Die Kunst des Schneidens

About the book: Things we adopt from another culture can be enriching. However, understanding and using them correctly goes far beyond that. This is especially true for Japanese knives, known as hocho in their homeland. They are indispensable tools of high culinary art in the kitchens of Japan and increasingly in Europe. Japanese master chefs have opened their kitchens for this book and reveal their secrets of the artful preparation of fish and vegetables, the cornerstones of Japanese cuisine. They provide the reader with an authentic insight into Japanese cooking and dining culture and demonstrate their craft at the highest level. For professionals and ambitious home cooks, this book offers fascinating inspiration and guidance for working with the chef's knife. Additionally, the reader will learn everything important and relevant about Japanese kitchen knives, their techniques, their production, and proper maintenance, including professional sharpening.