包丁入門 研ぎと砥石の基本がわかるIntroduction to Kitchen Knives: Understanding Sharpening and WhetstonesFrom the same publisher. An illustrated, beginner-friendly guide to mastering the basics.
包丁と砥石大全Complete Guide to Knives and WhetstonesA comprehensive encyclopedia covering natural stones and blacksmithing processes in great detail.
実践 料理の味から追求した包丁研ぎの技法Practical Knife Sharpening for Better FlavorFocuses on how specific sharpening techniques directly improve the taste of your food.
新装版 包丁の教科書The Textbook of Kitchen Knives (New Edition)A bestseller by a top chef, covering essential cutting techniques for various ingredients.
日本料理 野菜調理ハンドブックJapanese Vegetable Cooking HandbookMaster vegetable cutting skills like Katsuramuki, the foundation of Japanese knife usage.
味・香り「こつ」の科学The Science of Taste, Aroma, and Cooking TipsUnderstanding the science behind cooking tips helps improve your preparation and knife work.
美しい日本料理の教科書Textbook of Beautiful Japanese CuisineVisual inspiration showing the aesthetic and delicious results of precise knife skills.