in stock

Brand: Ernest Wright
Made In: Sheffield, England
Style: Tailor
Steel Type: Stainless
Finish: High Polish
Hand Orientation: Right Handed
Total Length: 335mm
Blade Length: 160mm
Weight: 633g

Brand: Ernest Wright
Made In: Sheffield, England
Style: Paper 
Line: Hanger
Steel Type: Stainless
Finish: High Polish
Hand Orientation: Ambidextrous
Total Length: 305mm
Blade Length:170mm
Weight: 322g

Brand: Ernest Wright
Made In: Sheffield, England
Style: Tailor Shears
Steel Type: Stainless
Finish: High Polish
Hand Orientation: Right Handed
Total Length: 274mm
Blade Length:130mm
Weight:366g

Brand: Ernest Wright
Made In: Sheffield, England
Style: General Purpose
Steel Type: Stainless
Finish: High Polish
Hand Orientation: Ambidextrous
Total Length: 165mm
Blade Length: 70mm
Weight: 77g

Brand: Ernest Wright
Made In: Sheffield, England
Style: Tailor 
Line: Dressmaker
Steel Type: Stainless
Finish: High Polish
Hand Orientation: Right Handed
Total Length: 210mm
Blade Length:95mm
Weight: 184g

Brand: Ernest Wright
Made In: Sheffield, England
Style: Kitchen Shears
Line: Turton
Steel Type: Stainless
Finish: High Polish
Hand Orientation: Left Handed
Total Length: 195mm
Blade Length:70mm
Weight: 152g

Brand: Ernest Wright
Made In: Sheffield, England
Style: Kitchen
Line: Turton
Steel Type: Stainless
Finish: High Polish
Hand Orientation: Right
Total Length: 193mm
Blade Length: 70mm
Weight: 149g

Brand: Ernest Wright
Made In: Sheffield, England
Style: Thread Snips
Line: Antique Stork
Steel Type: Stainless
Finish: High Polish
Hand Orientation: Right Handed 
Total Length: 115mm
Blade Length: 35mm
Weight: 30g

Brand: Hitohira ひとひら (一片)
Made in:  Seki-Gifu/ Japan
Line: FJ
Profile: Kiritsuke Gyuto
Edge Length: 200mm
Blade Height: 45mm
Edge Steel: VG-10
Steel Type: Stainless
Grind: Convex
Construction: Mono-Steel
Finish: Migaki
Bevel: Double
Bevel Symmetry: 70/30
Hand Orientation: Right Handed/Ambidextrous
Handle Shape: Octagonal
Handle Material: Magnolia
Ferrule/Bolster Material: Black Buffalo Horn
Total Length: 348mm
Spine Length: 216mm
Thickness of Spine at Handle: 1.7mm
Thickness ½ way: 1.5mm
Thickness ~1cm from Tip: 0.8mm
Handle Length: 134mm
Weight: 115g
Saya/Guard: Purchased Separately 
 
Please Note: These pictures and measurements are examples. Individual knives may differ slightly in appearance and measurements.

Brand: Hitohira ひとひら (一片)
Made in: Echizen, Japan
Line: Futana White #2
Profile: Nakiri
Edge Length: 165mm
Blade Height: 51mm
Edge Steel: White #2
Steel Type: Carbon
Grind: Wide Double Bevel
Construction: Awase/Clad, San-Mai
Cladding: Soft Stainless
Finish: Migaki Tsuchime 
Bevel: Double 
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal 
Handle Material: Cherry
Ferrule/Bolster Material: Ebony
Total Length: 320mm
Spine Length: 185mm
Thickness of Spine at Handle: 1.5mm
Thickness ½ way: 1.5mm
Thickness ~1cm from Tip: 1.5mm
Handle Length: 135mm
Weight: 155mm
Saya/Guard: Purchased Separately 

Replacement Fine Tooth Blade for all 95mm Benriner Mandoline.

Replacement Rough Tooth Blade for all 95mm Benriner Mandoline.

Replacement Rough Tooth Blade for all 64mm Benriner Mandoline.

Replacement Fine Tooth Blade for all 64mm Benriner Mandoline.

Replacement Blade for all 64mm Benriner Mandoline.

