Kanatoko - Frying Pan - Hand Forged Iron - 300mm Diameter

NNFLA-005-23

$460.00

Brand: Kanatoko 鍛冶工房金床
Made In: Fukuyama, Hiroshima -Japan
Craftsperson: Kazuyoshi Akita 秋田和良
Materials: Iron
Outer Diameter: 300mm
Inner Diameter: 235mm
Thickness: 2.3mm
Height: 41mm
Handle Length: 260mm
Pan Weight: 1907g

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

Kanatoko - Frying Pan - Hand Forged Iron - 300mm Diameter

Larousse Gastronomique

9780307464910

$125.00

Larousse Gastronomique

Author: Librairie Larousse

Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have on his or her kitchen shelf. In fact, Julia Child once wrote, "If I were allowed only one reference book in my library, Larousse Gastronomique would be it, without question."

The culinary landscape has changed dramatically in the last decade, prompting a complete revision of this classic work. Larousse Gastronomique has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And for the first time, Larousse features more than 400 reportage photos–candid images of upscale restaurants from around the world–that give behind-the-scenes access into the kitchens where the finest food is created. Dozens of new biographies of people who have made significant contributions to the food world debut in this revision, including such luminaries as Ferran Adrià, Daniel Boulud, Alice Waters, Gaston Lenôtre, Thomas Keller, James Beard, and Julia Child.

With entries arranged in encyclopedic fashion, Larousse Gastronomique is not only incredibly user-friendly, but it is also a fantastic read for anyone who loves food. Skip from Roasting to Robert (a classic French sauce), and then to Robiola (the Italian cheese); or go from Sake to Salad–with dozens of recipes–and on to Salamander, a type of oven used in professional kitchens for caramelizing (and named after the legendary fire-resistant animal). An index at the end of the book of all 3,800 recipes for cuisines from around the world makes it easy to find a myriad of preparations for any ingredient (eggs or chicken, for example) or type of dish (such as cakes or sauces).

The unparalleled depth and breadth of information–from the traditional to the cutting-edge–make this newest edition of Larousse Gastronomique indispensable for every cook.

Hardcover | Clarkson Potter | 1216 pages

Naniwa - Small Flattening/Lapping Stone - #220

LAEAC-010

$22.00

Brand: Naniwa ナニワ研磨工業
Product Type: Flattening Stone
Grit: #220
Size: 170×55×30mm
Weight: 440g

Naniwa - Small Flattening/Lapping Stone - #220

Hitohira - TD - Blue #2 - Stainless Clad - Kurouchi - Gyuto - 165mm - Walnut Handle

AAA-615B2KT-02-FA165

$140.00

Brand: Hitohira ひとひら (一片)
Made in: Sanjo-Niigata/Japan
Line: TD
Profile: Gyuto
Edge Length: 166mm
Blade Height: 33mm
Edge Steel: Aogami #2 (Blue #2)
Steel Type: Carbon Steel
Construction: Awase
Cladding: Soft Stainless Clad
Finish: Kurouchi
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Walnut
Ferrule/Bolster Material: Bird's Eye Maple
Total Length: 308mm
Spine Length: 184mm
Thickness of Spine at Handle: 3.7mm
Thickness ½ way: 3mm
Thickness ~1cm from Tip: 1mm
Handle Length: 125mm
Weight: 125g
Saya/Guard: Purchase separately

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

Care Advisement: Carbon with Stainless Cladding

This blade has a stainless cladding around most of the knife except for the edge, which is fully carbon. Care must still be used to avoid rust especially on the carbon portion of the blade. Wipe dry after each use, and ideally between preparing different products, especially when using acidic and salty products. A patina will form over time on the carbon portion 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 softer woods and plastics.

