The Anatomy Of A Japanese Knife

The Anatomy of a Japanese Knife: The Ultimate Guide to the Culture and Craft

By Helen Symonds & Tom Saunders.
Helen Symonds is a food and lifestyle writer, and Tom Saunders is a photographer and creative specialising in food and craft, collaborating to explore the heritage and artistry behind Japanese blades.

The Anatomy of a Japanese Knife is a comprehensive introduction to the culture, craftsmanship and technical precision of Japan’s most revered kitchen tools. Covering blade shapes, materials, handles and finishes, alongside care and sharpening techniques, this visually rich guide explores iconic forges and multi-generational makers while helping home cooks choose and maintain the right knife for every task.

Product Features:

Size: 19 x 24.5 cm
Hardcover, 224 pages
ISBN: 9781837834148
Publisher: Quadrille Publishing; Country of origin: United Kingdom

Fun Fact:

Traditional Japanese knives are often forged using high-carbon steel techniques that evolved from samurai sword-making methods developed during the Kamakura period (1185–1333).