Brand: Microplane
Line: Classic
Total Length: 320mm
Handle Length: 120mm
Grater Length: 200mm
Grater Width: 26mm
Total Weight: 109g
Handle Material: Hard Plastic
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Brand: Hitohira ひとひら
Made in: Echizen-Fukui, Japan
Line: STK
Profile: Santoku/Home Chef
Edge Length: 167mm
Blade Height: 49mm
Edge Steel: VG7
Steel Type: Stainless
Construction: Awase (Clad), San Mai
Cladding: Soft Stainless
Finish: Tsuchime (Hammered), Damascus (Sekiso)
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Walnut
Ferrule/Bolster Material: N/A
Spine Length: 182mm
Thickness of Spine at Handle: 2.1mm
Thickness ½ way: 2mm
Thickness ~1cm from Tip: 1.2mm
Handle Length: 127mm
Total Length: 308mm
Weight: 130g
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.
Cooking from Scratch
A Careful Selection of Useful Recipes
Author: Toya Boudy
From the charismatic author of Cooking for the Culture, a collection of heritage recipes inspired by the oldest-known published cookbook written by a Black woman.
Cooking from Scratch is chef and storyteller Toya Boudy’s most personal—and most irresistible—cookbook yet. Written during a transformative chapter in her life, it’s infused with the warmth, humor, and grit that have made her a morning-show favorite. Drawing inspiration from Malinda Russell’s groundbreaking 1866 cookbook, A Domestic Cook Book, Boudy reimagines simple, soul-satisfying dishes designed to bring people together. In the wake of divorce and deep self-reflection, she has returned to the kitchen—the place that saved her nearly 30 years ago as a teenage single mom. Cooking from Scratch includes 70 family-loved recipes shaped by the cultures that define her: Mini Crawfish Pies, Jamaican Curry, African Spinach Stew, homey Salisbury Steak, and more. Beyond the table, she shares 20 natural remedies—from herbal cough syrup to “Detox” Lentil Soup—that nourish body and spirit alike.
With every page, Boudy shows how healing, joy, and resilience can begin with something beautifully simple: cooking from scratch.
Hardcover | Countryman Press | 216 pages
Brand: Hitohira ひとひら (一片)
Line: Futana
Profile: Santoku
Edge Length: 170mm
Edge Steel: SLD
Steel Type: Semi-Stainless
Cladding: Stainless Nashiji
Bevel: Double Bevel
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle: Oak
Total Length: 309mm
Spine Length: 180mm
Handle Length: 129mm
Blade Height: 48mm
Thickness of Spine at Handle: 2mm
Thickness of Spine Half Way: 1.9mm
Thickness of Spine ~1cm from Tip: 0.8mm
Weight: 129g
Saya: Sold Separately
Please Note: These pictures and measurements are examples. Individual knives may differs lightly 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.
Cooking the Borderlands
Spice and Smoke Between Mexico and the States
Author: Claudette Zepeda
A culinary journey along the Mexican American border, telling the story of its intertwined cultures and communities with more than 100 vibrant, flavor-packed recipes from Top Chef star, Iron Chef Mexico finalist, and Tijuana-San Diego border kid Claudette Zepeda.
The Mexican American border has been an inflamed political focal point within the US; at the same time, Mexican food has long been the most popular “ethnic” cuisine in America. A child of the border herself, Claudette Zepeda grew up in both California and Mexico and sees the border as a vibrant, vital, and unique cultural and culinary place. A gifted storyteller and chef, Claudette’s recipes and ruminations humanize border culture through 100 accessible and beloved dishes such as:
• Coahuila’s Esquites (Street Corn)
• Las Calandrias Caballitos (Chicken Sopes)
• Arroz Poblano (Poblano Pepper Creamy Rice)
• Camarones al Ajillo (Baja Style Garlic Shrimp)
• Capirotada (Bread Pudding)
This is a story of a personal and culinary identity that formed betwixt two cultures, told through recipes, anecdotes, and an irreverent sense of humor. Borderlands details the Mexican dishes Claudette grew up eating and loves, their American counterparts, and how the fluidity and flexibility between the two nations shows us a way of being in the world. With her sophisticated, first-hand perspective of the Mexican American border, immigration, and the feet-in-many-worlds attitude of Border Kid culture, Claudette shines a human light on the imaginary line stretching from California through Texas and shows how vital this place is in American culture.
Hardcover | Clarkson Potter | 288 pages
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.