New! – Strata

Cooking in Real Life

9781668002155

$35.00

Cooking in Real Life

Author: Lidey Heuck

From the rising star who learned to cook when she worked for Ina Garten, 100 recipes that are cook-pleasing and crowd-pleasing and written with the shopper, chopper, and dish-doer in mind.

Lidey Heuck landed the most plum after-college job—working for Ina Garten in her East Hampton kitchen. There, she learned how to develop recipes that work every time and how to put together dishes that are at once special and unfussy.

Cooking in Real Life represents the golden middle ground that new and experienced home cooks crave: recipes that are inventive but not overly complicated, that use familiar ingredients but encourage us to do things a little bit differently. They are designed to be low-effort, practical, and high-reward. Lidey combines straight-forward delicious cooking with innovative, vegetable-forward recipes, inspired by bold flavors from near and far. Chapters and recipes include the following:

Busy, fuss-free weeknights: Salmon with Honey and Chili Crunch, Cider-Glazed Sausages with Apples and Fennel, Saucy Shrimp alla Vodka. Plus, dozens of ideas for turning single recipes into one complete meal (Think: adding some sauteed shrimp to Shaved Carrot Salad with Ginger Tahini Dressing).

Flexible, seasonally-inspired recipes with easy-to-find ingredients: Maple-Roasted Squash with Grapes and Shallots, Escarole with Cara Cara Oranges, Spicy Paloma Punch.

Celebratory dishes for occasions that call for something extra special: Short Ribs with Port, Shallots, and Cranberries; Champagne Chicken; and Rainbow Sprinkle Ice Cream Cake.

Throughout, Lidey includes swaps, make-ahead hacks, and tips for making leftovers into something new. Cooking in Real Life meets you where you are—whether you’re here for the practical tips or the endless possibilities.

Hardcover | Simon & Schuster | 288 pages

Steak

9781837831005

$36.00

Steak

Author: Tim Hayward

The essential reference for steak lovers.

An encyclopaedic yet accessible journey through the world of chefs, farmers, butchers and restaurants, Steak is the essential guide for enthusiasts improving their kitchen skills or diners chasing the greatest steaks around the world.

With stories, recipes, traditional cooking techniques and cutting-edge new ones, you’ll never again overcook a steak or wonder which cut to buy. Plus there’s a guide to butchery, a cooking course (including some steak science)… and Cow Maps.

Steak takes an in-depth look at the historical, cultural and social significance of our favourite cut of meat, and how we might continue to enjoy it sustainably into a long future – it’s the ultimate handbook for anyone who cares about sourcing and cooking great food.

Hardcover | Hardie Grant | 320 pages

The Complete Cheese Pairing Cookbook

9780711290945

$36.00

The Complete Cheese Pairing Cookbook

Author: Morgan McGlynn Carr

The ultimate guide to creating cheese pairings for entertaining guests, impressing friends and family, and more.

In this sumptuous collection of cheese pairing charts and recipes, Morgan McGlynn Carr demonstrates that, by matching mouthwatering cheese with the perfect cracker, a stunning chutney, and an exceptional wine, the results can be both delicious and rewarding.

The main concept behind cheese pairings is that certain elements in both the cheese and the pairing react differently to each other, and this can elevate the entire dining experience. You’ll gain fascinating insights into what cheese pairing actually is, what makes cheese cheesy, and how to pair like a professional.

With carefully curated pairing boards containing both classic and unique combinations, cheeses from around the world, and a seasonal pairing guide, the book also contains a range of cheese-focused recipes suitable for all occasions. The Complete Cheese Pairing Cookbook is a must-have for any cheese lover looking to explore a new culinary world, and the only cheese guide you’ll ever need.

Morgan is the author of two previous, highly acclaimed titles, The Modern Cheesemaker and The Modern Cheeseboard.

Hardcover | White Lion | 208 pages

Priya’s Kitchen Adventures

9780358692935

$29.99

Priya’s Kitchen Adventures

Recipes, Stories, and Cooking Advice from a Neighborhood Restaurant

Author: Priya Krishna

From the beloved New York Times bestselling author of Indian-ish and Cooking at Home, an illustrated cookbook for kids and their parents that draws on Priya’s childhood experiences traveling the globe with her family. With delicious recipes and laugh-out-loud stories, Priya’s Kitchen Adventures will get kids cooking and expand their curiosity about the world.

