the reader how to use usuba, deba and yanagiba, the three main traditional Japanese knives. He explains many essential techniques, such as the importance of understanding blade angle and point of force, and illustrates these lessons by working with ingredients familiar to western readers, like carrots and rainbow trout.
Colour photos by Kate Klippensteen and Nozaki’s commentary further clarify the process, and the pictures are taken from the chef’s perspective for easier understanding (most other books take photos from the reverse perspective).
Each technique is accompanied by recipes that require its use, and all recipes are very simple, using easy-to-acquire ingredients. Other sections include a look at artisanal Japanese knife — making and information on sharpening, storing and identifying the variety of Japanese knives.
“If you want to learn more and get started on Japanese knives, this is the book to get.”
“This book was everything I hoped it would be and more! It describes the background of artisanal Japanese knife making, then goes in-depth on the use of each of the 3 most common and versatile Japanese knives. This book includes tons of pictures taken from the chef’s perspective which help to illustrate the many cutting techniques that it tries to teach. There are also recipes provided that can be used to practice each technique!
“After reading this, was super excited to use my new Japanese knives and more than a little wishful that I had a few more of the most commonly used ones! Will have to check out knife techniques books for western-style knives as well.”
Hard Cover | 9781568364902 | 160pp | 25 x 20 x 1.6cm
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