Hitohira - TD - Blue #2 - Stainless Clad - Kurouchi - Gyuto - 165mm - Walnut Handle

Hitohira - KH - Stainless - Gyuto - 210mm - Olive Wood Handle

AAA-300-98-FA210

$195.00

Brand: Hitohira ひとひら (一片)
Made in: Seki-Gifu/ Japan
Line: KH
Profile: Gyuto
Edge Length: 210mm
Blade Height: 46mm
Edge Steel: Unclassified (Stainless Steel)
Steel Type: Stainless
Hardness: 60±1HRC
Construction: Mono-steel
Cladding: N/A
Finish: Migaki
Bevel: Double
Bevel Symmetry: 30/70
Hand Orientation: Right-Handed
Handle Shape: Octagonal
Handle Material: Olive Wood
Ferrule/Bolster Material: Ebony Wood
Spine Length: 225mm
Thickness of Spine at Handle: 2.3mm
Thickness ½ way: 1.9mm
Thickness ~1cm from Tip: .8mm
Handle Length: 140mm
Total Length: 363mm
Weight: 135g
Saya/Guard: Sold Separately

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

Care Advisement: Stainless

This blade is stainless steel. While it is resistant to stains and corrosion, “stain-less” does not mean “stain-proof.” Care must still be taken to keep the blade dry when not in use. Wipe dry after each use and ideally between preparing different products, especially when using acidic and salty products. 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 softer woods and plastic.

Hitohira - KH - Stainless - Gyuto - 210mm - Olive Wood Handle

Goyon Chazeau - Le Thiers Avantage - Steak/Table Knives - Mixed Wood Handles - Set of 6

$650.00

Total Length: 235mm
Blade Length: 115mm
Handle Length: 120mm
Spine Thickness at Handle: 2.1mm
Blade Height: 18mm
Weight: 103g

Goyon Chazeau - Le Thiers Avantage - Steak/Table Knives - Mixed Wood Handles - Set of 6

Goyon Chazeau - Le Thiers Avantage - Steak/Table Knives - Rosewood Handle - Set of 6

$650.00

Total Length: 235mm
Blade Length: 115mm
Handle Length: 120mm
Spine Thickness at Handle: 2.1mm
Blade Height: 18mm
Weight: 103g

Goyon Chazeau - Le Thiers Avantage - Steak/Table Knives - Rosewood Handle - Set of 6

Beyond Peaks

9781837291106

$69.95

Beyond Peaks

The Cuisine of Schloss Schauenstein

Author: Andreas Caminada and Marcel Skibba

Experience the extraordinary food and philosophy of Schloss Schauenstein, the three-Michelin-starred culinary destination in the heart of the Swiss Alps

Schloss Schauenstein is more than a restaurant – it is an eighteenth-century castle reimagined as a modern gastronomic beacon. Here, a tight-knit team works at the pinnacle of their craft, guided by a philosophy that celebrates terroir through enduring relationships with those who grow, shape, and harvest its ingredients. The result is a living expression of culinary artistry, cultural heritage, and creative collaboration.

In Beyond Peaks, Schloss Schauenstein’s visionary chefs, Andreas Caminada and Marcel Skibba, invite readers to explore this extraordinary dining destination. Presented as a stunning dual-volume monograph, the book distils the spirit of Schloss Schauenstein through story, recipes, people, and landscape, both past and present.

Volume I: Stories is a richly textured portrait of the people and ingredients behind the plates. Through essays, profiles, and stunning photography, readers are introduced to the gardeners, artisans, bakers, winemakers, and craftspeople whose contributions shape the restaurant’s quiet brilliance.

Volume II: Recipes presents a curated collection of seasonal tasting menus, which articulate a meticulous yet expressive culinary voice. Dishes such as Fermented Asparagus with Barley and Juniper or Roasted Duck with Rhubarb and Pine are precise tributes to the land. Foundational recipes offer practical insight.

