Japanese Knives and Sharpening Techniques
Seiten
2017
Langenscheidt (Verlag)
978-4-416-61573-7 (ISBN)
Langenscheidt (Verlag)
978-4-416-61573-7 (ISBN)
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Traditional Japanese kitchen knives are gaining as high recognition and attention as 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 all in a single volume. Written in both English and Japanese, this book will appeal to those with a desire to learn about Japanese knives and unique sharpening techniques, or who wish to learn more about the rich culture and tradition to people outside of Japan.
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 all in a single volume. Written in both English and Japanese, this book will appeal to those with a desire to learn about Japanese knives and unique sharpening techniques, or who wish to learn more about the rich culture and tradition to people outside of Japan.
Tsukiyama Yoshitaka Cutlery was established in 1945 and Fujiwara is the third generation owner. He calls himself a professional knife sharpener, and has been offering tutorial sharpening lessons since August 2010. The number of people who have taken his lessons is now more than 620 after 4 years.
| Erscheinungsdatum | 18.08.2017 |
|---|---|
| Verlagsort | Warsaw |
| Sprache | englisch |
| Maße | 130 x 210 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| Sachbuch/Ratgeber ► Freizeit / Hobby ► Hausbau / Einrichten / Renovieren | |
| Sachbuch/Ratgeber ► Freizeit / Hobby ► Heimwerken / Do it yourself | |
| Reiseführer ► Asien ► Japan | |
| Schulbuch / Wörterbuch ► Lexikon / Chroniken | |
| ISBN-10 | 4-416-61573-6 / 4416615736 |
| ISBN-13 | 978-4-416-61573-7 / 9784416615737 |
| Zustand | Neuware |
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