Provenance · Volume I
The Japanese Canon
Three thousand five hundred and sixty-seven entries
Contents
I299
II51
III455
IV1,402
V1,231
VI11
VII33
VIII31
IX12
X42
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee.
The Table & Service
How the food is served and eaten.
The Thread
Where this canon connects to others.
The Lineage & Authorities
The masters, the literature, the sources entries anchor to.
The Network
The producers and purveyors who carry the real ingredients.
← The LibraryVolume I · contents
Japanese · IV The Method
Hōchō — Knife Discipline
Ninety-one entries · page 1 of 2
Japanese knife techniqueJapanese Knife Anatomy Shinogi Kasumi Ha and the Geometry of the Japanese BladeHagane and Stainless Steel Japanese Knife MetallurgyJapanese Knife Steel Types and Sharpening PrinciplesJapanese Knife Steel Types White Steel Blue SteelJapanese Knife Steel Types White Steel Blue Steel and VG10Japanese Knife Steel: White Steel, Blue Steel, and Super Blue — The Iron-Carbon-Chromium TrinityJapanese Craft Knife Forging: The Honyaki and Kasumi Construction MethodsJapanese Knife-Making Centres Sakai Seki and Echizen Regional Craft TraditionsJapanese Knife-Making Regions Sakai Seki and Miki TraditionJapanese Knives Regional Production Sakai Versus SekiSakai and Tsubame-Sanjo Japanese Knife-Making Regional TraditionsSakai Knife Making Forged Steel Tradition OsakaNarutaki Natural Sharpening Stone OriginJapanese Knife Profiles: Deba, Yanagiba, Usuba and Their GeometryJapanese Knife Taxonomy — Traditional Knife Forms and Their Roles (包丁の種類)Japanese Hōchō Culture: Kitchen Knife Typology and the Full ArsenalJapanese Hōchō: The Taxonomy and Care of Japanese Kitchen KnivesJapanese Japanese Knife Types Deba Usuba Gyuto ComparativeJapanese Knife Technique and CareJapanese Knife Maintenance — Whetstone Sharpening of Single-Bevel Blades (砥石研ぎ)Japanese Kitchen Knives Sharpening WhetstoneJapanese Knife Sharpening Whetstone ProtocolJapanese Knife Sharpening Whetstone TechniqueJapanese Knife Maintenance Whetstone and Honing ProtocolsJapanese Knife Care Honing Sharpening and MaintenanceJapanese Specific Knife Care Honing Whetstone and Blade GeometryJapanese Bōcho Sharpening and the Whetstone TraditionToishi Knife Sharpening StonesToishi: Japanese Whetstone Sharpening Progression and TechniqueKnife Maintenance Philosophy: Honbazuke, Whetstone Progression, and the Art of Edge CareJapanese Deba and Yanagiba Knife Maintenance: Daily Honing, Weekly Sharpening, and Seasonal Deep WorkDeba Bocho Fish Butchery KnifeDeba Bocho Filleting Knife Single Bevel JapaneseDeba Bōchō: Fish Breakdown Knife and the Art of Fish ButcheryDeba Hocho Fish Cleaver Anatomy and Single Bevel GeometryDeba Knife Fish Butchery Japanese TechniqueDeba Knife Heavy Fish FilletingJapanese Deba Bocho: The Single-Bevel Fish Knife and Its MasteryYanagiba and Sashimi Knife MasteryYanagiba Sashimi Knife Long BladeYanagiba Knife Mechanics: Stroke Technique for Sashimi and Cutting PhysicsJapanese Sashimi Knife Skills Yanagiba and Cutting TechniquesJapanese Sashimi Knife Selection: Yanagiba, Takohiki and FuguhikiSashimi Knives Yanagiba Takohiki DifferenceJapanese Sashimi Knife Cuts and Their Effect on TextureJapanese Sashimi Knife Technique: The Hiki-Zukuri, Usu-Zukuri, and Kaku-Zukuri Cutting SchoolsSashimi Cutting Techniques Hira Zukuri Usu ZukuriSashimi Knife Technique Hira-Zukuri Sogi-Zukuri Usu-ZukuriUsuba-bōchō — The Vegetable Knife Mastery (薄刃包丁)Usuba Knife Technique Japanese Vegetable WorkUsuba Vegetable Knife and Katsuramuki MasteryJapanese Katsuramuki Rotary Peeling and the Technique of Paper-Thin Vegetable SheetsJapanese Katsuramuki: Rotary Peeling Technique and the Mathematics of Continuous Paper-Thin SheetJapanese Katsuramuki Rotating Peel Vegetable TechniqueJapanese Katsura Peeling Technique and Advanced Vegetable Knife WorkKatsuramuki Rotating Thin Sheet Vegetable PeelingKatsuramuki: The Rotary Peeling Technique and Mastery of Daikon and Cucumber包丁さばき (Hōchō Sabaki): Japanese Knife Mastery日本料理の切り方 (Nihon Ryōri no Kirikata): Japanese Cutting Vocabulary
