Through interviews with knife-makers, chefs, and collectors, acclaimed food writer Tim Hayward explores how the relationship between cook and blade has shaped both the knife itself, and the ways we prepare and eat food all over the world.
From Damascus blades to Chinese cleavers and sushi knives, at the heart of Knife is a fascinating guide to 40 different types of knife, each with its own unique story, detailed description, and stunning photographs.
Lavishly illustrated and designed, cool, personal, and desirable, Knife opens up the world of this most covetable of culinary implements.
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