The definitive book on knife skills from the knife manufacturer recognized worldwide as the symbol of the best quality and function.

More than 1,200 color step-by-step photos that clearly instruct and provide information on each technique. Instructions on proper knife sharpening techniques. Arrows and other graphic devices that direct the reader to the exact photo on the page and the precise skill illustrated. A concealed wiro binding that lies flat, keeping a cook's fingers on the knife, where they safely belong. Concise, detailed and easy-to-understand instructions on how to hold a knife, the basic cuts and the proper techniques for cutting poultry, fish and specific vegetables and fruits, and creative garnishes. Coverage of Japanese-style knives and cutting techniques. Concise history of knives and knife-making.