The Knifenerd Guide to Japanese Knives

by Kevin Kent, Visti Kjar (Photographer)

A GOOD CHEF KNIFE IS THE MOST IMPORTANT TOOL IN ANY KITCHEN. Professional chefs often describe their knives as an extension of their body. Considering that Japanese knives are world famous—not only for their good looks, but also their extreme sharpness—it’s no wonder so many chefs all over the world choose Japanese kitchen knives above all others. Kevin Kent, the Knifenerd, takes us behind the scenes with a personal look into the lives, skills and artistry of the blacksmiths who make the world’s finest knives. Award winning photography by Visti Kjar transports the reader behind the scenes, into the rarely seen, dimly lit, sweaty, bustling, historic workshops of some of the worlds best blacksmiths. Feel the intense heat of the forge, smell the coal fire, hear the deafening blows of the hammer on red hot steel and see the sparks fly. From the forging and sharpening to the choosing and collecting, Kevin Kent relays his extensive knowledge and passion on the subject of Japanese knives including...Telling stories about all of his favourite blacksmiths - Explaining in plain language why Japanese knives and steel are just better - Where to start on your journey into Japanese knives, including explanations of which shapes you need in your home - Accompanied by gorgeous photos by Visti Kjar, taken in the seldom-seen workshops of the best blacksmiths in Japan. - Accompanied by gorgeous photos by Visti Kjar, taken in the seldom-seen workshops of the best blacksmiths in Japan.

312 pages, Hardcover

Published January 1, 2018

Reviews

[Sam Chua]

Loved it.
I'm a knife nerd and all the books out there never really covered the details about Japanese Knives.
This was very in-depth and full love glorious photos.

[Christopher Marko]

If you've ever wondered what became of the craftsmen who made Japanese swords.... this book is the answer!

I've owned a few Japanese handmade knives that I was lucky enough to find at Kevin's Knifewear shop in Calgary. I walked in one day to have a vintage straight razor sharpened, asked about the knives and fell in love with the craftsmanship and artistry.

Kevin and his team have captured so much love, passion and information about a functional artform that most of us in a consumer "throw away" culture have forgotten.

This book had so much background information about the people, skills, process, choice of metals, and even the basics of what knife is used for what tasks in the kitchen. I'd love to see a second volume that shared cutting techniques.

[Jeroen Knippenberg]

This is a great book that covers many aspects of Japanese kitchen knives (metallurgy, knife styles and shapes, use and sharpening) and is very complete, in fact probably more detailed than the rest of my kitchen knife books combined. There is even a part introducing to some of Japans greatest bladesmiths.
An absolute must read if you're into (Japanese) kitchen knives!

[Ven]

4 for the content and photos, 2 for the writing.

[Dai Lo]

Learned alot about shapes, steel, finishes, blacksmiths, Japanese locations. Triggered lots of google research.
Learned about my knife's blacksmith
Feel that I got good knowledge out of this book.

[Alistair]

More biographies than knife info with lots of adverts for the guy's knife store. He owns one in Calgary, so no surprise there. Surprisingly interesting despite being different than I expected.

[Cody Rioux]

A total hobbyist read, it was very surprisingly complete. It contains background information, profiles on many makers and factories, the process for making a knife, how to choose, gift and how to build a set. It also contained some great information on the different steel types.

The best piece of advice in the book is that if you’re only going to get one you should break the bank on a great 210-240mm Gyuto. Highly recommend the read for anyone interested in the topic.