Conceptually rich and impeccably designed, Beyond Peaks will inspire anyone passionate about food as a cultural act: destination diners and armchair gourmands, professional chefs and ambitious home cooks, culinary educators and passionate cookbook collectors. It is a celebration of alpine culture, craftsmanship, and culinary innovation – anchored within the walls of a medieval castle and brought to life by two of Europe’s most respected contemporary chefs.

Hardcover | Phaidon | 348 pages

On Fish

9781804193211

$39.99

On Fish

A Seafood Handbook

Author: Nathan Outlaw

‘One of the great chefs of his generation.’ Angela Hartnett
‘Nathan is my Breton brother. He is a true master of the sea.’ Richard Bertinet

This brand new handbook from Michelin-star chef Nathan Outlaw is a must-have for anyone cooking with fish, from home cooks to culinary students.

For anyone wanting to know more about seafood and how to cook it, Michelin-starred Nathan Outlaw has distilled three decades of experience as a foremost fish chef into a very personal go-to cook’s handbook.
Fish Basics covers fishing methods, shopping & storing plus preparation techniques and advice on curing, grilling, smoking, pickling, barbecuing, poaching and frying.
Chapters on flat fish, round fish, oily fish, shellfish and cephalopods provide detailed knowledge about 32 individual species including habitat, fishing and when to eat seasonally,along with cooking & serving suggestions, followed by more than 80 recipes ranging from Brill Cured in White Wine with Grapes, Pumpkin Seeds & Basil Oil and Plaice, Aubergine & Mushroom Curry to Anchovies with Crispy Potato Wedges and Grilled Octopus Skewers.
With recipes to suit all occasions and cooking skills, On Fish is an indispensable resource for anyone wanting to discover and cook with sustainable fish.

Hardcover | Octopus | 736 pages

Jacques Pépin Complete Techniques 50th Anniversary Edition

9798894141800

$60.00

The Noma Guide To Building Flavour

A Culinary Master Class from the Legendary Teacher—Over 600 Techniques, 1,000 Photographs, 160 Recipes

Author: Jacques Pépin

Celebrate the 50th anniversary of the grand master of cooking skills and methods, Jacques Pépin’s classic work that serves as a staple in both home and professional kitchens around the world.

Comprehensive, authoritative, but never intimidating, Jacques Pepin’s Complete Techniques—which combines the master chef’s landmark works, La Methode and La Technique—includes more than 600 cooking techniques and methods along with 160 recipes. Each recipe and technique is explained using step-by-step instructions accompanied by more than 1,000 photographs featuring Pépin himself. Follow along as this culinary legend demonstrates every aspect of classic cooking, from start to finish, teaching readers how to bone a chicken, poach an egg, whisk a perfect hollandaise, knead a crispy baguette, or bake an exquisite meringue with the perfection and efficiency of a professional. Throughout the book are Pepin’s classic recipes, which offer budding masters the opportunity to put lessons into practice with extraordinary results.

The time-tested recipes in this volume teach everyone, from the greenest home cook to the most wizened professional, how to put techniques into practice. This completely revised edition includes color and black-and-white photographs and is redesigned to make it even easier to follow the step-by-step techniques.

Hardcover | Black Dog & Leventhal | 736 pages

Jacques Pépin Complete Techniques 50th Anniversary Edition

La Copine

9781419778223

$45.00

The Noma Guide To Building Flavour

New California Cooking from an Oasis in the Desert

Author: Clarie Wadsworth and Nikki Hill

Bon Appétit, Best New Cookbooks of Spring 2026

From La Copine, a destination restaurant near Joshua Tree, comes a beautiful debut cookbook with stories of life in the desert and recipes that capture a unique approach to California cooking.

Out in the California desert near Joshua Tree, La Copine spins its own kind of magic, powered by business and life partners Claire Wadsworth and Nikki Hill, the drama of the landscape, the eclectic local population, and of course, the irresistible food.

