in stock

Total Internal Length:
Height at Opening:
Width of Opening at Spine:
Width of Opening at Edge:

Saya do not come with a pre-drilled hole for the fastening pin. If you would like your saya fitted to your knife, please leave a message at checkout or call/email us. We need the EXACT knife you want the pin fastened to, NOT even an identical version we may have in backstock (handmade products vary slightly from one another). If you have questions please contact us.

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

Total Internal Length:
Height at Opening:
Width of Opening at Spine:
Width of Opening at Edge:

Saya do not come with a pre-drilled hole for the fastening pin. If you would like your saya fitted to your knife, please leave a message at checkout or call/email us. We need the EXACT knife you want the pin fastened to, NOT even an identical version we may have in backstock (handmade products vary slightly from one another). If you have questions please contact us.

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

Brand: Hitohira ひとひら (一片)
Made in: Sakai, Osaka - Japan
Smith: Togashi Blacksmith 富樫打刃物製作所
Sharpener: Kenya Togashi 憲哉
Line: Togashi Mizu Honyaki
Profile: Yanagiba
Edge Length: 287mm
Blade Height: 36mm
Edge Steel: Aogami #1/Blue #1
Steel Type: Carbon
Construction: Honyaki/Mono-Steel
Cladding: N/A
Finish: Etched Tanryumon
Bevel: Single, Ni-Mai
Bevel Symmetry: 0/100
Hand Orientation: Right-Handed
Handle Shape: Oval Octagonal
Handle Material: Kurokaki Persimmon
Ferrule/Bolster Material: Black Buffalo Horn
Spine Length: 305mm
Thickness of Spine at Handle: 3.6mm
Thickness ½ way: 3.1mm
Thickness ~1cm from Tip: 1.3mm
Handle Length: 146mm
Total Length: 450mm
Weight: 224g
Saya/Guard: Saya

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

Care advisement: This blade is fully carbon and care must be taken to avoid rust. 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.

Brand: Blenheim Forge
Made in: London, United Kingdom 
Line: Stainless Clad
Profile: Petty
Edge Length: 127mm 
Blade Height: 36mm
Edge Steel: Super Blue
Steel Type: Carbon 
Construction: Awase/Clad, San Mai
Cladding: Soft Stainless
Finish: Kurouchi, Forced Patina
Bevel: Double
Bevel Symmetry: 50:50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Fumed-oak Handle
Ferrule/Bolster Material: Brass
Spine Length: 140mm
Thickness of Spine at Handle: 2.8mm
Thickness ½ way: 2.1mm
Thickness ~1cm from Tip: 1.7mm
Handle Length: 113mm
Total Length: 252mm
Weight: 115g
Saya/Guard: Sold Separately

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

Care advisement: This blade has a carbon core and care must be taken to avoid rust along the edge steel. 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.

Brand: Blenheim Forge
Made in: London, United Kingdom 
Line: Stainless Clad
Profile: Santoku
Edge Length: 173mm 
Blade Height: 55mm
Edge Steel: Super Blue
Steel Type: Carbon 
Construction: Awase/Clad, San Mai
Cladding: Soft Stainless
Finish: Kurouchi, Forced Patina
Bevel: Double
Bevel Symmetry: 50:50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Fumed-oak Handle
Ferrule/Bolster Material: Brass
Spine Length: 184mm
Thickness of Spine at Handle: 2.7mm
Thickness ½ way: 1.9mm
Thickness ~1cm from Tip: 1.1mm
Handle Length: 128mm
Total Length: 311mm
Weight: 166g
Saya/Guard: Sold Separately

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

Care advisement: This blade has a carbon core and care must be taken to avoid rust along the edge steel. 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.

