by KateKlippensteen (Author), YasuoKonishiNozaki (Author)
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
Format: Illustrated
Pages: 160
Edition: Illustrated
Publisher: Kodansha America, Inc
Published: 27 Mar 2013
ISBN 10: 1568364903
ISBN 13: 9781568364902
Inspirational. Tokyo chef Hiromitsu Nozaki's Japanese Kitchen Knives exquisitely illustrates techniques like cutting a daikon radish paper-thin and yards long. --Food & Wine
.. .a love story to sharpened steel. --The Denver Post
Chef Nozaki describes in detail what each knife is used for, how to use it properly and then provides recipes as examples. The recipes are very easy for home cooks and use ingredients found in most supermarkets. And the photographs are incredible. --TheReluctantGourmet.com
KATE KLIPPENSTEEN writes on food, film, and travel as well as comparative culture for Japanese and US publications. She is the author of Cool Tools: Cooking Utensils from the Japanese Kitchen, published in 2006 by Kodansha International. Klippensteen has lived in Tokyo since 1986.
YASUO KONISHI has journeyed to more than one hundred countries over his career for a wide number of publications, including Esquire Japan. His work has appeared in a number of food-related books published in Japan, including Cool Tools.