The Anatomy of a Japanese knife Paring Whether you’re segmenting citrus

Whether you’re segmenting citrus

White #2 SteelSlightly tougher and more forgiving than White #1

with the grain running along the board as you cut down onto its edge

It excels with vegetables

Finally and completing

The Anatomy of a Japanese knife Paring Whether you’re segmenting citrusThe Anatomy of a Japanese Knife Helen Symonds & Tom Saunders A thoughtful and beautifully illustrated guide to understanding Japanese kitchen knives, The Anatomy of a Japanese Knifeexplores the tools, materials and craftsmanship behind some of the worlds most respected blades. Written by Helen Symonds and Tom Saunders, the book breaks down the key elements that define a Japanese knife from blade shapes and steels to grinding, finishing and handle