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The Anatomy of a Japanese Knife – Helen Symonds & Tom Saunders
A thoughtful and beautifully illustrated guide to understanding Japanese kitchen knives, The Anatomy of a Japanese Knifeexplores the tools, materials and craftsmanship behind some of the world’s most respected blades.
Written by Helen Symonds and Tom Saunders, the book breaks down the key elements that define a Japanese knife — from blade shapes and steels to grinding, finishing and handle construction. Clear diagrams and photography help explain how each part of the knife contributes to its performance in the kitchen.
Alongside the technical aspects, the book also looks at the traditions and craft culture that surround Japanese knife making, offering readers a deeper appreciation of the skills and processes involved in producing these remarkable tools.
Whether you're choosing your first Japanese knife or simply want to understand the tools you already use, this book provides an accessible and engaging introduction to the anatomy of the Japanese blade.
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of Community Cutlery as a home for enthusiasts, for people who love the ritual of food preparation and who have realised the charm in doing it with quality tools, with items that are as pleasing on the eye as they are practical in the hand.
