Edro Saya - Poplar - 330mm Sujihiki - 4.5mm

The Anatomy of a Japanese Knife

Author: Tom Saunders, Helen Symonds 

The Anatomy of a Japanese Knife is the definitive introduction to the best knives in the business.

The craftsmanship of Japanese knives is unparalleled and much coveted across the globe; to own a blade forged in Japan is to know quality, respect history and love food.

The Anatomy of a Japanese Knife walks us through the principles of knifemaking, from blade shapes, materials, handles and finishes to showcase the very best that Japan has to offer. It also tells the story of iconic blades and world-renowned forges, and it is packed with need-to-know information about everything from how to select the right tool for the job to care guides that will keep your knives sharp.

With location photography of incredible, multi-generational forges, stunning images of the knives themselves, diagrams to showcase the intricate workings of their design and step-by-step images to show you how best to care for and sharpen your knives, this book is the ultimate guide to the home cook’s most covetable piece of equipment, and a must-have for any knife nerd in the making. 

Hardcover | Quadrille | 256 pages

This set includes 4 round stainless steel cutters:

Height: 1.75"
Diameters: 1.5", 2.5", 3.5", and 4.5"

Brand:  Yoshida Hamono
Made in: Taku City, Saga - Japan
Line: ZDP189 Black(Kurouchi)
Profile: Santoku
Edge Length: 180mm
Blade Height: 46mm
Edge Steel: ZDP189
Steel Type: Stainless
Construction: Awase (Clad)
Cladding: Soft Stainless
Finish: Kurouchi
Bevel: Double Bevel 
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Rosewood
Ferrule/Bolster Material: Pakka
Spine Length: 198mm
Thickness of Spine at Handle: 1.9mm
Thickness ½ way: 1.8mm
Thickness ~1cm from Tip: 1mm
Handle Length: 128mm
Total Length: 150g
Weight: 150g
Saya/Guard: Sold Separately

Please note: These pictures and measurements are examples. Individual items may differ slightly in appearance and measurements

New York Times bestselling author Diane Kochilas’s latest cookbook, with 150 recipes, explores all of the greatest dishes from Greece’s most-visited city.

Everyone’s favorite Greek chef, Diane Kochilas, is back with a cookbook dedicated to exploring the food of Athens. Diane has lived in Athens for thirty years and has been witness to the enormous social and culinary changes all around her. To navigate the city’s gastronomic scene today is to discover a city overflowing with new creative energy in its kitchens and myriad of international ingredients in its markets. These new global influences on the Athenian table live side by side with Greece’s great gastronomic traditions. Souvlaki, hand pies, and the classic pasta casserole pastitsio are included here along with Athenian “fancy” dishes like Noua, a classic Athenian pot roast, and Chicken Milanese, combining chicken, rice, and a velvety cream sauce. Giving readers a taste of the ways in which the culinary traditions of other countries are shaping the way Athens eats today, Diane offers a recipe for a French-influenced cross between a croissant and spanakopita, shares an Italian twist on a Greek classic with Shrimp Saganaki Risotto, updates a Greek bean dish with a Grec-Mex twist on gigantes, and much more. As with all of Diane’s other books, the recipes in Athens are home-cook friendly. So, bring a taste of today’s Athenian table to your home with Athens: Food, Stories, Love.

Hardcover | St. Martin's Griffin | 400 pages