Japanese Knives and Sharpening Techniques (Japanese-English Bilingual Books)

Japanese Kitchen Knives: Essential Techniques and Recipes

Japanese Knife Sharpening: With Traditional Waterstones

The Knifenerd Guide to Japanese Knives

Sharp: The Definitive Introduction to Knives, Sharpening, and Cutting Techniques, with Recipes from Great Chefs

Knife: The Culture, Craft and Cult of the Cook's Knife

Mukoita I, Cutting Techniques: Fish (The Japanese Culinary Academy's Complete Japanese Cuisine)

Mukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables (The Japanese Culinary Academy's Complete Japanese Cuisine)

Flavor and Seasonings: Dashi, Umami and Fermented Foods (The Japanese Culinary Academy's Complete Japanese Cuisine)

Introduction to Japanese Cuisine: Nature, History and Culture (The Japanese Culinary Academy's Complete Japanese Cuisine)

The Complete Guide to Sharpening