The smooth edge on this medium-sized knife cuts through meat easily and cleanly. This makes the knife perfect for serving meat at the table and for cutting steaks.
CLASSIC Steak knife – 4068 / 12 cm (4 ½”)
Uses
Essential Techniques and Recipes. Internationally renowned chef Hiromitsu Nozaki shares his expertise and insights. Nozaki teaches the reader how to use usuba, deba and yanagiba - The main traditional Japanese knives. He explains many essential techniques, such as the importance of understanding blade angle and point of force.
This book covers everything on knives, from Japanese and Chinese to western, from their styles, features, basic knowledge of knives to sharpening stones and techniques all in a single volume. Written in both English and Japanese.
Sharp is a knife skills class in book form and an introduction to the best knives you can buy from all over the world.
Offers instructions on how to buy and care for knives, how to properly chop, dice, and slice. Consider this Knives 101-lessons on everything you need to know to make your experiences behind the blade more straightforward, efficient, and enjoyable.
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