Kodansha Comics Japanese Kitchen Knives: Essential Techniques And Recipes

Zunächst: das Buch ist vollständig in (leicht verständlichem) Englisch geschrieben.Das Wichtigste zuerst: der eigentliche Fokus des Buches liegt weit weniger auf den Messern als vielmehr auf den Schnitttechniken. Hier brilliert das Buch und ist jede Empfehlung wert.Verhandelt werden lediglich drei Messertypen: Deba (zum Zerlegen von Fisch), Usuba (großes Gemüsemesser) und das bekannte Yanagiba (Filettiermesser).Das reicht aber auch m. E. völlig aus.Gegen Ende gibt es noch zwei kleinere Kapitel zur Wartung und Hinweise beim Kauf.Abschließend sei erwähnt, dass es ein außerordentlich schönes Buch ist: Umschlag, Einband und Bilder im Inneren sind passend und eine wahre Augenweide.Für jeden für den japanische Messer in erster Linie Werkzeuge bei der Nahrungszubereitung sind, ist dieses Buch eine uneingeschränkte Empfehlung.

Great tasting soup

Livro muito bom! Mostra as técnicas principais utilizadas na cozinha japonesa e os diferentes tipos de facas em detalhes que eu nunca vi em nenhum outro livro.

Avrei preferito fossero descritti un po’ meglio i coltelli e ci fossero un po’ meno ricette ma, mal complesso, è un buon libro

I find it a little strange when folks write a review and complain about something when it is obviously their own fault because they didn't pay attention or they didn't read the descriptions.... Therefore, I am going to depart a little from my usual "style" and make this review more of a helpful primer for someone who is wondering about this book....First, this book is about Japanese Kitchen Knives. Is it about how Americans use knives.? NOPE.... Is it about the nice German knives or the nice steel from Sheffield England.?? NOPE.... It is about Japanese Kitchen Knives and Essential Techniques for their use. That's all folks...!!So does this book cover the entire process of how Japanese knives are made (in detail no less..)??? NOPE...not that either. Does it go into detail on Japanese steel.??? NOPE.. It is about Japanese Kitchen Knives and some Essential Techniques for their use. Really folks, this book talks about some different styles of Japanese knives and what they are used for in Japan. It discusses the basic forms and edge design. It talks a little about why one design is "better" than another for a specific purpose. It talks a little about the edge angles and the fact that the Japanese edges are extremely sharp.... but there is a tradeoff. The edges can chip or break if you use them wrong.Does this book discuss all of the knife technique in Japan.?? NOPE, not even close. It discusses the basic techniques, the basic uses, the basic cuts. If you want to start using Japanese knives and you want to learn something about how they are used... this book will take you there. It talks about blade shape and thickness, edge geometry, and handle shapes. It discusses the basic uses and cuts performed with each design presented in the book. NOT all designs and all uses.!!I think this book is most useful for its discussion of blade shapes and edge design (flat grinds, single bevel, etc., etc...), as well as the basic techniques in use for each one. For those who are interested in Japanese knives and maybe are considering an initial purchase, this book will help. If you already own a Japanese Yanagiba and are interested in a Deba or maybe a vegetable knife like a Nakiri or an Usuba, then this book will help make that decision easier. It talks about the knife styles and how and why to use them. It discusses some of the techniques and why a particular blade style is best for the purpose....If you want a historical treatise on Japanese cutlery...This is NOT it. If you are a student of the art and want to know more about Japanese steel making or knife making... This is NOT for you. OTOH, if you are thinking about a Japanese knife or two and just want to know the how and why of a particular shape or edge design and what makes one better than the other for a specific purpose.... THIS BOOK WILL HELP YOU OUT.!!!Recommended.!!