IV · The Method · 3 of 17Next chapter → Koji & Fermentation
Japanese · IV The Method
Hōchō — Knife Discipline
91 entries · page 1 of 2
Japanese knife techniqueJapanese Knife Anatomy Shinogi Kasumi Ha and the Geometry of the Japanese BladeHagane and Stainless Steel Japanese Knife MetallurgyJapanese Knife Steel Types and Sharpening PrinciplesJapanese Knife Steel Types White Steel Blue SteelJapanese Knife Steel Types White Steel Blue Steel and VG10Japanese Knife Steel: White Steel, Blue Steel, and Super Blue — The Iron-Carbon-Chromium TrinityJapanese Craft Knife Forging: The Honyaki and Kasumi Construction MethodsJapanese Knife-Making Centres Sakai Seki and Echizen Regional Craft TraditionsJapanese Knife-Making Regions Sakai Seki and Miki TraditionJapanese Knives Regional Production Sakai Versus SekiSakai and Tsubame-Sanjo Japanese Knife-Making Regional TraditionsSakai Knife Making Forged Steel Tradition OsakaNarutaki Natural Sharpening Stone OriginJapanese Knife Profiles: Deba, Yanagiba, Usuba and Their GeometryJapanese Knife Taxonomy — Traditional Knife Forms and Their Roles (包丁の種類)Japanese Hōchō Culture: Kitchen Knife Typology and the Full ArsenalJapanese Hōchō: The Taxonomy and Care of Japanese Kitchen KnivesJapanese Japanese Knife Types Deba Usuba Gyuto ComparativeJapanese Knife Technique and CareJapanese Knife Maintenance — Whetstone Sharpening of Single-Bevel Blades (砥石研ぎ)Japanese Kitchen Knives Sharpening WhetstoneJapanese Knife Sharpening Whetstone ProtocolJapanese Knife Sharpening Whetstone TechniqueJapanese Knife Maintenance Whetstone and Honing ProtocolsJapanese Knife Care Honing Sharpening and MaintenanceJapanese Specific Knife Care Honing Whetstone and Blade GeometryJapanese Bōcho Sharpening and the Whetstone TraditionToishi Knife Sharpening StonesToishi: Japanese Whetstone Sharpening Progression and TechniqueKnife Maintenance Philosophy: Honbazuke, Whetstone Progression, and the Art of Edge CareJapanese Deba and Yanagiba Knife Maintenance: Daily Honing, Weekly Sharpening, and Seasonal Deep WorkDeba Bocho Fish Butchery KnifeDeba Bocho Filleting Knife Single Bevel JapaneseDeba Bōchō: Fish Breakdown Knife and the Art of Fish ButcheryDeba Hocho Fish Cleaver Anatomy and Single Bevel GeometryDeba Knife Fish Butchery Japanese TechniqueDeba Knife Heavy Fish FilletingJapanese Deba Bocho: The Single-Bevel Fish Knife and Its MasteryYanagiba and Sashimi Knife MasteryYanagiba Sashimi Knife Long BladeYanagiba Knife Mechanics: Stroke Technique for Sashimi and Cutting PhysicsJapanese Sashimi Knife Skills Yanagiba and Cutting TechniquesJapanese Sashimi Knife Selection: Yanagiba, Takohiki and FuguhikiSashimi Knives Yanagiba Takohiki DifferenceJapanese Sashimi Knife Cuts and Their Effect on TextureJapanese Sashimi Knife Technique: The Hiki-Zukuri, Usu-Zukuri, and Kaku-Zukuri Cutting SchoolsSashimi Cutting Techniques Hira Zukuri Usu ZukuriSashimi Knife Technique Hira-Zukuri Sogi-Zukuri Usu-ZukuriUsuba-bōchō — The Vegetable Knife Mastery (薄刃包丁)Usuba Knife Technique Japanese Vegetable WorkUsuba Vegetable Knife and Katsuramuki MasteryJapanese Katsuramuki Rotary Peeling and the Technique of Paper-Thin Vegetable SheetsJapanese Katsuramuki: Rotary Peeling Technique and the Mathematics of Continuous Paper-Thin SheetJapanese Katsuramuki Rotating Peel Vegetable TechniqueJapanese Katsura Peeling Technique and Advanced Vegetable Knife WorkKatsuramuki Rotating Thin Sheet Vegetable PeelingKatsuramuki: The Rotary Peeling Technique and Mastery of Daikon and Cucumber包丁さばき (Hōchō Sabaki): Japanese Knife Mastery日本料理の切り方 (Nihon Ryōri no Kirikata): Japanese Cutting Vocabulary