Nagura are very helpful in both increasing the efficiency of metal removal by adding grit on top of the stone, but also in creating unique, multi-grit slurry combinations important for polishing purposes. They can also be used to condition the surface of the sharpening stone after using a flattening plate or after extended periods of sharpening to remove particulate.
Brand: NSK Kogyo Ltd.
Length: 40mm
Width:18mm
Height:15mm
Weight: 18g
Grit Range: #12000
Brand: Soma Metalwork
Smith: Kiran Chapman
Sharpener: Kiran Chapman
Made in: North Yarmouth, ME
Profile: Kiritsuke Gyuto
Edge Length: 198mm
Blade Height: 60mm
Edge Steel: AEB-L
Steel Type: Stainless
Grind: Wide Bevel
Construction: Mono-Steel
Finish: Kurouchi
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Blackwood/Bocote
Total Length: 335mm
Spine Length: 210m
Thickness of Spine at Handle: 4.6mm
Thickness ½ way: 3.2mm
Thickness ~1cm from Tip: 0.3mm
Handle Length: 125mm
Weight: 233g
Saya/Guard: Purchased Separately
Handmade in Maine by Soma Metalwork.
Brand: Soma
Profile: Scoop
Made In: North Yarmouth, Maine, USA
Material: Stainless Steel
Total Length: 210mm
Handle Length: 170mm
Spoon Length: 40mm
Spoon Depth: 11mm
Weight: 68g
Handmade in Maine by Soma Metalwork.
Brand: Nigara 二唐刃物鍛造所
Line: SPG Strix
Made in: Aomori, Japan
Smith: Nigara Homono
Profile: Gyuto
Edge Length: 197mm
Blade Height: 51mm
Edge Steel: SPG STRIX
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: Buffalo Horn
Spine Length: 211mm
Thickness of Spine at Handle: 2.1mm
Thickness ½ way: 2.1mm
Thickness ~1cm from Tip: .8mm
Handle Length: 135mm
Total Length: 345mm
Weight: 172g
Saya/Guard: Sold Separately
Please note: These pictures and measurements are examples. Individual items may differ slightly in appearance and measurements.
You’re invited on this culinary journey of self-discovery as Kiera Wright-Ruiz connects to her Latinx roots with recipes and stories from the diaspora.
“What are you?” is a dreaded question that has followed Kiera Wright-Ruiz around her entire life. She is half Latinx and half Asian, and her journey to understand her identity has been far from linear. Though she is a first-generation American, she didn’t grow up in a home where many traditions from her family’s home countries were passed down by her parents. Kiera’s childhood was complicated, and the role of caregiver was played by various people in her life: from her mom and dad to her grandparents and foster parents. Many of whom were from all different parts of Latin America, and each of them taught Kiera something about what it means to be Latinx through their food.
This cookbook is the story of Kiera’s journey to embrace her identity and all her cultures: Latinx, Asian, and American. It’s a celebration of Latin American food in all its vibrant, flavorful glory, and a love letter to the diaspora. From Ecuador to South Florida, Mexico to Cuba, the recipes in this book are as diverse and unique as the cultures themselves with dishes like:
Kiera also weaves in charming personal essays to accompany the recipes—from the story of how tamale soup helped bring her family together again after being separated in foster care, to their tradition of bringing visiting relatives from Mexico to what she considers the most American place: Medieval Times.
This one-of-a-kind cookbook featuring 100 inventive recipes shows how being half can ultimately lead to being whole. It will inspire you in the kitchen and expose you to a different kind of first-generation story, one that’s never been told before.
Hardcover | Harper Collins | 320 pages
Paula Wolfert, the undisputed queen of Mediterranean cooking, provides food lovers with the definitive guide to The Food of Morocco. Lavishly photographed and packed with tantalizing recipes to please the modern palate, The Food of Morocco provides helpful preparation techniques for chefs, home cooks, and any serious student of the culinary arts and culture. This is the perfect companion to Wolfert’s classic, Couscous and Other Good Food from Morocco—a 2008 inductee into the James Beard Cookbook Hall of Fame—and fans of Claudia Roden, Elizabeth David, Martha Rose Schulman, and Poopa Dweck will be delighted by this extraordinary culinary journey across this colorful and exhilarating land.
Hardcover | Harper Collins | 528 pages
Brand: Fog Linen
Line: Kitchen Cloth
Material: 100% Linen
Color: Thin Blue + Off White Stripe
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.