Brand:  Tetsujin 鉄人刃物
Smith:  Toru Tamura 田村 徹
Sharpener: Naohito Myojin
Made In: Sakai-Osaka/ Japan 
Line: Kasumi
Profile: Kiritsuke Gyuto
Edge Length: 201mm
Blade Height: 47mm
Edge Steel: Yasugi Blue (Aogami) #2
Steel Type: Carbon Steel 
Grind: Convex
Construction: Awase/Clad - Sanmai
Cladding: Soft Iron
Finish: Kasumi
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Rosewood
Ferrule/Bolster Material: Buffalo Horn
Total Length: 354mm
Spine Length: 221mm
Thickness of Spine at Handle: 2.7mm
Thickness ½ way: 2.1mm
Thickness ~1cm from Tip: 0.9mm
Handle Length: 132mm
Weight: 158g
Saya/Guard: Purchased Separately

Please note: These pictures and measurements are examples. Individual knives may differ slightly in appearance and measurements. 

Care advisement: This blade is fully carbon and care must be taken to avoid rust. Wipe dry after each use and ideally between preparing different products, especially when using acidic and salty products. A patina will form over time helping increase stain resistance slightly. Hand wash and dry only. Store away from liquids and open windows. Keep the blade covered when storing or traveling. Use only on appropriate cutting surfaces such as soft woods and plastics.

Ikoyi

A Journey Through Bold Heat with Recipes

Authors: Jeremy Chan

The exciting debut cookbook from the acclaimed chef of the two-Michelin-starred London restaurant Ikoyi

Ikoyi, named as one of the World's 50 Best Restaurants in 2022, is one of the most original, flavor-driven restaurants of its time. Run by childhood-friend duo Iré Hassan-Odukale and chef Jeremy Chan, the innovative culinary mind behind the unique tasting menu, its menu is inspired by the spices of Sub-Saharan West Africa and produce from local farms and artisan producers. 

The book includes narratives throughout illustrating Ikoyi’s inspiration and inception, as influenced by Chan’s experiences living, cooking, and traveling in Hong Kong, Canada, Sub-Saharan Africa, and Europe. Each recipe in this fascinating book features a story about how the dish was developed, plus the influences of seasonality and produce from local producers. This debut cookbook tells the compelling story and journey of Chan and Ikoyi, with 80 recipes that Chan has carefully developed to encapsulate bold heat: his signature style.

Hardcover | Phaidon Press | 256 pages

Bao

Authors: Erchen Chang, Shing Tat Chung, and Wai Ting Chung

The first cookbook from London’s cult favorite restaurant BAO offers a taste of Taiwanese food culture with 100 signature recipes for steamed buns, noodles, xiao chi, fried chicken, and more.
 
Since its humble beginnings as a London food stall, BAO has amassed a cult following of hungry fans with its Taiwanese-inspired cuisine and sleek design sensibility. BAO’s first book reveals the top-secret recipes behind 100 of its most beloved dishes – from the traditional steamed buns of its name to Taiwanese fried chicken, soul-warming beef noodles, snack-size xiao chi, and more.
 
Every BAO restaurant reflects a unique element of Taiwanese eating culture. The book follows suit, with chapters exploring each restaurant’s inspiration – Taipei night markets and grill houses, noodle shops and cafés – along with its creative interpretation. 
 
Part cookbook, part manifesto, BAO weaves together delicious recipes, lively stories, evocative photography, and playful illustrations to inspire BAO super-fans and curious home cooks alike. 
 
Chapters and featured dishes include:

• BAO – Classic Pork BAO, Daikon BAO, Cod Black BAO, Short Rib BAO
• Xiao Chi – Taiwanese Fried Chicken, Sweet Potato Chips with Pickled Plum Ketchup
• Grill House – Chilli Chicken Wings, Shacha Ox Heart Skewers
• Taiwanese Café – Dan Bing, Taro Congee with Crispy Shallot Wings
• Noodle Shop – Slow-cooked Beef Cheek and Short Rib Noodles, Dan Dan Tofu Noodles
• Drinks – Peanut Milk, Melon Sour, Milk Foam Tea

Hardcover | Phaidon Press | 240 pages