Japanese Kitchen Knives: Essential Techniques and Recipes

Spread the love
Rating: 
Amazon Price: $29.95 $23.24 You save: $6.71 (22%). (as of September 18, 2019 8:42 am – Details). Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on the Amazon site at the time of purchase will apply to the purchase of this product.

Sales of Japanese kitchen knives are booming in the U.S. But how many people have the skills to use these superbly-crafted tools to full advantage? Now, internationally renowned chef Hiromitsu Nozaki shares his expertise and insights in a book that will help anyone who owns a Japanese knife to maximize its performance.

In Japanese Kitchen Knives, 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. Color photos 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. Specialty knives are shown on location, from the unique unagi eel knife in an unagi specialty restaurant to the colossal tuna filleting knife in Tsukiji fish market.

Product Details

  • Hardcover: 160 pages
  • Publisher: Kodansha International; 1 edition (January 25, 2013)
  • Language: English
  • ISBN-10: 1568364903
  • ISBN-13: 978-1568364902
  • Product Dimensions: 7.8 x 0.6 x 10.1 inches
  • Shipping Weight: 1.6 pounds
Tags: , , , , , , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *