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The Anatomy of a Japanese Knife

Author: Tom Saunders, Helen Symonds 

The Anatomy of a Japanese Knife is the definitive introduction to the best knives in the business.

The craftsmanship of Japanese knives is unparalleled and much coveted across the globe; to own a blade forged in Japan is to know quality, respect history and love food.

The Anatomy of a Japanese Knife walks us through the principles of knifemaking, from blade shapes, materials, handles and finishes to showcase the very best that Japan has to offer. It also tells the story of iconic blades and world-renowned forges, and it is packed with need-to-know information about everything from how to select the right tool for the job to care guides that will keep your knives sharp.

With location photography of incredible, multi-generational forges, stunning images of the knives themselves, diagrams to showcase the intricate workings of their design and step-by-step images to show you how best to care for and sharpen your knives, this book is the ultimate guide to the home cook’s most covetable piece of equipment, and a must-have for any knife nerd in the making. 

Hardcover | Quadrille | 256 pages

This set includes 4 round stainless steel cutters:

Height: 1.75"
Diameters: 1.5", 2.5", 3.5", and 4.5"

New York Times bestselling author Diane Kochilas’s latest cookbook, with 150 recipes, explores all of the greatest dishes from Greece’s most-visited city.

Everyone’s favorite Greek chef, Diane Kochilas, is back with a cookbook dedicated to exploring the food of Athens. Diane has lived in Athens for thirty years and has been witness to the enormous social and culinary changes all around her. To navigate the city’s gastronomic scene today is to discover a city overflowing with new creative energy in its kitchens and myriad of international ingredients in its markets. These new global influences on the Athenian table live side by side with Greece’s great gastronomic traditions. Souvlaki, hand pies, and the classic pasta casserole pastitsio are included here along with Athenian “fancy” dishes like Noua, a classic Athenian pot roast, and Chicken Milanese, combining chicken, rice, and a velvety cream sauce. Giving readers a taste of the ways in which the culinary traditions of other countries are shaping the way Athens eats today, Diane offers a recipe for a French-influenced cross between a croissant and spanakopita, shares an Italian twist on a Greek classic with Shrimp Saganaki Risotto, updates a Greek bean dish with a Grec-Mex twist on gigantes, and much more. As with all of Diane’s other books, the recipes in Athens are home-cook friendly. So, bring a taste of today’s Athenian table to your home with Athens: Food, Stories, Love.

Hardcover | St. Martin's Griffin | 400 pages

From a Maui native and food blogger comes a gorgeous cookbook of 85 fresh and sunny recipes reflects the major cultures that have influenced local Hawaiʻi food over time: Native Hawaiian, Chinese, Japanese, Portuguese, Korean, Filipino, and Western.

IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND LIBRARY JOURNAL

In Aloha Kitchen, Alana Kysar takes you into the homes, restaurants, and farms of Hawaiʻi, exploring the cultural and agricultural influences that have made dishes like plate lunch and poke crave-worthy culinary sensations with locals and mainlanders alike. Interweaving regional history, local knowledge, and the aloha spirit, Kysar introduces local Hawaiʻi staples like saimin, loco moco, shave ice, and shoyu chicken, tracing their geographic origin and history on the islands. As a Maui native, Kysar’s roots inform deep insights on Hawaiʻi’s multiethnic culture and food history. In Aloha Kitchen, she shares recipes that Hawaiʻi locals have made their own, blending cultural influences to arrive at the rich tradition of local Hawaiʻi cuisine. With transporting photography, accessible recipes, and engaging writing, Kysar paints an intimate and enlightening portrait of Hawaiʻi and its cultural heritage.

Hardcover | Ten Speed Press | 240 pages

Brand: Fog Linen
Line: Kitchen Cloth
Material: 100% Linen
Color: Purple + Beige Check
Length: 25.5"
Width: 17.5"

Our hardest-working kitchen staple, and an all-time customer favorite. These cloths are with us from start-to-finish on all cooking tasks—drying dishes, lining a basket, keeping kettles warm, covering dough to rise, and cleaning up spills. Durable, long-lasting, and complete with a nifty cotton loop for an easy hang-dry. They'll grow softer and more absorbent with every wash.

Care: Machine wash gentle, dry cool or line-dry.

Everything you need to know to make better-than-restaurant ramen at home.

Ramen, like pizza or hamburgers, is a bundle of traditions, conventions, cultural trends, proscriptions, and crazed opinions. As a food writer, recipe developer, and ramen geek, Sho Spaeth has spent over two decades trying to make sense of it all, adapting common ramen-making techniques to his kitchen at home, and coming up with recipes that are representative of a range of ramen styles.

Recipes include:

Classic shoyu ramen • Shio tanmen with clam stock • Miso ramen • Spicy tantanmen • Pork rib tsukemen • Soupless ramen (mazemen) • Vegan chickpea ramen

With over 100 step-by-step photographs, Homemade Ramen shows you how to make every element in 13 bowls of ramen from scratch, from the soup and seasoning to the springy noodles and a wide range of toppings. More than that, the book shows that making ramen is easy, and it gives you everything you need to geek out on ramen on your own.

Hardcover | W. W. Norton & Company | 320 pages

A 25th anniversary edition of seasonal recipes from a traditional French garden.

The ancient link between the gardener and the cook is at the heart of this remarkably evocative cookbook, in which Amanda Hesser tells the story of a year she spent as a cook in a seventeenth-century château in Burgundy. The property’s old gardener was wary of her at first, but over time they became friends, and he showed her a way of life that was quickly disappearing from France.

