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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? What are the differences in blade finish and how do I keep my knives sharp on a Japanese water stone?
The book was created with contributions from Jonnie Boer, Nick Bril, Mark Vaessen and Sergio Herman.
The book is available in Dutch and English
