From Damascus blades to Chinese cleavers, the knife can be the most functional utensil or the most exquisite piece of design. Through interviews with knife-makers, chefs, and collectors, Tim Hayward explores how the relationship between cook and blade has shaped both the knife itself, and the ways we prepare and eat food all over the world. You might think that you know your kitchen implements, but this illustrated guide to 40 different types of knife is filled with insights and historical commentary that may change how you view this familiar tool.