Book • 128 pages • A5 • Entirely in English

Whether you're a professional chef or a passionate hobbyist, anyone with an affinity for cooking needs a sharp knife.

My book answers questions such as: What types of Japanese knives are there? Which finishes? Which steel grades are used? How do I keep my knives sharp? And much more.

From my past 28 years as a knife sharpener and love for Japan, I give away all my knowledge I have about Japanese knives and most importantly, how to keep my knives sharp as long as possible. A guide to Japanese knives, in which I take you into the world of Japanese knives!

With the cooperation of Jonnie Boer, Nick Bril, Mark Vaessen and Sergio Herman, who all share an anecdote about their experiences with Japanese knives.