Annotated Bibliography

            This research project aims to explore the development of Japanese kitchen knife culture in America. By using these following pieces of information can give insight into the various Japanese kitchen knives that are adopted by different use purpose for cuisines both in Japan and America, to further propose practical steps towards building a bridge between two knife cultures, and introduce more Japanese knives to the market in order to improve the image of Japanese knives that are only for professional uses.

Rath, Eric C. “Of Knives and Men Cutting Ceremonies and Cuisine.” Food and Fantasy in Early Modern Japan, First ed., University of California Press, n.d, 2010.

In this chapter of the book, Eric explains the importance of the continuation of traditional Japanese craftsmanship, especially knife art. He explains that as a chef, a good knife can bring taste and imagination together and create magic. Eric quotes historical evidence to express this view. He introduces the history of cutlery and tells the story of the opening show of the imperial court in 1843, which began with a cooking demonstration. Not only that, but Eric also described the complexity of inheritance knives manufacturing. This highlights the significant importance of knives. In this chapter, Eric’s overall intention is to let everyone know the long history of knives and knives are the soul of food. He also wanted us to continue to inherit the traditional knives making processes.

Company, Korin. The Japanese Chef Knife Collections. 35 years special ed., Korin, 2017.

This is a catalog of Korin knives’ introduction. It includes the note from Korin’s founder named Saori Kawano and how much she wants to bring Japanese traditional knives art to America. In this knife collection, the purpose of this book is to give you a more comprehensive understanding of the classification, workmanship, and uses of Japanese knives. This book also lists the locations of different knives and how to use and maintain the knives correctly. From the production staff, the production site to the sales storefront, this book details each step of the production of the knife from none to one. This book provides a rich background of the knife and Japanese knife culture to the American community.

Lee, Matt, and Ted Lee. “When a Knife Is the Gleam in a Cook’s Eye.” The New York Times, The New York Times, 15 Dec. 2004, www.nytimes.com/2004/12/15/dining/when-a-knife-is-the-gleam-in-a-cooks-eye.html.

In this article, Matt aims to explore how chefs in New York City choose their knives. Through the interviews with chefs, he learned that there are now two sets of knives in the United States that are popular in New York, German knives and French knives. In contrast, Japanese knives were not so widely known. However, Matt portrays that Japanese traditional knives are more dexterous for the kitchen. Matt stated that Japanese knives are more sophisticated in making. Each knife is handmade and unique. At the same time, he also expressed concern about the Japanese knife. This may not be practical for ordinary families, because Japanese swords require extra care with patience and skills. 

In conclusion, through this given relevant information about Japanese knives, it can give people worldwide a cultural promotion for Japanese-style knives. I want people to understand and accept Japanese knife culture and make it as part of their lifestyles. Through this report, I believe people will know more about Japanese knives, and it could lend a valuable perspective of the interactions between western knives and Japanese knives. This can promote the use of Japanese-style knives and increase the usage rate of Japanese-style knives in America and worldwide.  

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