An English language guidebook to the three single bevel Japanese knives found commonly in kitchens — the deba, the yanagiba, and the usuba. This book explains basic usage and techniques specifically related to each of the knives and their role in the kitchen, as well as a number of recipes and preparation guides. There’s even a section that briefly introduces other forms and styles of Japanese knives, from the funayuki to the menkiri and more.