Climbing the Great Wall of China, camping in the Amazon jungle, sliding down the dunes of the Sahara Desert—oh, and did she mention slurping ramen in Japan, sipping aguas frescas in Mexico, and enjoying British high tea? Before Priya Krishna was a celebrated food writer, she was a kid traveler. Thanks to her appetite for exploration (and a mom who worked in air travel), by the time she was a teenager she had done all this and more. Traveling unlocked Priya’s sense of discovery and inspired her to get cooking.

In this bright and kid-friendly cookbook, kids can travel the world with Priya—no passport required, just an open mind and a kitchen. Through her eyes, kids and their parents can see—and taste!—China, Greece, Peru, Mexico, Morocco, England, Italy, Japan, France, Egypt, Trinidad and Tobago, and India. The whole family will love making and tasting each kid-tested recipe—brought to life with vivid photos and colorful illustrations plus step-by-step how-to photos—and sharing Priya’s dynamic and often hilarious tales of adventure. They’ll come to discover what Priya was lucky to learn as a kid: that cooking is one of our greatest superpowers, allowing us to travel in our own kitchens and learn about incredible places and cultures—without the jet lag.

Recipes include:

Pork and Chive Dumplings
Spanakopita
Tostadas with Refried Beans and Squash
Miso Ramen
Pesto Pasta
Chocolate Mousse
Artichokes with Butter
Hummus Bi Tehina
Vegetable Tagine
Crepes

With Priya’s Kitchen Adventures, the whole world is open for discovery—right from your very own kitchen!

Hardcover | Harper Collins | 240 pages

The Cook Book of All Time

9780063299931

$45.00

The Cook Book of All Time

Recipes, Stories, and Cooking Advice from a Neighborhood Restaurant

Author: Ashley Bernee Wells, Tyler Jeremy Wells

The first cookbook from Tyler and Ashley Wells, the husband-and-wife duo behind Los Angeles’ bustling, sought-after restaurant All Time, is a collection of 50 recipes for simple, market-driven food alongside some very earnest and hilarious story-telling.

Tyler and Ashley cook and share down-to-earth food that doesn’t require rules or fancy equipment. For them, cooking is about feeding people, using your senses, and leaning into life with humor and honesty. The couple’s approach to feeding people has won over their community in Los Feliz since they opened in 2018. The Cook Book of All Time includes 50 of the beloved neighborhood restaurant’s most iconic standout dishes:

Fish with Crispy Rice
Ashley’s Lamb Ragu
The Big Steak Event
The Good Ass Salad Dressing
Sweet Potatoes
The Salmon Bowl
Chocolate Chip Cookies
Betsy’s Cobbler
Paul’s Chocolate Cake

There’s also lots of practical guidance and instruction for cooking fish, meat, vegetables, sauces, rice, beans, and making doughs. Imbued with Tyler’s unique approach and philosophy, real life experience, and favorite techniques, tools, and ingredients (in both imperial and metric measurements), the food is impressive yet totally achievable at home.

Beyond the delicious recipes, The Cook Book of All Time is as enjoyable on the couch as it is in the kitchen. The essays will make you laugh out loud, possibly cry, and most certainly relate, and the photography could stand alone, it’s truly stunning. This book brings what makes All Time so special—and what the neighborhood of Los Feliz has been enjoying for years—into people’s homes all over the country.

Hardcover | Harper Collins | 224 pages

Flavorama

9780358093138

$40.00

Flavorama

A Guide to Unlocking the Art and Science of Flavor

Author: Arielle Johnson

An irreverent, accessible, essential guide to the science of flavor and how to use it in your own kitchen, from the food scientist-confidante of some of the world’s best chefs, Arielle Johnson, with more than 75 recipes—plus a foreword by René Redzepi.

“Arielle changed the way that I think about flavor, and in these pages, she will do the same for you” (René Redzepi, chef of Noma).

Meet Arielle Johnson—she’s a flavor scientist (she loves flavor so much, she got a Ph.D. in the subject). She spends most of her time helping chefs better understand what’s going on beneath the hood of flavor and make delicious new foods. Now, with Flavorama, she shares this invaluable knowledge with home cooks everywhere. Mixing equal parts fun and braininess, Arielle dives into how chemistry, sensation, and craft unite to create flavor, distilling what flavor really is (molecules!) and how to get it to work for you (spotting patterns, breaking rules) in an easy-to-digest handbook.

