From San Francisco-based knife expert Josh Donald, this stunning book reveals the specialised knowledge, recipes, and beautiful imagery of the world of artisanal knifes. Divided into two parts, part one covers the history and mechanics of knifemaking and German, French, and Japanese knifemakers. Part two is the nuts and bolts: how to choose, care for, and sharpen knives; as well as how to use them in 16 recipes. Each recipe - from notable San Francisco chefs such as Stuart Brioza of State Bird and Cortney Burns of Bar Tartine - details a number of cuts with directions and visuals. More than 150 atmospheric, identification, and how-to step-by-step photographs capture the excitement in owning and using good knives.