Vegetable Simple: A Cookbook

Brand: Hitohira ひとひら 
Made in: Echizen-Fukui/ Japan
Line: Echizen SG2
Profile: Nakiri/Vegetable
Edge Length: 160mm
Blade Height: 50mm
Edge Steel: SG2
Steel Type: Stainless Steel
Construction: Awase (clad)
Cladding: Soft Stainless
Finish: Tsuchime (hammered)
Bevel: Double
Bevel Symmetry: Symmetrical
Hand Orientation: Ambidextrous 
Handle Shape: Octagonal
Handle Material: Tagayasan
Ferrule/Bolster Material: Stabilized Wood 
Spine Length: 180mm
Thickness of Spine at Handle: 1.7mm
Thickness ½ way: 1.7mm
Thickness ~1cm from Tip: 1.7mm
Handle Length: 128mm
Total Length: 310mm
Weight: 176g
Saya/Guard: Sold Separately

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

Brand: Hitohira ひとひら
Made in: Echizen-Fukui, Japan
Line: STK
Profile: Gyuto/Chef
Edge Length: 213mm
Blade Height: 47mm
Edge Steel: VG-7
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: 227mm
Thickness of Spine at Handle: 1.8mm
Thickness ½ way: 1.7mm
Thickness ~1cm from Tip: 0.6mm
Handle Length: 135mm
Total Length: 365mm
Weight: 135g
Saya/Guard: Sold Separately

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

Brand: Hitohira ひとひら
Made in: Echizen-Fukui, Japan
Line: STK
Profile: Nakiri/Vegetable
Edge Length: 161mm
Blade Height: 50mm
Edge Steel: VG-7
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: 185mm
Thickness of Spine at Handle: 1.9mm
Thickness ½ way: 1.8mm
Thickness ~1cm from Tip: 1.7mm
Handle Length: 128mm
Total Length: 309mm
Weight: 150g
Saya/Guard: Sold Separately

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

Brand: Hitohira ひとひら
Made in: Echizen-Fukui, Japan
Line: STK
Profile: Santoku/Home Chef
Edge Length: 174mm
Blade Height: 53mm
Edge Steel: VG-7
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: 1.8mm
Thickness ½ way: 1.8mm
Thickness ~1cm from Tip: 1.5mm
Handle Length: 133mm
Total Length: 310mm
Weight: 131g
Saya/Guard: Sold Separately

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

Grit: #10000
Case Length: 240mm
Case Width: 80mm
Case Height: 35mm
Stone Length: 210mm
Stone Width: 70mm
Stone Height: 15mm
Total Weight: 713g
Nagura Included: No

An introduction to classic Nigerian home cooking featuring 100 delicious recipes by food explorer, culinary anthropologist, and Nigerian Native of @kitchenbutterfly fame, Ozoz Sokoh.

In Nigeria, the word “chop” is all about food and feasting and “chop chop” a nickname given to someone who loves to eat. And it's no surprise Nigeria has an entire vocabulary dedicated to eating—with more than 50 nationally recognized languages and over 250 ethnicities, Nigeria's food is as rich and diverse as its people.This book reflects the foodways’ incredibly flavorful complexity, ingredients, and recipes from all six regions, gathered and showcased in a highly photographic cookbook.
In Chop Chop, author, culinary anthropologist, and Nigerian native Ozoz Sokoh celebrates classic and traditional Nigerian cuisine to underscore the ingredients, flavors, and textures that make it not only beloved, but delicious and easy for the home cook. Featuring:

• A COLLECTION OF CLASSIC AND TRADITIONAL NIGERIAN RECIPES: Think smoky spicy beef suya skewers, egusi soup with greens, restorative pepper soup, jollof rice studded with tomatoes, soft puff puff dough bites, and sweet-tart hibiscus drinks, and more from across the country.
• LEXICON OF NIGERIAN CUISINE: Learn how to shop and cook like a Nigerian and learn about the ingredients integral to Nigerian cuisine, like nuts and seeds, greens, grains, and cereals (especially in the north), roots and tubers (favorites of the south), and proteins that come together on the plate in the form of hearty soups and stews, steamed puddings, salads, rice dishes, fritters, and more.
• ILLUMINATING CULTURAL AND HISTORICAL EXPLORATIONS: With headnotes and sidebars that give important cultural and historical context, including how Nigerian cuisine travelled the globe leaving its mark, you will learn the deep roots behind dishes and drinks, and global foodways connections.
• STUNNING PHOTOGRAPHY: With gorgeous photos from Nigeria’s landscapes, food markets, and people, as well as beautiful photography of ingredients and finished dishes, Chop Chop is a cookbook to behold. 

Written through the lens of Ozoz's deep connection to the region, Chop Chop will bring Nigeria's food-loving spirit to home kitchens everywhere, so you can travel, by plate.

Hardcover | Artisan | 352 pages