You don’t need a lab or a professional kitchen—or even a background in science—to get something out of the science of flavor. With Flavorama, you’ll be able to easily finesse flavor while cooking to give any dish a little oomph, easily swap out an ingredient for one you have on hand, use a recipe or technique to improvise something new, or boldly replicate a flavor. Out of basil for pesto? Pivot and use mint, shiso, or tarragon—all are members of the same “herbal-aromatic” flavor family—for a new-but-somehow-familiar herb sauce. Or add a drizzle of olive oil and a sprinkling of flaky salt to chocolate ice cream— a simple hack for deliciously complex flavor. Included are 99 recipes so you can hit the ground running with your new science-of-flavor knowledge:

An Algorithm for a Minimalist but Excellent Dressing for Lettuce
Umami-Boosted Cacio e Pepe
Chilled Soba Noodles with Grapefruit
The Meatiest Slow-Cooked Meat
Panela-Coconut Iced Coffee
Pineapple Caramel Sauce
Burnt Scallion Butter
Under-appreciated–Spice Pumpkin Pie

Cook with the creativity, confidence, and flexibility of a world-class chef and learn how to unlock the flavor potential of your ingredients, create your own dishes, make your own bitters, ferment your own miso, and much, much more. Charming illustrations and diagrams drawn by Arielle herself accompany this indispensable guidebook to flavor town.

Hardcover | Harper Collins | 320 pages

The Real Japanese Izakaya Cookbook

9784805315286

$18.99

The Real Japanese Izakaya Cookbook

120 Classic Bar Bites from Japan

Author: Wataru Yokota

Bring the party home with this Japanese pub-inspired cookbook

Izakaya cooking is all about enjoying hearty and flavorful Japanese food with drinks and friends at your local hole-in-the-wall hangout. Similar to tapas or pub food, izakaya fare ranges from tasty bar snacks to substantial salads, stews, grilled meats and seafood dishes--all made fresh with minimal fuss and maximum flavor--and served alongside a chilled glass of beer or sake.

The Real Japanese Izakaya Cookbook allows you to recreate over 120 of these classic izakaya dishes in your own kitchen at home. These include standards like Yakitori Chicken Skewers, Crispy Gyoza, and Grilled Wagyu Beef with Shiso. Vegans and vegetarians are also well catered to with dishes like Daikon Salad with Yuzu Dressing, Chargrilled Fava Beans and Baked Tofu with Ginger Sauce. Chef and author Wataru Yokota adds his own unique twists to signature Japanese recipes, like Miso-Simmered Pork and Grilled Mackerel with Plum Sauce.

Yokota's recipes are simple and quick, aimed at working folks who don't have a lot of time to cook but love trying new and interesting flavors. This book provides clear step-by-step photos and instructions for each dish. The introduction gives guidelines for selecting, pouring and mixing drinks to complement the recipes--and even how to quickly grill and smoke meat to give it that authentic izakaya taste!

Wataru Yokota was born in 1980 in Okayama Prefecture in Japan. He has worked in various well-known French restaurants and in 2012 established his own restaurant consultancy. He now splits his time between working as a restaurant consultant, acting as private chef for special events and writing cookbooks. His latest book introduces California cuisine to Japanese readers.

Hardcover | Tuttle | 128 pages

Nukazuke

9784805317907

$19.99

Nukazuke

The Japanese Art of Fermented Pickling

Author: Nami Yamada

This book provides an exciting introduction to the Japanese method of pickling in a reusable bed of fermented rice bran--a medium that is easy to prepare and maintain at home. Author Nami Yamada is a dietary expert, chef and herbalist, and she provides instructions for 60 fermented pickles including unusual ones made from ingredients like daikon radish, lotus root, shiitake mushrooms, apples, garlic and tofu!

Yamada also provides 30 delightful recipes showing you how to incorporate your fermented nukazuke pickles into daily Japanese-style meals, with delicious and nutritious dishes like:

Futomaki Sushi Rolls with Pickled Tuna
Pickled Apple and Napa Cabbage Salad
Stir-fried Summer Vegetables with Pork and Soybean Miso
Mackerel Simmered with Nukazuke Fermented Rice Bran
And dozens of other wholesome and delicious recipes, including desserts!

This comprehensive guide to a traditional Japanese fermentation method will help you eat more delicious and healthy meals!

Nami Yamada is a medicinal herbal chef, nutritional researcher and international Chinese herbalist. She is a graduate of Beijing University of Traditional Chinese Medicine, where she now serves as the head of the Dietary Research Institute. She studied under Suzuko Take, the representative of Tokyo Yakuzen Institute, and learned about traditional Chinese medicinal cooking and dietary healing methods. She has produced and explained fermented food and medicinal herb recipes for magazines and television and held workshops at her studio in Japan. She is an advocate for Japan's traditional food culture and has published several books on the subject of nukazuke and healthy eating.

