{"product_id":"9784416714065","title":"包丁と砥石大全 | Complete Guide to Kitchen Knives and Whetstones","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e 包丁と砥石大全 包丁と砥石の種類、研ぎの実践を網羅した決定版！\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 159P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e August, 2014\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eThis guide explains different types of kitchen knives and sharpening techniques, with an in-depth introduction to sharpening tools and whetstones. It delves into the appeal of natural whetstones and explores the relationship between knives, natural stones, and cooking. The book showcases Sakai blade smithing, a traditional Japanese knife-making craft, and documents the manufacturing process step-by-step. It also features on-location reporting from natural whetstone quarries in Kyoto, presenting sharpening methods and cutting performance using natural stones, complete with microscopic photography to illustrate the results.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784416521946\" data-target-title-ja=\"実践 料理の味から追求した包丁研ぎの技法\" data-target-title-en=\"Practical Knife Sharpening Techniques for Better Cooking\" data-position=\"2\" data-author=\"藤原将志\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784416521946.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784416521946\" data-lang=\"ja\"\u003e実践 料理の味から追求した包丁研ぎの技法\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784416521946\" data-lang=\"en\"\u003ePractical Knife Sharpening Techniques for Better Cooking\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eDive deeper into advanced techniques from the same expert supervisor as your current book.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388062034\" data-target-title-ja=\"包丁入門\" data-target-title-en=\"Introduction to Kitchen Knives: Sharpening and Whetstone Basics\" data-position=\"3\" data-author=\"加島健一\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388062034.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388062034\" data-lang=\"ja\"\u003e包丁入門\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388062034\" data-lang=\"en\"\u003eIntroduction to Kitchen Knives: Sharpening and Whetstone Basics\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eA professional standard guide focusing on daily maintenance and practical usage in busy kitchens.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784490211139\" data-target-title-ja=\"日本刀の教科書\" data-target-title-en=\"The Textbook of Japanese Swords\" data-position=\"5\" data-author=\"渡邉妙子\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784490211139.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784490211139\" data-lang=\"ja\"\u003e日本刀の教科書\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784490211139\" data-lang=\"en\"\u003eThe Textbook of Japanese Swords\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eUnderstand the historical roots of your kitchen knife by learning about traditional swords.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388353231\" data-target-title-ja=\"日本料理の常識・非常識\" data-target-title-en=\"Common Sense and Misconceptions in Japanese Cuisine\" data-position=\"8\" data-author=\"村田吉弘\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388353231.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388353231\" data-lang=\"ja\"\u003e日本料理の常識・非常識\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388353231\" data-lang=\"en\"\u003eCommon Sense and Misconceptions in Japanese Cuisine\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eBroadens your view from just tools to the mindset and culture of Japanese cooking.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969774600406,"sku":"9784416714065","price":3520.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784416714065.jpg?v=1774919412","url":"https:\/\/kitakami.japanbooksdirect.com\/products\/9784416714065","provider":"KITAKAMI JAPAN BOOKS DIRECT","version":"1.0","type":"link"}