Brand: Blenheim Forge
Made in: London, United Kingdom 
Line: Stainless Clad
Profile: Nakiri
Edge Length: 164mm 
Blade Height: 59mm
Edge Steel: Super Blue
Steel Type: Carbon 
Construction: Awase/Clad, San Mai
Cladding: Soft Stainless
Finish: Kurouchi, Forced Patina
Bevel: Double
Bevel Symmetry: 50:50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Fumed-oak Handle
Ferrule/Bolster Material: Brass
Spine Length: 176mm
Thickness of Spine at Handle: 2.7mm
Thickness ½ way: 1.7mm
Thickness ~1cm from Tip: 1.5mm
Handle Length: 136mm
Total Length: 312mm
Weight: 199g
Saya/Guard: Sold Separately

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

Care advisement: This blade has a carbon core and care must be taken to avoid rust along the edge steel. 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.

Brand: Blenheim Forge
Made in: London, United Kingdom 
Line: Stainless Clad
Profile: Gyuto
Edge Length: 205mm 
Blade Height: 54mm
Edge Steel: Super Blue
Steel Type: Carbon 
Construction: Awase/Clad, San Mai
Cladding: Soft Stainless
Finish: Kurouchi, Forced Patina
Bevel: Double
Bevel Symmetry: 50:50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Fumed-oak Handle
Ferrule/Bolster Material: Brass
Spine Length: 215mm
Thickness of Spine at Handle: 2.8mm
Thickness ½ way: 2.2mm
Thickness ~1cm from Tip: 1.3mm
Handle Length: 136mm
Total Length: 352mm
Weight: 192g
Saya/Guard: Sold Separately

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

Care advisement: This blade has a carbon core and care must be taken to avoid rust along the edge steel. 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.

Brand: Blenheim Forge
Made in: London, United Kingdom 
Line: Classic Range 
Profile: Gyuto
Edge Length: 222mm 
Blade Height: 55mm
Edge Steel: Super Blue
Steel Type: Carbon 
Construction: Awase/Clad, San Mai
Cladding: Soft Iron
Finish: Kurouchi, Nashiji, Damascus, Forced Patina
Bevel: Double
Bevel Symmetry: 50:50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: English Walnut Handle
Ferrule/Bolster Material: Copper
Spine Length: 230mm
Thickness of Spine at Handle: 2.7mm
Thickness ½ way: 1.8mm
Thickness ~1cm from Tip: 1.2mm
Handle Length: 137mm
Total Length: 367mm 
Weight: 187g
Saya/Guard: Sold Separately

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

Care advisement: This blade is fully carbon and care must be taken to avoid rust. 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.

Brand: Blenheim Forge
Made in: London, United Kingdom 
Line: Classic Range 
Profile: Nakiri
Edge Length: 150mm
Blade Height: 53mm
Edge Steel: Super Blue
Steel Type: Carbon 
Construction: Awase/Clad, San Mai
Cladding: Soft Iron
Finish: Kurouchi, Nashiji, Damascus, Forced Patina
Bevel: Double
Bevel Symmetry: 50:50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: English Walnut Handle
Ferrule/Bolster Material: Copper
Spine Length: 166mm
Thickness of Spine at Handle: 2.6mm
Thickness ½ way: 1.7mm
Thickness ~1cm from Tip: 1.4mm
Handle Length: 128mm
Total Length: 294mm 
Weight: 186g
Saya/Guard: Sold Separately

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

Care advisement: This blade is fully carbon and care must be taken to avoid rust. 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.

60 classic cocktails remixed with low-to-no alcohol.

For anyone looking to drink less, to leave alcohol permanently on the shelf, or to wake up a little less hung over on Sunday, shake and stir up your next party with Nixology.

With classics like the Martini, Negroni, and Cosmo, and new creations like a Springtime Fizz, Sparkling Melon Sangria, and Juniper & Tonic, Nixology is full of recipes that are full of flavor instead alcohol. Whip up single cocktails, batches to share, or low-ABV drinks for a tiny buzz.

Whether it’s a sunny afternoon, a dinner with friends, a big bash, or a quiet night in, Nixology has the perfect drink to sip.

Hardcover | Rizzoli | 152 pages

A vibrant exploration of the evolution of Korean cuisine, both in Korea and in Koreatowns across the United States, with more than 75 bold, flavor-packed recipes and stunning photography from the New York Times bestselling authors of Koreatown.

