Japanese Kitchen Knives: Essential Techniques and Recipes
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Knife: The Culture, Craft and Cult of Cook's Knife
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Japanese Knife Sharpening: With Traditional Waterstones
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Sharp: The Definitive Introduction to Knives, Sharpening, and Cutting Techniques, with Recipes from Great Chefs
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The Anatomy of a Japanese Knife: The Ultimate Guide to the Culture and Craft
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Japanese Blacksmithing: Traditional Forging Methods for Knives, Swords, and Tools
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The Japanese Knife Handbook: Develop the Power to Choose, Deepen Your Knowledge to Speak About It, and Discover the Joy of Nurturing
Independently published
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Japanese Knives
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Mukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables: 4 (Japanese Culinary Academy's Complete Japanese Cuisine)
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Forging Japanese Knives for Beginners: Messer Magazin Workshop: From Steel Production to the Finished Tanto and Hocho with Practical Wire Binding by Ernst G. Siebeneicher-Hellwig (June 28,2014)
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