in stock

Brand: Hitohira ひとひら (一片)
Made in: Seki, Gifu - Japan
Line: FJ VG10
Profile: Petty
Edge Length: 153mm
Blade Height: 29mm
Edge Steel: VG10
Steel Type: Stainless
Construction: Convex
Finish: Migaki/Standard
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Magnolia
Ferrule/Bolster Material: Black Buffalo Horn
Total Length: 285mm
Spine Length: 164mm
Thickness of Spine at Handle: 1.6mm
Thickness ½ way: 1.6mm
Thickness ~1cm from Tip: 0.8mm
Handle Length: 120mm
Weight: 60g
Saya/Guard: Purchased Separately

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

From Smithey: Hand stitched and branded with the Smithey logo, these potholders are the most high quality and reliable holding tools we’ve ever used. Like cast iron, they get better with time. Perfect for pulling a Smithey out of the oven or off the campfire.

Available in two materials: Full Grain Leather or High-Grade Suede

Size: 7.5” x 7.5”

A thoughtfully formulated blend of oils and infused with beeswax, Smithey's seasoning oil is formulated to keep your cast iron and carbon steel cookware in top shape. Use to protect your cast iron and carbon steel and apply sparingly to mature a naturally non-stick seasoning layer on your cookware. Made of grapeseed oil, beeswax, and sunflower oil.

To use, apply thin layer with paper towel.

From Smithey: Handcrafted and branded with the Smithey logo over high-grade oil-tanned leather, this skillet sleeve is one of our favorite tools. Available in two sizes, the standard-fit slides perfectly over the handle of the No. 10 and No. 12 while the extended fit is designed to give more protection on our No. 8 Chef Skillet handle. Like cast iron, these sleeves get better with time and use.

• Standard: 4.5” x 2” (Fits 10" & 12" Traditional Skillets)
• Extended: 6” x 2” (Fits 8” & 10” Chef Skillets + 12" Flat Top)
• Oil-Tanned Leather, Double-Layered
• Kevlar Heat Resistant Thread

From Smithey: Use this stainless steel chainmail scrubber to clean those stubborn food remnants from your cast iron pan. Just swirl lightly over the surface of your skillet. It's like a permanent dish rag.

Specs:

• 5” X 5” with Logo
• Stainless Steel
• Dishwasher Safe

From Smithey:

Our 12" skillet is destined to be your family heirloom. A bit deeper than our No. 10 with a slightly more open wall angle, the No. 12 is perfect for pan-frying chicken, searing steaks on the range, roasting game and vegetables in the oven, even baking biscuits. A daily companion in the kitchen, the No. 12 is also at home outdoors on the grill or over an open campfire. With our signature polished interior finish, the No. 12 when seasoned is naturally non-stick and free of chemical coatings. Inspired by vintage cast iron and crafted by hand and machine, we believe it’s the best cast-iron skillet on the market. Use it well.

Diameter (top): 12”

Depth: 1.8”

Handle to Handle: 18.1”

Cook Surface: 10.5"

Weight: +/-8 lbs

Brand: Hitohira ひとひら (一片)

Material: Stainless

Length: 147mm

Weight: 43g

Brand: Fog Linen
Line: Kitchen Cloth
Material: 100% Linen
Color: Blue + 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.

Brand: Fog Linen
Line: Kitchen Cloth
Material: 100% Linen
Color: Cyan + 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.

Ripe Figs

Recipes and Stories from Turkey, Greece, and Cyprus

Author: Yasmin Khan
 

From the publisher:

For thousands of years, the eastern Mediterranean has stood as a meeting point between East and West, bringing cultures and cuisines through trade, commerce, and migration. Traveling by boat and land, Yasmin Khan traces the ingredients that have spread through the region from the time of Ottoman rule to the influence of recent refugee communities.

At the kitchen table, she explores what borders, identity, and migration mean in an interconnected world, and her recipes unite around thickets of dill and bunches of oregano, zesty citrus and sweet dates, thick tahini and soothing cardamom. Khan includes healthy, seasonal, vegetable-focused recipes, such as hot yogurt soups, zucchini and feta fritters, pomegranate and sumac chicken, and candied pumpkin with tahini and date syrup.

Fully accessible for the home cook, with stunning food and location photography, Ripe Figs is a dazzling collection of recipes and stories that celebrate an ever-diversifying region and imagine a world without borders.

Hardcover | W.W. Norton & Company | 304 pages

The German-Jewish Cookbook

Recipes and History of a Cuisine

Authors: Gabrielle Rossmer Gropman and Sonya Gropman

From the publisher:

This cookbook features recipes for German-Jewish cuisine as it existed in Germany prior to World War II, and as refugees later adapted it in the United States and elsewhere. Because these dishes differ from more familiar Jewish food, they will be a discovery for many people. With a focus on fresh, seasonal ingredients, this indispensable collection of recipes includes numerous soups, both chilled and hot; vegetable dishes; meats, poultry, and fish; fruit desserts; cakes; and the German version of challah, Berches. These elegant and mostly easy-to-make recipes range from light summery fare to hearty winter foods. The Gropmans—a mother-daughter author pair—have honored the original recipes Gabrielle learned after arriving as a baby in Washington Heights from Germany in 1939, while updating their format to reflect contemporary standards of recipe writing. Six recipe chapters offer easy-to-follow instructions for weekday meals, Shabbos and holiday meals, sausage and cold cuts, vegetables, coffee and cake, and core recipes basic to the preparation of German-Jewish cuisine. Some of these recipes come from friends and family of the authors; others have been culled from interviews conducted by the authors, prewar German-Jewish cookbooks, nineteenth-century American cookbooks, community cookbooks, memoirs, or historical and archival material. The introduction explains the basics of Jewish diet (kosher law). The historical chapter that follows sets the stage by describing Jewish social customs in Germany and then offering a look at life in the vibrant émigré community of Washington Heights in New York City in the 1940s and 1950s. Vividly illustrated with more than fifty drawings by Megan Piontkowski and photographs by Sonya Gropman that show the cooking process as well as the delicious finished dishes, this cookbook will appeal to readers curious about ethnic cooking and how it has evolved, and to anyone interested in exploring delicious new recipes.

