The language of this book is all Japanese.
This book introduces sharpening techniques that pursue “sharpness” by researching various aspects of kitchen knives, including differences in steel materials, grinding stones, and ingredients. The book also examines the state of the cutting edges sharpened with various whetstones and the differences in taste of the food cut with the knives, while checking the structure of the steel with a microscope. As a sharpener who is trusted by famous restaurant chefs and has annual contracts with several restaurants for sharpening, he introduces the knife-sharpening techniques and theories he has studied in an easy-to-understand manner.
包丁を鋼材、砥石、食材の違いなどから様々に研究し、“切れ味”について追求した研ぎの技術を紹介した一冊。顕微鏡による鋼材の組織を確認しながら、様々な砥石で研いだ刃先の状態やその包丁で切った食材の味の違いなど、包丁を切れ方だけでなく、切った食材の味からも追求しています。有名料理店シェフの信頼も厚く、研ぎの年回契約を複数の料理店と結んでいる研ぎ師として、これまで研究してきた包丁研ぎの技術や理論をわかりやすく紹介しています。
