Japanese Kitchen Knives: The Complete Guide to Selecting, Maintaining and Sharpening Handcrafted Japanese Knives

The complete guide to selecting, using, sharpening and caring for Japanese kitchen knives.

Professionals and home chefs increasingly demand the high-quality tools their best cooking requires—and for those who know, there is only one choice in kitchen cutlery: handcrafted Japanese knives. This lavishly illustrated guide covers everything you need to know, from the craftsmanship and traditions behind these prized blades to the practical techniques that keep them performing at their best.

Topics covered include:

• What are the advantages of Japanese knives? Expert craftsmanship, quality materials, specialized designs, precise geometry, enduring sharpness, balance and ease of use
• How are Japanese knives made? Visit traditional blacksmith workshops in Japan and observe as classic blades are forged and refined by hand
• What knives are right for me? Explore the full range of available options and the uses of each type
• How do I sharpen my knives? Learn the techniques professionals use to maintain peak performance
• Which whetstones work best? How to select and use these essential natural sharpening tools
• How do I care for and store my knives? Best practices for knives used daily and those used rarely

With over 450 photos and diagrams, this is a deep dive into a world of tradition, quality and design—bringing centuries of Japanese knife-making craft directly to your cutting board.

The Japan Knife Sharpening Culture Association was formed by Kyoto's natural whetstone and cutlery producers, with the goal of advancing the art of knife sharpening and to promote Japan's renowned knife culture worldwide. Beyond sharpening techniques, the group broadly researches the potential of natural whetstones, including the relationship between sharpness and texture.