A good chef knife is the most important tool in any kitchen. Professional chefs often describe their knives as an extension of their body. Considering that Japanese knives are world famous—not only for their good looks, but also their extreme sharpness—it’s no wonder so many chefs all over the world choose Japanese kitchen knives above all others.Kevin Kent, the Knifenerd, takes us behind the scenes with a personal look into the lives, skills and artistry of the blacksmiths who make the world’s finest knives. Award winning photography by Visti Kjar transports the reader behind the scenes, into the rarely seen, dimly lit, sweaty, bustling, historic workshops of some of the worlds best blacksmiths. Feel the intense heat of the forge, smell the coal fire, hear the deafening blows of the hammer on red hot steel and see the sparks fly.From the forging and sharpening to the choosing and collecting, Kevin Kent relays his extensive knowledge and passion on the subject of Japanese knives including... telling stories about all of his favourite blacksmiths explaining in plain language why Japanese knives and steel are just better where to start on your journey into Japanese knives, including explanations of which shapes you need in your home Accompanied by gorgeous photos by Visti Kjar, taken in the seldom-seen workshops of the best blacksmiths in Japan. Unpopular opinions about Damascus steel. DETAILS & SPECSFormat: HardcoverDimensions: 320 pages, 8.25" x 10.25"Published: Late October, 2018Publisher: Long Ladder MediaISBN: 978-1-9993906-0-0 Awards