The Anatomy of a Japanese Knife

The Anatomy of a Japanese Knife: The Ultimate Guide to the Culture & Craft - Helen Symonds & Tom Saunders

The Anatomy of the Japanese Knife is a detailed introduction to the world of the finest knives on the market. The craftsmanship of Japanese knives is unparalleled and highly valued around the world, owning a knife made in Japan means knowing quality, respecting history, and loving food. The book guides us through the principles of knife making, from blade shapes, materials, handles to surface finishes to showcase the best that Japan has to offer. It also tells the story of iconic blades and world-renowned blacksmith workshops and is full of essential information - from choosing the right tool for the job to maintenance tutorials that will keep your knives sharp. The book also describes significant Japanese blacksmithing areas, such as Sakai. It is here where the Yoshikazu Tanaka blacksmith shop is located, forging knives also for our brand Sakai Kikumori.