This book was actually sent to me by the publisher for review over summer, and its probably the last one they’ll ever send; not because I don’t like the book, but because it took me so damn long to review it.
Busy summer schedule aside, the reason why I’m just now getting around to reviewing Japanese Kitchen Knives – Essential Techniques and Recipes is because only now do I have time to give this book the attention it truly deserves.
In this book, world renowned Chef Hiromitsu Nozaki takes you through the three main knives used in Japanese cuisine; the usuba, the deba, and the yanagiba. Each knife has a section devoted to the proper use of the knife and its corresponding techniques.
Anyone who is a loyal listener of the FCS podcast knows that I’m always preaching technique over recipes and this book is a great illustration of this point. As Chef Nozaki takes you through different knife skills to master, he’ll then show you a simple recipe that will help you put this new found technique to work.
Besides just being a book on Japanese knife skills, it also has fascinating sections on how Japanese knives are made, proper griping and posture techniques, plus care and maintenance, including how to keep your investment sharp and slicing like new.
Even if you’re not into Japanese food and have no desire to go out and buy a Japanese knife, this book is just fun to flip through; the pictures taken by photographer Yasuo Konishi are absolutely beautiful.
So if you’re looking for a fun and informative book to add to your collection, I think you should at the very least check this one out. In an overcrowded marketplace of “Follow My Recipe and It Will Be The Best X You’ve Ever Made,” its nice to see that real chefs like Nozaki are still writing books about what really matters; technique.
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Japanese knives are great, but that single bevel stuff can be a bit tricky. I’m sticking with the good ol’ fashion two-sided bevel thing myself!
Usually the single edged Japanese Knives are reserved for sushi. I use Shuns, which are a Japanese brand, but they are double edged.