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New book for me. It came yesterday so I haven't had time to read it yet. Fairly large section on knives and sharpening. Its from the Japanese Culinary Academy. Anyone else seen it?
Mukoita Cutting Techniques 1 Fish
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StonedEdge
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Never heard of it.. very intrigued tho! Always looking for more stuff to read about knives and their usage
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I see the second volume will be published this fall. It covers cutting just about everything but the fish in volume one.
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All three look awesome. Thanks for bringing to my attention!
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I saw it on Amazon. It's in my cart, I was hoping someone here would notice it, pick it up, give a solid review before I purchased it. Looking forward to what you have to say about it
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The book is like a lot of Japanese cooking manuals for me. I don't have access to or even know what most of the fish are. Everything looks great but without the fish it is kind of hard to go any farther than that. 
Well I can at least try the salmon techniques here in the Northwest.
Well I can at least try the salmon techniques here in the Northwest.
