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Japanese Kitchen Knives

By Kate Klippensteen

Product Image: Japanese Kitchen Knives

Japanese Kitchen Knives

Only 2 items left in stock
Description
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 Nozaki’s commentary further clarify the process, and the pictures are taken from the chef’s 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.
Product details
Edition:
1
Number of Pages:
160
Release Date:
2013-01-25
Publication Date:
2013-01-25
Publisher:
Kodansha
Languages:
Original: English
ISBN10:
1568364903
ISBN13:
9781568364902
GPSR Manufacturer Reference:
[email protected]
Weight:
724 g
Height:
202 cm
Width:
259 cm
Thickness:
20 cm
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Very good
Almost no signs of wear. Book pages have no markings, accessories are intact and all other media are in good condition.
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€22,97

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