Join chef Deuki Hong and journalist Matt Rodbard on an insider’s look at the exciting evolution of Korean food through stories of chefs and home cooks, as well as recipes that are shaping modern Korean cuisine, including sweet-spicy barbecue, creative rice and seafood dishes, flavor-bombed stews, and KPOP-fueled street food. In Koreatown, they explored the foods of Korean American communities across the United States. Now with Koreaworld, they show how Korean cuisine today is nothing less than an international culinary revolution.

Koreaworld begins in the bustling metropolis of Seoul where the modern-day barbecue scene is pushing into new territory with recipes like Giant Short Ribs cooked over hay, and where the city’s third-wave coffee culture is exploding. Readers also visit Jeju Island, where seafood dishes like Whole Fried Smashed Rock Fish rule supreme, and explore the plant-based temple cuisine found in the rural province of Jeolla-do, with dishes such as Cold Broccoli Salad with Ssamjang Mayo. The tour continues with late-night food adventures in Los Angeles and stops in the kitchens of innovative chefs from New York City to Portland who are putting modern spins on Korean classics with dishes like Samgyetang Roast Chicken, Grilled Kimchi Wedge Salad, Kkaennip Pesto, and Pineapple Kimchi Fried Rice.

Filled with recipes, stories, and conversations of Korean food’s global evolution, Koreaworld is essential reading for anyone curious about the future of food.

Hardcover | Clarkson Potter/Ten Speed | 304 pages

A beautifully photographed cookbook that celebrates the vibrant culture and community of El Salvador through 80 recipes and stories from twenty-five Salvadoran women.

In search of the recipes and traditions that made her feel at home, food historian and Salvadoran Karla Tatiana Vasquez took to the internet to find the dishes her mom made throughout her childhood. But when she couldn't find any, she decided to take matters into her own hands. What started as a desire to document recipes turned into sharing the joys, histories, and tribulations of the women in her life.

In this collection of eighty recipes, Karla shares her conversations with moms, aunts, grandmothers, and friends to preserve their histories so that they do not go unheard. Here are recipes for Rellenos de Papa from Patricia, who remembers the Los Angeles earthquakes of the 1980s for more reasons than just fear; Flor de Izote con Huevos Revueltos, a favorite of Karla's father; as well as variations on the beloved Salvadoran Pupusa, a thick masa tortilla stuffed with different combinations of pork, cheese, and beans. Though their stories vary, the women have a shared experience of what it was like in El Salvador before the war, and what life was like as Salvadoran women surviving in their new home in the United States.

Hardcover | Clarkson Potter/Ten Speed | 288 pages

Celebrate the pleasure of the wilderness (or even your backyard) with this approachable forage-to-kitchen cookbook featuring 110 recipes using foragable foods—from seaweed love to mushroom lust and everything in between.

Identify foragable foods in your own backyard to create simple, rustic recipes from the bounty of the coast, forest, and urban spaces up and down the West Coast.

Featuring more than 100 recipes and chock-full of lush photography, this cookbook shows you what to do with the delicious foodstuffs you can dig, snip, or catch anywhere from Alaska to Northern California, then put it all together in homecooked meals best shared with friends and gorgeous sunset views or cooked in the wild over a campfire.

Recipes include: 

• Morels, Asparagus, Fava Beans, and Fiddlehead Ferns with Burrata
• Black Truffle Pot de Crème with Preserved Sakura Cherry Blossoms
• Fire-Roasted Butter Clams with Seaweed Gremolata
• Spruce Tip and Juniper Berry Sockeye Salmon Gravlax
• Chilled Huckleberries with Campfire Caramel and Seaweed Salt

Reimagine your cooking and unlock new flavors from the abundance that surrounds us.

Hardcover | Sasquatch Book | 304 pages

A rendering of food through the memories of family and of home: over ninety plant-based recipes from George Lee, the creator of Chez Jorge, with Laurent Hsia's images of Taiwan.

