This is where you’ll find corrections to errors that might have crept into the book.
Resources:
DRSharpening.com, the website for D&R Sharpening Solutions, has a sister site, JapaneseKnifeSharpening.com that has the cool sharpening products and the upper-tier sharpening service that chefs and knife enthusiasts are rabid for.
Knifecenter.com I have no idea how I missed putting Knifecenter.com — one of the largest retailers on the Internet — in the Resources section in the back of the book. Things were a little harried there toward the end, but leaving them out was a grievous error. The Kitchen Center section of the website carries many of the knife brands recommended in the book. A great resource.
Watanabe Blade Shinichi Watanabe is one of the new guard of traditional Japanese knifemakers. His family has been doing this for 700 years and it shows. The website is a little clunky and the English is a little fractured but he makes extraordinary knives. The knife featured on the inside title page is one of his, a 270mm gyuto with an ebony handle and water buffalo ferrule. Nice.
Other stuff:
Must remember to include phonetic pronunciations of Japanese terms. I included French terms for techniques but completely forgot to provide pronunciations for Japanese knife names, steel names and other Japanese terminology. This will be fixed in the 2nd printing or paperback.
