Japanese Knives and Sharpening Techniques

Recently traditional Japanese kitchen knives are gaining as high recognition and attention as the Japanese food itself.
This book covers everything on knives, from Japanese and Chinese to western, from their styles, features, basic knowledge of knives to sharpening stones and techniques in a single volume. Written in both English and Japanese, this book will appeal to those who desire to learn about Japanese knives and sharpening techniques, or who wish to introduce this rich culture to people outside of Japan.