George Lee grew up with his A-Gong (grandfather) in the quiet refuge of Tamsui, Taiwan. He took part in the myriad Taiwanese food traditions his A-Gong nurtured, until he was seventeen, when his A-Gong passed. In observation of the death, he and his family undertook a set of Buddhist funeral customs and abstained from eating meat. For a hundred days, they ate at the monastery and the nuns there taught him to cook.

Years later, he revisits the lessons and pieces them into the story of his family’s cooking. Some recipes he shares here are directly from childhood: Han-tsî-bê, an everyday breakfast congee floating with fist-sized chunks of golden sweet potatoes, or the quintessential preserve Tshài-póo, crunchy strips of sun-dried daikon radish that salt the air for a few days in January. Others tread the boundaries between old and new: such as Sòo-lóo-pn̄g, a meatless rendition of the hand-cut pork bits his mom braised in soy sauce and ladled over rice.

While writing this book, George wandered all over Taiwan with his friend Laurent Hsia, who took photos along the way. Together, they sought out the foods and places tied to their memories growing up. Like the grandpa who slung a bag of apples along the zebra crossing to exit the morning market, or the old couple on the bus in black and white, sitting side by side and peering forward, the two found themselves . . . always afoot, traveling. A-Gong’s Table follows the rhythm of their footsteps: a pulse that takes you quietly through the book and through Taiwan, from morning to night.

Paperback | Clarkson Potter/Ten Speed | 272 pages

Take a mouth-watering trip to the Balkans and celebrate the spirit of North Macedonia with traditional recipes, joyful stories, and a new generation of dishes.

Founder of London-based supper club and delivery service Mystic Borek, Spasia Dinkovski is on a mission to bring the rich flavors and traditions of North Macedonia to the masses. With 80 fresh and innovative recipes for unmissable dishes, Doma playfully experiments with traditional flavors while also forging a unique and modern take on the food of this hereto unexplored region. Alongside many recipes are poignant food stories from across the country offering a unique snapshot into the region’s vibrant culinary and cultural history, accompanied by vivid imagery of modern-day North Macedonia. With influences from the former Yugoslavia and Turkey, the food of the Balkans features flavors and textures that tantalize every palate—from sweet and salty pickles and crisp salads to deliciously savory, flaky pastries; rich winter warmers; and indulgent desserts.

Unlock the flavors of this evocative corner of the Mediterranean with this authentic and contemporary regional cookbook from one of the rising stars of Balkan cooking.

Hardcover | DK | 240 pages

As beautiful as it is practical, this collection of crowd-pleasing recipes from one of the pioneers of New Nordic cuisine shows how to make delicious, seasonal, stress-free food for the people you love.

In his book Nordic Family Kitchen Mikkel Karstad applied his culinary skills to easy family meals. Now he offers the same impeccable flavors, practiced techniques, and laid-back style in a guide to effortless entertaining.

Divided into six occasion-based menus, the book sets the stage for a summer barbecue, a formal Christmas dinner, a relaxed family lunch, a children’s birthday picnic, weeknight supper for friends, and Sunday brunch. Each setting is captured in elegant photographs that reflect an atmosphere of togetherness, friendship, and joyful community.

Karstad’s menus are packed with mouth-watering, vegetable- forward recipes using fresh, seasonal ingredients: grilled zucchini halves with ricotta and tarragon; lettuce wraps with squid, papaya, lime, and chili; vegetable chickpea tagine with coconut milk and mint; buttermilk focaccia with wild herbs and mozzarella; rice pudding with cherry sauce; apricot cake with mascarpone; raspberry lemonade; and a blackberry juice gin and tonic.

In a time when gathering with loved ones is more important than ever, this book helps readers create valuable memories with a minimum amount of fuss and a maximum helping of pleasure.

Hardcover | Prestel Publishing | 240 pages

With honesty and curiosity, British-born Omani-Zanzibari chef Dina Macki explores the unique foodscape of Oman, in the first Omani cookbook to be written by an Omani chef.