Hardcover | Brandeis University Press | 272 pages

Essential of Classic Italian Cooking

30th Anniversary Edition

Author: Marcella Hazan

From the publisher:

•    Minestrone alla Romagnola
•    Tortelli Stuffed with Parsley and Ricotta
•    Risotto with Clams
•    Squid and Potatoes, Genoa Style
•    Chicken Cacciatora
•    Ossobuco in Bianco
•    Meatballs and Tomatoes
•    Artichoke Torta
•    Crisp-Fried Zucchini blossoms
•    Sunchoke and Spinach Salad
•    Chestnuts Boiled in Red Wine, Romagna Style
•    Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts
•    Zabaglione
•    And much more

Hardcover | Penguin Random House

Cocktail Codex

Fundamentals, Formulas, Evolutions [A Cocktail Recipe Book]

Authors: Alex Day, Nick Fauchald, and David Kaplan

From the publisher:

From the authors of the bestselling and genre-defining cocktail book Death & Co, Cocktail Codex is a comprehensive primer on the craft of mixing drinks that employs the authors’ unique “root cocktails” approach to give drink-makers of every level the tools to understand, execute, and improvise both classic and original cocktails.

“There are only six cocktails.” So say Alex Day, Nick Fauchald, and David Kaplan, the visionaries behind the seminal craft cocktail bar Death & Co. In Cocktail Codex, these experts reveal for the first time their surprisingly simple approach to mastering cocktails: the “root recipes,” six easily identifiable (and memorizable!) templates that encompass all cocktails: the old-fashioned, martini, daiquiri, sidecar, whisky highball, and flip. Once you understand the hows and whys of each “family,” you’ll understand why some cocktails work and others don’t, when to shake and when to stir, what you can omit and what you can substitute when you’re missing ingredients, why you like the drinks you do, and what sorts of drinks you should turn to—or invent—if you want to try something new.

Hardcover | Penguin Random House | 224 pages

Motherland

A Jamaican Cookbook

Author: Melissa Thompson

From the publisher:

A cookbook charting 500 years of influence on the vibrant cuisine of Jamaica, written by acclaimed food writer Melissa Thompson.

Acclaimed food writer and chef Melissa Thompson takes us on a journey to this Caribbean jewel through 80 recipes and more than 500 years of history and influences. The recipes include classic Jamaican favorites, such as Jerk Pork, Braised Oxtail, Ackee & Saltfish, and Peanut Punch, as well as original dishes created with Jamaica’s abundant natural larder and twists on classics.

This beautiful cookbook features in-depth research into the evolution of Jamaica’s food. It charts the contribution of indigenous Jamaicans, the Taino. It follows the impact of colonization, and how the periods under Spanish and British rule left an indelible mark on the nation’s gastronomy, without shying away from their brutality: Eyewitness accounts describe the barbarity of the colonial powers. And it recounts how enslaved men and women from West and Central Africa brought inspiration from home and familiar cooking techniques to create legacy dishes that are still celebrated today. The contribution of Indian and Chinese indentured workers is also examined. These stories are woven into the recipes, so the reader is invested in the dishes they cook.

Hardcover | Interlink Books | 304 pages

Brand: Fontenille Pataud
Made In: Thiers, France
Line: Le Capuchadou
Locking System: Lever Lock
Blade Steel: 14C28N
Steel Type: Stainless
Handle Material: Leather
Total Length Open: 212mm
Total Length Closed: 120mm
Blade Length: 88mm
Handle Length: 120mm
Spine Thickness: 2.7mm
Weight: 114g

Brand: Belo Inox
Line: Belo #4
Made In: Portugal 
Material: Stainless Steel

Brand: Belo Inox
Line: Bali Copper
Made In: Portugal 
Material: Stainless Steel

• Table Knife
• Table Fork
• Table Spoon
• Dessert Fork
• Dessert Spoon

Brand: Belo Inox
Line: Touch - Vintage Champagne
Made In: Portugal 
Material: Stainless Steel

Sold individually

Brand: Kimura Glass

Line: Manhattan 

Glass Type: Lead-Free Crystal

Height: 105mm

Diameter at Top: 85mm

Diameter at Bottom: 81mm

Thickness of Glass: 1.8mm

Weight: 369g

Capacity: 14oz

These 9 Pocket Knife rolls have 8 slots for kitchen knives and 1 zipper pocket for small items.

HI-CONDITION is headquartered in Asaksabashi. This area of Tokyo was famous as ‘the city of textile and leather craftsmen’ but now there are fewer people carrying on that tradition. Hi-CONDITION strives to keep that tradition alive with an attention to detail and quality that honors the history of Taito.

They began as a creative hub and gallery where artists exhibited their artwork and apparel, this included HI-CONDITION's own stencil art. As the gallery progressed, the brand HI-CONDITION was born, incorporating a network of craftsman with their years of art experience into a range of premium apparel, bags kitchen wear and accessories.

Brand: HI-CONDITION ハイコンディション
Maker: Yuji Osada 長田 勇次
Producing Area: Tokyo/ Japan
Product Type: Knife Roll
Size: 9 Pockets 
Material: Hanpu Canvas
Length of Knife Pocket: 32.5cm
Dimensions Open: 89cm

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