Japanese Kitchen Knives: Essential Techniques and Recipes

“The authors…invite you to contemplate the knife as ravishing artifact—and instrument for producing edible ravishing artifacts.” —The Los Angeles Times“Inspirational. Tokyo chef Hiromitsu Nozaki’s Japanese Kitchen Knives exquisitely illustrates techniques like cutting a daikon radish paper-thin and yards long.” —Food & Wine“…a love story to sharpened steel.” —The Denver Post“Chef Nozaki describes in detail what each knife is used for, how to use it properly and then provides recipes as examples. The recipes are very easy for home cooks and use ingredients found in most supermarkets. And the photographs are incredible.” —TheReluctantGourmet.com

Hiromitsu Nozaki was classically trained in several Japanese restaurants before becoming the executive chef of Tokuyama in 1980, and Waketokuyama, in Tokyo in 1989. Known for his culinary skills and deep knowledge of food, he catered for the Japanese athletes of the 2004 Olympics in Athens. He has published over forty cookbooks, ranging from simple home cooking and baby food recipes to textbooks for apprentices, traditional Japanese recipes, and scientific new approaches to Japanese cuisine. Waketokuyama was awarded one star in the Michelin guide Tokyo 2008.

Kate Klippensteen writes on food, film, and travel as well as comparative culture for Japanese and US publications. She is the author of Cool Tools- Cooking Utensils from the Japanese Kitchen, published in 2006 by Kodansha International. Klippensteen has lived in Tokyo since 1986.

Yasuo Konishi has journeyed to more than one hundred countries over his career for a wide number of publications, including Esquire Japan. His work has appeared in a number of food-related books published in Japan, including Cool Tools.

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