The Anatomy of a Japanese Knife, Symonds and Saunders

The Anatomy of a Japanese Knife by Helen Symonds and Tom Saunders covers blade shapes, steel types, handles, finishes and the Japanese regions that have shaped the craft of knifemaking. You meet both iconic knives and the forges behind them.

The book also gives practical advice on choosing, using, caring for and sharpening knives. A thorough, richly illustrated guide for cooks, collectors and anyone who wants to understand what sets Japanese kitchen knives apart.