Book • 128 pages • A5 • Entirely in Dutch (soon also available 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 all questions: What types of Japanese knives are there? Which finishes? How do I keep my knives sharp? And a whole lot more.
In my past 28 years as a knife sharpener and love for Japan I share all my knowledge I have about Japanese knives and especially, how to keep them sharp for as long as possible. A guide to Japanese knives, in which I take you into the world of Japanese knives!
With the collaboration of Jonnie Boer, Nick Bril, Mark Vaessen and Sergio Herman, who all share an anecdote about their experiences with Japanese knives.