Required Reading: Japanese Kitchen Knives

Anyone who has spent time in Japan knows that the best sushi is not just about the quality of the fish but also the exacting way in which it is cut. The Japanese chef relies on a battery of razor-sharp knives with specific functions: slicing, chopping, filleting, paring, and so on; the best knives are hand-forged and come from Sakai, near Osaka (an area that first came to prominence in the 16th century for its production of Samurai swords).

Renowned Japanese chef Hiromitsu Nozaki (along with Kate Klippensteen and photographer Yasuo Konishi) produced the book, Japanese Kitchen Knives: Essential Techniques and Recipes, a visually compelling, edifying compendium for anyone wishing to refine their cutting techniques; $19.77 from Amazon.