The Anatomy of a Japanese Knife by Helen Symonds and Tom Saunders white koji as well as in Korean

as well as in Korean – which makes sense as Iki Island served as an important trade hub between Japan and Korea historically

For best results

Junmai ginjo kimoto

this sake is perfect for daytime sipping

Kazuhito Shimoozaki

The Anatomy of a Japanese Knife by Helen Symonds and Tom Saunders white koji as well as in KoreanThe craftsmanship of Japanese knives is unparalleled and much coveted across the globe; to own a blade forged in Japan is to know quality, respect history and love food. The Anatomy of a Japanese Knife walks us through the principles of knifemaking, from blade shapes, materials, handles and finishes to showcase the very best that Japan has to offer. It also tells the story of iconic blades and world renowned forges, and it is packed with need to know