人気の日本料理店「分とく山」の野崎洋光氏が、片刃包丁の使い方をわかりやすく説明。

覚えたての技術で作れる簡単なレシピも多数掲載!  In Japanese Kitchen Knives, Nozaki

 teaches the reader how to use the three main traditional Japanese knives: the 

usuba, the deba, and the yanagiba. He explains many essential details, such as 

the importance of the angle of the blade and how force is applied through it,

 and illustrates these lessons by working with ingredients familiar to Western 

readers, such as everyday vegetables and rainbow trout. The instructions are 

accompanied by simple, easy-to-follow recipes that use the cutting techniques

 described.