With celebrity clientele and glowing reviews in the New York Times, Eater, Vogue, and others, this restaurant is beloved by California visitors and locals alike. In their debut cookbook, La Copine, Wadsworth and Hill share stories of their love, life, community, and the spirit of La Copine, one delicious recipe at a time.

Dubbed the West Coast's answer to Via Carota's Rita and Jody, Wadsworth and Hill are passionate, community-driven, California cooks with a deep love for each other and the people around them. They welcome their guests to La Copine (which means "girlfriend" in French) with open arms, create a safe haven for the queer community outside of Los Angeles, and have a deep sense of care and pride for everything they put on the plate.

Home cooks will want to adopt the restaurant's "California soul" style: veggie-forward, innovative yet comforting, light enough for lunch, yet substantial enough to gather around and linger over. From "hunky" salads (as described by the New York Times) to special-occasion sandwiches to summery, boldly flavored grilled meats and vegetables to simple, no-bake desserts, La Copine's food roams far and wide but always imparts a sense of home.

More than the recipes, though, Wadsworth and Hill's backstory as a couple, the business they've built together, and the community they've found in the desert, make for an armchair trip through the remote and spectacular setting, as well as a mission statement for creating a life on one's own terms.

Hardcover | Abrams | 304 pages

The Noma Guide To Building Flavour

9781579657192

$45.00

The Noma Guide To Building Flavour

Including recipes and techniques for sauces, butters, broths, reductions, preserves, vinaigrettes, flavoured salts, and infused oils

Author: René Redzepi and the Noma Test Kitchen

Finally, the secret sauce of Noma is revealed—the long-anticipated follow-up to the bestselling The Noma Guide to Fermentation offers more than 150 recipes for infused oils, vinaigrettes, fudges, spice mixes, rubs, sauces, and other flavor-boosting condiments that professional and home cooks can now make and use to elevate every part of their cooking.

Nothing tastes like the food at Noma. Nothing is as delicious, as surprising, as unique. A big part of the reason why is found in the Noma pantry, the seasonings, condiments, sauces, and other flavor compounds developed over two decades by René Redzepi and the Noma test kitchen. And now 150 of these components that define the inimitable taste of Noma—including roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blanc—are shared in The Noma Guide to Building Flavour. Most of the recipes are illustrated with step-by-step photo sequences detailing the techniques needed to transform surprisingly familiar ingredients into elements of Noma’s distinctive cuisine. Noma uses these recipes to create elevated preparations for the restaurant (a selection of gorgeous plated-dish photos are included), but readers—whether professionals or avid home cooks—will find plenty of inspiration for their own kitchens, aided by do-able suggestions from Noma chefs.

In conversational essays and anecdotes woven throughout the book, Redzepi shares how staff members from around the globe have influenced Noma’s flavor palette, and how Noma chefs take pristine seasonal ingredients and blend, grind, dry, smoke, macerate, reduce and otherwise elicit the most potent and desirable flavors that make up the sensory language of Noma. Between the narrative portions and the meticulous recipes, chefs and home cooks alike will discover new dimensions of flavor and expand their ideas of what food can be.

Hardcover | Artisan | 504 pages

The Caribbean Cookbook

9781837291724

$54.95

The Caribbean Cookbook

Author: Rawlston Williams

Caribbean cuisine reveals a culture of boundless imagination and creativity. It is the result of resourcefulness and ingenuity, where the need to survive and thrive shaped dishes that stand as powerful representations of its various cultures.

In The Caribbean Cookbook, chef Rawlston Williams celebrates the diverse foods, flavors, and culinary traditions of this vibrant region. Featuring more than 380 recipes from 28 countries and island nations, the book includes classic marinades, sauces, and preserves; broths and soups; rices, grains, and vegetables; and chapters dedicated to Sea & River, On Land, Flour, Sugar, Juice, and Rum. The iconic ingredients synonymous with the Caribbean – citrus, nutmeg, coconut, tamarind, pimento, pineapple, rum – are showcased throughout, with spices as the stars, elevating other ingredients to create layered and satisfying dishes.