With more than 240 recipes, organized by season, Hesser’s book puts the garden’s harvest at the center of cooking. In spring and summer, it’s carrots with tarragon and braised lamb with peas. Summer chapters feature zucchini-lemon soup and raspberries eau-de-vie, as well as extensive advice on canning fresh summer produce so it can be enjoyed during the colder months. Fall and winter inspire cozier dishes, including a warm escarole salad and Brussels sprouts with brown butter. Hesser’s innovative and delicious farm-to-table approach transforms everyday ingredients into extraordinary meals.

These recipes are simple yet sublime, with accessible ingredients and vivid, helpful instructions. By bringing the kitchen closer to the garden, The Cook and the Gardener gives home cooks a new understanding of how to make meals from seasonal produce, whether it comes from the supermarket, the farmers market, or their own gardens.

Hardcover | W. W. Norton & Company | 640 pages

Hardcover | W. W. Norton & Company | 256 pages

Hardcover | W. W. Norton & Company | 248 pages

Hardcover | Harry N. Abrams | 288 pages

Hardcover | Smith Street Books | 272 pages

Brand: Higonokami かね駒 
Made In: Miki-Hyogo/ Japan 
Smith: Mitsuo Nagao 永尾 光雄 
Line: VG10
Style: Friction Folder
Blade Profile: Kiritsuke
Grind:  Flat w/ Edge Bevel
Blade Steel: VG10
Steel Type: Stainless  
Blade Length: 72mm
Blade Height: 13mm
Blade Thickness: 2.5mm
Blade Construction: Awase (Clad)
Frame Construction: Unibody
Opening Mechanism: Thumb Pad 
Locking Mechanism: Friction Folder
Washers/Pivot System: N/A
Bolster: N/A
Pommel: N/A
Spacer/Spring: N/A
Handle/Scale Material: Brass and leather
Handle/Scale Color: Black leather
Blade Finish/Color: Nashiji (Textured)
Bevel:  Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous  
Handle Length:  98mm 
Total Length Open: 170mm 
Total Length Closed: 100mm
Total Thickness: 7.5mm
Weight: 47g
Sheath/Clip: Sold Separately
Lanyard Hole: Yes

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.

Brand: Makoto Kurosaki 
Line: VG7 Damascus 
Made in: Echizen, Fukui - Japan 
Sharpener: Makoto Kurosaki
Profile: Petty/Utility
Edge Length: 130mm 
Blade Height: 29mm 
Edge Steel: VG7
Steel Type: Stainless
Construction: Awase (Clad)
Cladding: Soft Stainless
Finish: Damascus (Sekiso)
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Ebony
Ferrule/Bolster Material: N/A
Spine Length: 143mm
Thickness of Spine at Handle: 1.4mm
Thickness ½ way: 1.3mm
Thickness ~1cm from Tip: 0.5mm
Handle Length: 114mm 
Total Length: 258mm 
Weight: 85g 
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.

Brand: Hitohira ひとひら (一片)
Line: Harima Forged
Made in: Miki, Hyogo - Japan 
Profile: Bunka
Edge Length: 176mm 
Blade Height: 45mm 
Edge Steel: Aogami #2 (Blue #2)
Steel Type: Carbon
Construction: Awase (Clad)
Cladding: Soft Stainless
Finish: Kurouchi (Forge Finish)
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal 
Handle Material: Walnut
Ferrule/Bolster Material: Pakka
Spine Length: 190mm 
Thickness of Spine at Handle: 3.5mm
Thickness ½ way: 2mm
Thickness ~1cm from Tip: 1mm
Handle Length: 130mm 
Total Length: 320mm 
Weight: 145g 
Saya/Guard: Sold Separately

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

Care advisement: Carbon with Stainless Clad
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.

The best nail clippers, really! So sharp, rust-resistant, and include a receptacle to catch nails as you trim.

Brand: ITEZA
Producing Area: Seki-Gifu/ Japan
Product Type: Nail Clipper
Weight: 25g 

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

Stone Length: 210mm
Stone Width: 70mm
Stone Height: 15.6mm
Stone Weight: 751

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

A kit of Smithey essentials to keep your cast iron and carbon steel covered!

This kit is designed to optimize and enhance your Smithey experience.  Including a chainmail scrubber, a soft bristled cleaning brush, and a tin of our house seasoning blend of oils and beeswax to maintain and enhance your carbon steel or cast iron cookware.  A great gift for any cast iron cook or an even better gift for yourself.  Use it well.

Kit includes:

• Soft Bristled Cleaning Brush (Sourced from China)
• Seasoning Oil (US Made)
• Chainmail scrubber (Sourced from China)
  

Smithey designed the No. 12 Dual Handle Skillet as a variation of their best-selling No. 12 Traditional Skillet. With two handles crafted for a natural, comfortable grip, this piece makes carrying meals from stovetop to table simple and secure.  They also opened the wall angle of the pan slightly to provide additional capacity and better access to the cooking surface.  Carefully crafted with Smithey’s pledge to exceptional quality, this skillet is perfect for meals that move from range to oven to table. 

Diameter (top): 12”
Depth: 2”
Handle to Handle: 15”
Cook Surface: 10.0”
Weight: +/- 8 lbs

Kasumi Powder for finishing and restoration.

Brand: Komon
Weight: 50g