Glossary of Japanese Cutlery Terms

[Fred]

Well, at least it is a start. You can navigate there through the resources page from the home page or just click here. (http://www.foodieforums.com/japaneseglossary.htm) Naturally, I'd sure appreciate some feedback. What mistakes did I make? What terms did I omit? What should be added to any of the definitions?

[yuzuha]

Great. You have a good start with the most common terms that people might wonder about.

[Peter]

Great list, Fred. What happened to your book project?

Peter

[Fred]

AS I said earlier, I'll be back working on it after I finish a business issue. I should be able to get to work on in next month.

[sudsy909]

hey fred what about including a picture of the different blades available in japan. i think that might be helpful for new people in the world of knives i don't know how feasible it is though ryan

[Fred]

It isn't hard, Ryan. I just thought we'd take care of the text first.

[Scott]

Fred,

Looking good so far!

Scott