This intensively researched recipe collection includes both beloved classics and lesser-known specialties. Home cooks around the world will discover Jamaica’s Jerk Chicken and Dominica’s Callaloo Soup; Puerto Rico’s plantain-based Mofongo; Green Fig Salad from Saint Lucia; Haiti’s Seafood Creole; a sweet Cashew Cake from Aruba; and other authentic dishes. There’s plenty for armchair travelers to enjoy, too: Rawlston’s descriptions of the islands’ histories, culture, and traditions bring each recipe to life, while stunning color photography of the food and landscapes offers a whirlwind journey across one of the world’s most beautiful destinations.

Beautifully designed in bold tropical shades, The Caribbean Cookbook is a powerful, joyful ode to the many flavors of this incredible region.

Hardcover | Phaidon | 432 pages

Goyon Chazeau - Styl'ver Brasserie - Steak/Table Knives - Moka Paperstone Handles - Set of 6

109PLMOK00001

$350.00

Total Length: 240 mm
Blade Length: 123 mm
Handle Length: 117 mm
Spine Thickness: 2.5 mm
Blade Height: 21 mm
Weight: 74 g

Top quality hardened X46CR13 stainless steel (53-54HRC)

Please Note: These pictures and measurements are examples. Your specific product may differ slightly in appearance and measurements.

Goyon Chazeau - Styl'ver Brasserie - Steak/Table Knives - Moka Paperstone Handles - Set of 6

Vegetables The Italian Way

$35.00

Vegetables The Italian Way

Turning Simple and Fresh into Extraordinary

Author: Giulia Scarpaleggia

Cucina Povera author Giulia Scarpaleggia continues her celebration of the soul of Italian cooking with a beautiful and delicious focus on vegetables.

Italians have a gift for making vegetables shine. It’s about simplicity, balance, and an instinctive understanding of flavor to get the best out of each vegetable, whether it’s eaten fresh along with a squeeze of lemon and a sprinkle of salt or roasted slowly with a drizzle of olive oil and a handful of fresh herbs. This deep-rooted practice of simplicity comes from Italy’s cucina povera where seasonal vegetables dishes are nourishing everyday meals.

The recipes in this book are the creations of Giulia Scarpaleggia (@julskitchen) and celebrate cucina casalinga—Italian home cooking. They include some of Italy’s most iconic dishes like Eggplant Parmesan, Panzanella Salad, and Sicilian Caponata, as well as regional favorites like Braised Artichokes and Fennel Gratin. With enticing photographs from the Italian garden and countryside, the book is as much a pleasure to look at as it is to cook from.

Hardcover | Artisan | 272 pages

Istanbul

9781837835072

$40.00

Istanbul

Flavourful Turkish Recipes from the Heart of the City

Author: Özlem Warren

Delicious and practical recipes inspired by the vibrant mosaic of Istanbul cuisine from the author of Sebze.

‘A gorgeous love letter to Istanbul. I couldn’t love this book more'. Diana Henry

‘Özlem has a real talent for delivering her beautiful Turkish recipes to us but making them accessible and easy to make at home without compromising on flavour or authenticity.’ Sabrina Gayhour

‘It has always been my dream to visit Istanbul, and I have today, after reading this brilliant cookbook. Recipes and stories from one of the most diverse cities on earth.’ Olia Hercules

‘This book is a first-class ticket to the tastiest city in the world, and Özlem is the ultimate guide, taking us around, behind the scenes, and away from the crowds.’ Honey & Co

With over 80 delicious, easy-to-make recipes, award-winning author Özlem Warren brings the vibrant and diverse flavours of Istanbul to your home kitchen.

Influenced by its geographical position and the many ethnic groups that made the city their home, each in turn contributing to its cuisine, Istanbul’s food is multicultural, delicious and satisfying.

