Book Information • Title: Introduction to Kitchen Knives • Author: Tsuneo Tanaka • Publisher: Shibata Shoten • First Edition: June 5, 1973 • Revised New Edition: Issued October 15, 1994 (This edition is the one in the photos) • Price: ¥2,880 (tax included) • ISBN: 4-388-05521-2 --- Features and Appeal of This Book • Professional-Grade Japanese Kitchen Knife Technique Book Carefully explains how to fillet fish, decorative vegetable cuts, and meat processing with photos and illustrations. • Abundant Visual Materials Visually easy-to-understand content, such as "Vegetable Peeling Shapes" with color photos and "Filleting Fish" with black and white sequential photos. • Author Profile Practical commentary by Tsuneo Tanaka, a skilled chef who trained at the famous Kyoto restaurant "Kikunoi" and also taught at the Kyoto Culinary Arts Vocational School. • Essential for Aspiring Chefs and Vocational School Students A book that has long been used as a textbook in culinary schools and among Japanese cuisine professionals. --- Recommended for those aspiring to be chefs and those interested in Japanese cuisine. This book comprehensively explains essential knife techniques for Japanese cuisine, including how to fillet fish, decorative vegetable cuts, and meat processing. • List of "Vegetable Peeling Shapes" with color photos • Learn "Filleting Fish" with sequential photos • Systematically learn from basic to advanced techniques This practical book was used in culinary schools and professional settings from the Showa to Heisei eras and is now out of print and difficult to obtain. [Condition] The cover has some yellowing and scratches due to age, but there are no problems with reading. The contents are in good condition. For those in Japanese cuisine/culinary schools, those aiming to become chefs, and cookbook collectors. No claims, no returns! Please refrain from purchasing if you are overly sensitive!