Title
Japanese Kitchen Knives: Essential Techniques And Recipes
Delivery time: 8-12 business days (International)
Sales Of Japanese Kitchen Knives Are Booming In The U.S. But How Many People Have The Skills To Use These Superblycrafted 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 Easytoacquire Ingredients. Other Sections Include A Look At Artisanal Japanese Knifemaking 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.
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⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
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To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Secure Payment
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
We accept payments with :
Visa, MasterCard, American Express, Paypal, Shopify Payments, Shop Pay and more.
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Frequently Asked Questions
- Q: What are the main types of Japanese knives covered in this book? A: The book focuses on three main traditional Japanese knives: usuba, deba, and yanagiba.
- Q: Who is the author of 'Japanese Kitchen Knives'? A: The author is Hiromitsu Nozaki, an internationally renowned chef.
- Q: What essential techniques does the book teach? A: The book teaches various essential techniques like understanding blade angle, point of force, and how to properly use each type of knife.
- Q: Are the recipes in the book easy to follow? A: Yes, all recipes are very simple and use easy-to-acquire ingredients.
- Q: What is the condition of the book being sold? A: The book is listed as a used book in good condition.
- Q: When was 'Japanese Kitchen Knives' published? A: The book was published on July 1, 2009.
- Q: What additional information is included in the book? A: The book includes sections on artisanal Japanese knife-making, sharpening, storing, and identifying different varieties of Japanese knives.
- Q: How many pages does the book have? A: The book contains 160 pages.
- Q: What type of binding does this book have? A: The book is bound in hardcover.
- Q: What can I expect from the photographs in the book? A: The photographs are taken from the chef's perspective, providing clearer illustrations of the techniques discussed.