From explorations of the city’s famous street food and home-style restaurants to gems from farmers’ markets and patisseries, in this stunning cookbook you can find classics such as Hünkar Begendi (lamb stew over smoked aubergine) and Soganli Menemen (scrambled eggs with tomatoes, peppers and onions), perennial favourites such as Kolay Gözleme (easy gözleme with cheese and spinach), multicultural flavours such as Çerkez Tavugu (Circassian chicken with walnut sauce), crowd-pleasers like Cheat’s Manti, sweet treats such as Sekerpare (semolina cookies in syrup with pistachios) and so much more.

Hardcover | Quadrille | 256 pages

Midnight Sun

9781837834976

$35.00

Midnight Sun

Author: Trine Hahnemann

From the bestselling author of Copenhagen Food, this Scandinavian cookbook is a collection of simple, summer recipes to enjoy at home.

With the never-ending sunlight, this magical time of year allows for pause and presence as the days stretch ever longer and the landscapes come alive. Scandinavian summer is more than just a season.

Make the most of the season’s abundance, from slow mornings with Rhubarb and Rye Bread Crumble or Eggs with Summer Chanterelles, to light lunches of Smørrebrød or Fennel-cured Salmon, and sweet favorites like Apricot Almond Cake or Kringle with Rosehip Jam. There are fresh and flavorsome recipes for every time of day – so, whether it’s for afternoon fika, archipelago picnics, or ideas to preserve the late summer harvest, you will find endless treats to share with friends and family.

Featuring stunning location photography from across the Nordic region, as well as evocative narrative, Midnight Sun is a timeless collection of recipes and stories that will be a favorite for many years to come.

Hardcover | Quadrille | 256 pages

A Kitchen on Goose Cove

9781648294075

$35.00

A Kitchen on Goose Cove

Author: Devin Finigan with Peter Kaminsky

A love letter of a cookbook that captures the allure of Maine and its iconic food and bounty of ingredients, from Devin Finigan, chef-owner of Aragosta, named one of Food & Wine’s best restaurants in 2024 and 2025.

There is an allure to Maine that captures the imagination of so many: it’s a longing for a simpler pace of life, it’s the idyllic small towns, village greens, seaside vistas, and an endless coastline. With Maine’s pristine seafood and seasonal fruits, produce, and grains, Maine is also a magical place to cook. From a kitchen on a rugged coastline in Deer Isle, Maine, chef Devin Finigan uses Maine’s iconic ingredients—from lobster and clams to honey and fiddleheads—to make incredible meals. Her Lobster Rolls, Scallops with Wild Ramp Sauce, Mussel Chowder, Duck Breast with Peach Sauce, Tomato Galette, and Whoopie Pies draw thousands of visitors each year who book tables months in advance to dine at her restaurant Aragosta, which was named the #2 best restaurant in the U.S. by Food & Wine. Finigan’s first book captures everything about Maine that makes it the destination that 37 million people choose to visit each year. With 75 recipes for classic Maine dishes and new spins on old favorites, plus 100 gorgeous photos, this will be the Maine cookbook to transport fans, foodies, and tourists alike to this unspoiled region. The foreword will be written by Erin French, chef and bestselling author of The Lost Kitchen.

Hardcover | Workman Publishing | 328 pages

Hitohira - TD - SLD - Nashiji - Sujihiki - 240mm - Walnut Handle

AAA-615SLN-02-GA240

$220.00

Brand: Hitohira ひとひら (一片)
Made in: Sanjo, Niigata - Japan
Line: TD
Profile: Sujihiki
Edge Length: 249mm
Blade Height: 35mm
Edge Steel: SLD
Steel Type: Semi-Stainless
Construction: Awase (Clad)
Cladding: Soft Stainless
Finish: Nashiji
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Walnut
Ferrule/Bolster Material: Bird's Eye Maple
Spine Length: 267mm
Thickness of Spine at Handle: 4.8mm
Thickness ½ way: 1.7mm
Thickness ~1cm from Tip: .8mm
Handle Length: 137mm
Total Length: 404mm
Weight: 124g
Saya/Guard: Sold Separately

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

Care Advisement: Semi-Stainless

This blade is semi-stainless steel. It has better rust-resistance than standard carbon steel, but it is not completely stainless. Care must still be taken to keep the blade dry when not in use. 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.

