Includes step-by-step preparation instructions for 40 types of seafood
Easy and accurate knife usage tips from an expert

Cooking begins with ‘cutting the ingredients.’
Whether it's preparing fish, cutting meat, or peeling vegetables, it's difficult to get started without a knife.
Just using a knife properly increases the efficiency of the cooking process and improves the taste of the dish.
This book, "The Basics of Knives," is a "knives textbook" that systematically covers everything from understanding knife handling to how to prepare ingredients and recipes using the prepared ingredients.

In Chapter 1, we will first learn about the names of each part of the sword, its types, characteristics, and knife care methods.
Chapter 2 introduces about 40 types of seafood, including mackerel, salmon, crab, and abalone, and details their representative dishes and step-by-step preparation methods with detailed photos and illustrations, so even beginners can follow along easily and accurately.
Chapter 3 covers everything from how to cut vegetables like onions, potatoes, and leeks to how to use them for decoration, and the final chapter covers techniques for cutting chicken, beef, and pork.


It also includes 110 seasonal recipes that bring out the natural flavors of previously prepared ingredients, as well as a calendar of seasonal fish by region in Japan, making it a practical and professional reference for Japanese food professionals who primarily deal with seafood.
This is an excellent knife textbook with added expertise through translation and editing by Chef Choi Kang-rok, the winner of [MasterChef Korea 2], who studied abroad at Tsuji Culinary Institute in Japan and is currently active as a cooking YouTuber. Anyone can become a knife expert with just this one book.