包丁の教科書　新装版 | Textbook of Kitchen Knives: New Edition

Title: 包丁の教科書　新装版 魚介のさばき方から、野菜、肉の切り方、飾り切りまで、豊富な手順写真で、包丁の使い
Pages: 303P
Published At: March, 2016
Description:
From filleting seafood to cutting vegetables and meat, and decorative knife techniques, this guide provides abundant step-by-step photos with detailed explanations of proper knife handling and usage.

You might also like:

新装版　和食の教科書
Textbook of Japanese Cooking: New Edition

From the same series, this moves from tools to actual cooking techniques.

味つけ黄金比率で基本の料理100
100 Basic Dishes with Golden Ratio Seasoning

Solves seasoning struggles with logic, complementing your new cutting skills.

料理の四面体
The Tetrahedron of Cooking

Deconstructs cooking theory intellectually, adding depth to your practical skills.

決定版 一生ものの台所道具
The Definitive Guide to Lifetime Kitchen Tools

An essayist's perspective on selecting tools that last a lifetime.