Japanese Kitchen Knives: Essential Techniques and Recipes  (English, Hardcover, Klippensteen Kate)

Japanese Kitchen Knives: Essential Techniques and Recipes teaches the readers how to efficiently use Japanese kitchen knives from internationally renowned chef Hiromitsu Nozaki.

Summary of the Book

Japanese knives are selling like hot cakes these days in the western countries. But most people do not have the skills to use these knives to its maximum potential. In this book, internationally renowned chef Hiromitsu Nozaki provides deep insight and shares his expertise with the readers, which will help anyone who owns a Japanese to use these superbly-crafted tools to full advantage.

In Japanese Kitchen Knives, the chef takes the readers through a step-by-step process on how to use the three traditional Japanese knives - usuba, deba and yanagiba. In addition, the author writes about the important and essential techniques to maximize the performance these knives, such as the importance of point of force and understanding blade angle. Nozaki illustrates these lessons by working with familiar ingredients like carrots and rainbow trout. The book also comprises of some amazing color photographs and commentary from the chef, which helps in easier understanding. The other sections of the book include topics like Japanese knife-making and valuable information on sharpening, storing and identifying the different varieties of Japanese knives.

About Hiromitsu Nozaki

Hiromitsu Nozaki has received training from several Japanese restaurants before he became the executive chef of Tokuyama in 1980 and Waketokuyama in 1989. He is best known for his culinary skills and deep knowledge of food. Nozaki had catered for the Japanese athletes of the 2004 Olympics in Athens. He has authored and published over 40 cookbooks.