The Anatomy of a Japanese Knife
£30.00 per item
This book explores Japanese knives, their history, production techniques, and practical use, accompanied by photographs.
This book examines Japanese kitchen knives from both a cultural and technical perspective. It explores the history of crafting knives, delving into a lineage rooted in historic swordsmithing practices, which continues to inform contemporary production.
Outlining key aspects of knifemaking, including blade shapes, materials, forging processes and finishing techniques, the book features photography of different knives alongside and the long-established forges that made them.
It also provides practical guidance on selecting knives for specific culinary tasks and on maintaining them to preserve cutting performance.
Helen Symonds and Tom Saunders co-authored this book and co-founded Kitchen Provisions. The shop offers a wide range of kitchenware, including Japanese knives, as well as knife sharpening services and instruction.
Tom’s professional experience as a chef, together with Helen’s time living and working in Japan, informed their shared interest in Japanese cultures and knives.
21.9 x 3 x 28.2 cm
256 pages