Hitohira - TD - SLD - Nashiji - Sujihiki - 240mm - Walnut Handle

Hitohira - TD - SLD - Nashiji - Sujihiki - 270mm - Walnut Handle

AAA-615SLN-02-GA270

$240.00

Brand: Hitohira ひとひら (一片)
Made in: Sanjo, Niigata - Japan
Line: TD
Profile: Sujihiki
Edge Length: 272mm
Blade Height: 36mm
Edge Steel: SLD
Steel Type: Semi-Stainless
Construction: Awase (Clad)
Cladding: Soft Stainless
Finish: Nashiji
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Walnut
Ferrule/Bolster Material: Bird's Eye Maple
Spine Length: 292mm
Thickness of Spine at Handle: 5.2mm
Thickness ½ way: 1.8mm
Thickness ~1cm from Tip: .7mm
Handle Length: 137mm
Total Length: 429mm
Weight: 147g
Saya/Guard: Sold Separately

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

Care Advisement: Semi-Stainless

This blade is semi-stainless steel. It has better rust-resistance than standard carbon steel, but it is not completely stainless. Care must still be taken to keep the blade dry when not in use. 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.

Hitohira - TD - SLD - Nashiji - Sujihiki - 270mm - Walnut Handle

Hitohira - Imojiya TH - Stainless - Migaki - Gyuto - 240mm - Western Handle

AAA-266Z4-01-FA240

$120.00

Brand: Hitohira ひとひら
Made in: Seki, Gifu - Japan
Line: Imojiya TH
Profile: Gyuto
Edge Length: 241mm
Blade Height: 49mm
Edge Steel: DSR-1K6
Steel Type: Stainless
Construction: Zenko (mono-steel)
Cladding: N/A Mono-Steel
Finish: Migaki
Bevel: Double Bevel (Asymmetrical)
Bevel Symmetry: 30/70
Hand Orientation: Right Handed
Handle Shape: Western (yo) Handle
Handle Material: Pakka
Ferrule/Bolster Material: Stainless Steel
Spine Length: 243mm
Thickness of Spine at Handle: 2mm
Thickness ½ way: 1.8mm
Thickness ~1cm from Tip: .7mm
Handle Length: 120mm
Total Length: 366mm
Weight: 209g
Saya/Guard: Sold Separately

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

Care Advisement: Stainless

This blade is stainless steel. While it is resistant to stains and corrosion, “stain-less” does not mean “stain-proof.” Care must still be taken to keep the blade dry when not in use. Wipe dry after each use and ideally between preparing different products, especially when using acidic and salty products. 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 softer woods and plastic.

Larousse Gastronomique

The World's Greatest Culinary Encyclopedia, Completely Revised and Updated

Beyond Peaks

The Cuisine of Schloss Schauenstein

On Fish

A Seafood Handbook

The Noma Guide To Building Flavour

A Culinary Master Class from the Legendary Teacher—Over 600 Techniques, 1,000 Photographs, 160 Recipes

The Noma Guide To Building Flavour

New California Cooking from an Oasis in the Desert

The Noma Guide To Building Flavour

Including recipes and techniques for sauces, butters, broths, reductions, preserves, vinaigrettes, flavoured salts, and infused oils

The Caribbean Cookbook

Vegetables The Italian Way

Turning Simple and Fresh into Extraordinary

Istanbul

Flavourful Turkish Recipes from the Heart of the City

Midnight Sun

A Kitchen on Goose Cove