The 10 best japanese knife book for 2024
Finding the best japanese knife book suitable for your needs isnt easy. With hundreds of choices can distract you. Knowing whats bad and whats good can be something of a minefield. In this article, weve done the hard work for you.
Best japanese knife book
1. Japanese Kitchen Knives: Essential Techniques and Recipes
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KodanshaDescription
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 Nozakis commentary further clarify the process, and the pictures are taken from the chefs 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.
2. The Knifenerd Guide to Japanese Knives
3. Mukoita I, Cutting Techniques: Fish (The Japanese Culinary Academy's Complete Japanese Cuisine)
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Interest in Japanese food in North America has grown exponentially in the last fifteen years, moving well beyond sushi and sashimi. More and more people now appreciate the variety and complex tastes and textures of Japanese food, as well as its emphasis on fresh, seasonal ingredients, and presentation. Words like "dashi" and "umami" are part of our vocabulary. Along with this interest has come an abundance of Japanese cookbooks, most often with a focus on ease of preparation, and recipes that accommodate local tastes and ingredients. However, professional chefs, who are increasingly acknowledging the influence of Japanese cooking on their own work, are looking for expert information about authentic, traditional cuisine. "The Japanese Culinary Academy's Complete Japanese Cuisine" series meets this demand.
MUKOITA I, CUTTING TECHNIQUES: FISH is the third in this multi-volume series. Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. The writing, design and photography of each volume meet the highest standards. And although the books are targeted primarily to a professional readership, serous amateur chefs will also find them to be an invaluable resource.
MUKOITA I, CUTTING TECHNIQUES covers all the fundamentals of the subject, providing information that's necessary to understanding the cuisine and its cultural context. The book features an introduction to Japanese cutting techniques including its importance to preparing and serving sashimi, its history, hygiene and regulations for using raw ingredients in Japan, and a discussion of Japanese knives and caring for them. The following chapters cover filleting, with sections on how to fillet many different kinds of fish such as sea bream, yellowtail, salmon, flounder and tuna, along with recipes for each variety. At the end of the book is information about Japanese kitchen utensils as well as basic recipes and a glossary.
4. Sharp: The Definitive Introduction to Knives, Sharpening, and Cutting Techniques, with Recipes from Great Chefs
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Sharp is a knife skills class in book form and an introduction to the best knives you can buy from all over the world. From a premier knife purveyor and go-to knives expert, this comprehensive guide details the elements of buying and caring for good knives, including sharpening and knife skills. Step-by-step instructions and photography cover a range of techniques with 15 recipes from great chefsincluding Stuart Brioza of State Bird Provisions and Melissa Perello of Franceswhich feature all the cuts that mark an accomplished cook. Sharply packaged with a textured cover, a foil spine, and more than 150 striking photographs of knifemakers, coveted knives, and beautiful food, this is the cookbook, handbook, and visual journey for anyone wanting to hone their skills in the kitchen.5. Knife: The Culture, Craft and Cult of the Cook's Knife
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Quadrille PublishingDescription
Knife is a love letter to this essential culinary tool - its form, history, and creation. The knife can be the most functional utensil or the most exquisite piece of design - avid collectors pay jaw-dropping sums for piece of Japanese hand-crafted steel, made according to traditions that date back thousands of years.Through interviews with knife-makers, chefs, and collectors, acclaimed food writer Tim Hayward explores how the relationship between cook and blade has shaped both the knife itself, and the ways we prepare and eat food all over the world.
From Damascus blades to Chinese cleavers and sushi knives, at the heart of Knife is a fascinating guide to 40 different types of knife, each with its own unique story, detailed description, and stunning photographs.
Lavishly illustrated and designed, cool, personal, and desirable, Knife opens up the world of this most covetable of culinary implements.
6. Japanese Knives and Sharpening Techniques (Japanese-English Bilingual Books)
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Traditional Japanese kitchen knives are gaining as high recognition and attention as Japanese food itself.This book covers everything on knives, from Japanese and Chinese to western, from their styles, features, basic knowledge of knives to sharpening stones and techniques all in a single volume. Written in both English and Japanese, this book will appeal to those with a desire to learn about Japanese knives and unique sharpening techniques, or who wish to learn more about the rich culture and tradition to people outside of Japan.
7. Japanese Knife Sharpening: With Traditional Waterstones
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This is the ultimate guide to sharpening with traditional waterstones for all owners of Japanese knives. Provided are step-by-step instructions on proper knife sharpening accompanied by over 120 color photos, plus black and white graphics for clarity. Details on the care for all major blade types are also provided, along with expert advice on the use of solid, abrasive materials, and steel. Important information on care for the waterstones is also provided to keep your sharpening stones useful for many years. Readers learn how to make knives sharp and obtain their very best performance. The expert, Dr. Rudolf Dick, explains special Japanese knives, helps you choose the correct sharpening stones, and provides a detailed guide for sharpening practice. A chapter on the pinnacle of sharpening, polishing Japanese swords, completes the standard work for all users and friends of Japanese knives.8. Art of the Japanese Sword: The Craft of Swordmaking and its Appreciation
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Tuttle PublishingDescription
In The Art of the Japanese Sword, master swordsmith Yoshindo Yoshihara offers a detailed look at the entire process of Japanese sword making, including the finishing and appreciation of Japanese blades.Japanese sword art stands out in many ways: functionality as a weapon, sophisticated metallurgy and metalsmithing, the shape of the blade itselfall contribute to the beauty of these remarkable weapons. The Art of the Japanese Sword conveys to the reader Japanese samurai sword history and Japanese sword care, as well as explaining how to view and appreciate a blade.
With 256 full-color pages, this sword book illustrates in meticulous detail how modern craftsmen use traditional methods to prepare their steel, forge the sword and create the unique hardened edge. By gaining a good understanding of how a sword is made, the reader will be able to appreciate the samurai sword more fully. Topics include:
- Appreciating the Japanese sword
- History of the Japanese sword
- Traditional Japanese steelmaking
- Making the sword
- Finishing the sword
9. Tanto: Japanese Knives and Knife Fighting
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Used Book in Good ConditionDescription
Book by Maynard, Russell10. The Complete Guide to Sushi and Sashimi: Includes 625 step-by-step photographs
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Robert RoseDescription
These easy-to-follow recipes come from two of the leading experts in North America, who explain everything there is to know about sushi and knives.
Sushi isn't tricky to make so long as you have the right utensils and instructions, and have the patience to get acquainted with the various techniques. All it takes is some practice and in no time at all, you'll be making sumptuous sushi that will wow family and friends.
This incredible book provides all the information needed to get started--from ingredients and knives, to equipment, fish butchery, and plating techniques, making perfect rice and so much more.
With full color throughout, lots of recipes, a very user-friendly concealed wiro-bound hardcover binding, 500 photos and hundreds of tips and techniques, this sushi book is sure to become the go-to guide for sushi and sashimi lovers, novice and experienced alike.
You'll learn about how vitally important knives are along with the differences between Japanese and Western equivalents and substitutes. Ingredients certainly take center stage and here Robby Cook shares his extensive experience whether he's sharing his expertise about Fluke (Hirame), Octopus (Tako) or Red Snapper (Tai).
Sushi, maki, sashimi, nigiri, oshizushi--it's all here. From the California and Dragon Rolls we're all familiar with, to tantalizing clam and sea urchin recipes.
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