Bahari, meaning "ocean" in Swahili, is a culinary exploration of the rich flavors and history of Omani cuisine, a food culture shaped by boundless coastlines and complex maritime history, with origins and influences spanning Pakistan, Iran, India, the Swahili coast, and Portugal.

In this distinctive cookbook, Dina Macki travels across Oman and Zanzibar, unearthing regional delicacies and recreating the food of her heritage. With more than 100 recipes for meat, fish, vegetables, homemade breads and dips, desserts, and drinks, Macki invites us into her kitchen, showing us how to create exquisite Omani dishes at home. Tapping into the stories behind the recipes and ingredients, Macki brings a fresh perspective in nuanced essays on migration and identity, exploring how food connects us to our past and our communities.

Combining personal essays and contemporary twists on traditional recipes, Bahari takes us on a journey through the flavors of Oman, in a tale that is as fascinating as it is delicious.

Hardcover | DK | 256 pages

Brand: MOKI モキナイフ
Made In: Seki, Gifu - Japan
# In Set: 1
Blade Steel: AUS-8
Steel type: Stainless
Blade Length: 100mm
Blade Height: 9mm
Blade Construction: Zenko (mono-steel)
Bolster: Stainless
Handle Material: Linen Micarta
Handle Color: Black
Blade Finish/Color: Migaki (standard)
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Length: 100mm
Total Length: 219mm
Spine Thickness: 1.8mm
Weight: 57g
Storage: Leather Sheath

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

Brand: Hitohira ひとひら (一片)
Producing Area: Sakai, Osaka - Japan 
Smith: Togashi Blacksmith 富樫打刃物製作所
Sharpener: Kenya Togashi
Line: Togashi Honyaki
Profile: Yanagiba
Edge Length: 288mm
Blade Height: 35mm
Edge Steel: Shirogami #1/White #1 
Steel Type: Carbon
Construction: Mizu Honyaki
Cladding: N/A
Finish: Sanbonsugi
Bevel: Single
Bevel Symmetry:  0/100 
Hand Orientation: Right Handed
Handle Shape: Octagonal 
Handle Material: Kurokaki Persimmon
Ferrule/Bolster Material: Buffalo Horn
Spine Length: 305mm
Thickness of Spine at Handle: 4.2mm
Thickness ½ way: 3.3mm
Thickness ~1cm from Tip: 1.5mm
Handle Length: 145mm
Total Length: 450mm
Weight: 239g
Saya/Guard: Included

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

Care advisement: This blade is fully carbon and care must be taken to avoid rust. 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.

Brand: K Sabatier
Made in: Thiers - France
Line: Old Butcher
Profile: Butcher
Edge Length: 137mm
Blade Height: 34mm
Edge Steel: Z50C13
Steel Type: Stainless
Construction: Mono-Steel
Cladding: N/A
Finish: Matte
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Western (Old Butcher)
Handle Material: Rosewood
Ferrule/Bolster Material: N/A
Total Length: 68mm
Spine Length: 40mm
Thickness of Spine at Handle: 2.2mm
Thickness ½ way: 1.6mm
Thickness ~1cm from Tip: 1.2mm
Handle Length: 125mm
Weight: 95g
Saya/Guard: Sold Separately

About these Antique Knives: These knives were manufactured by the Fifth or the Sixth generation of Sabatier makers around 1950 to 1960. Grinding was done by hand in the traditional method. 

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

Brand: lionSTEEL
Made In: Maniago - Italy
Line: M7
Style: Fixed 
Profile: Drop Point
Grind: Flat w/ Edge Bevel
Blade Steel: Sleipner
Steel Type: Carbon
Blade Length: 155mm
Blade Height: 44.3mm
Blade Thickness: 5.4mm
Blade Construction: Mono-Steel
Handle/Tang Construction: SOLID Handle
Bolster: N/A
Pommel: Extended Tang
Handle Material: Canvas Micarta
Handle Color: Green
Blade Finish/Color: Black Mil Spec
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Length: 131.5mm
Total Length: 320mm
Weight: 428g
Sheath/Clip: Kydex Belt Sheath
Lanyard Hole: Yes

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