Paperback | Tuttle | 128 pages

Growing Up in a Nonya Kitchen

9789815084078

$55.00

Growing Up in a Nonya Kitchen

A Peranakan Family's Food Memories of Singapore

Author: Sharon Wee

This is a cookbook, and an intimate memoir, giving readers a sense of what it felt like to grow up in a Peranakan Chinese family -- descendants of local womenfolk and the earliest Chinese settlers to Southeast Asia.

As a fifth-generation Nonya (honorific for female Peranakans) from both sides of her family, Sharon Wee recollects her life in Singapore. She interviewed older relatives and recreated her mother's personalized recipes, many orally passed down for generations.

Growing Up in a Nonya Kitchen was originally published in 2012. This updated edition includes revised recipes and cooking methods, with more detailed explanations and guidance for the young or unfamiliar cook to Peranakan food, spiced with a dose of humor. It also includes new contributions by subject experts on the heritage and beautiful cultural legacy of the Peranakans.

Hardcover | Marshall Cavendish Cuisine | 472 pages

Crying in H Mart (Paperback)

$17.00

Crying in H Mart

A Memoir

Author: Michelle Zauner

From the indie rockstar of Japanese Breakfast fame, and author of the viral 2018 New Yorker essay that shares the title of this book, an unflinching, powerful memoir about growing up Korean American, losing her mother, and forging her own identity.
In this exquisite story of family, food, grief, and endurance, Michelle Zauner proves herself far more than a dazzling singer, songwriter, and guitarist. With humor and heart, she tells of growing up one of the few Asian American kids at her school in Eugene, Oregon; of struggling with her mother's particular, high expectations of her; of a painful adolescence; of treasured months spent in her grandmother's tiny apartment in Seoul, where she and her mother would bond, late at night, over heaping plates of food. As she grew up, moving to the East Coast for college, finding work in the restaurant industry, and performing gigs with her fledgling band--and meeting the man who would become her husband--her Koreanness began to feel ever more distant, even as she found the life she wanted to live. It was her mother's diagnosis of terminal cancer, when Michelle was twenty-five, that forced a reckoning with her identity and brought her to reclaim the gifts of taste, language, and history her mother had given her.

Vivacious and plainspoken, lyrical and honest, Zauner's voice is as radiantly alive on the page as it is onstage. Rich with intimate anecdotes that will resonate widely, and complete with family photos, Crying in H Mart is a book to cherish, share, and reread.

Hardcover | Knopf | 256 pages

Corn Dance

9780806190785

$34.95

Corn Dance

Inspired First American Cuisine

Author: Loretta Barrett Oden with Beth Dooley

Growing up in Shawnee, Oklahoma, among a host of grandmothers and aunties, Loretta Barrett Oden learned the lessons and lore of Potawatomi cooking, along with those of her father's family, whose ancestors arrived on the Mayflower. This rich cultural blend came to bear in the iconic restaurant she opened in Santa Fe, the Corn Dance Café, where many of the dishes in this book had their debut, setting Loretta on her path to fame as one of the most influential Native chefs in the nation, a leader in the new Indigenous food movement, and, with her Emmy Award-winning PBS series, Seasoned with Spirit: A Native Cook's Journey, a cross-cultural ambassador for First American cuisine.

Corn Dance: Inspired First American Cuisine tells the story of Loretta's journey and of the dishes she created along the way. Alongside recipes that combine the flavors of her Oklahoma upbringing and Indigenous heritage with the Southwest flair of her Santa Fe restaurant, Loretta offers entertaining and edifying observations about ingredients and cooking culture. What kind of quail might turn up in your vicinity, for instance; what to do with piñon nuts, sumac, or nopales (cactus paddles); when to add a bundle of pine needles or a small branch of cedar to your braise: these and many practical words of wisdom about using the fruits of the forest, stream, or plain, accompany Loretta's insights on everything from the dubious provenance of fry bread to the Potawatomi legend behind the Three Sisters--corn, beans, and squash, the namesake ingredients of Three Sisters and Friends Salad, served at Corn Dance Café and now at Thirty Nine Restaurant at First Americans Museum in Oklahoma City, where Oden is the Chef Consultant.

Amply illustrated and adapted to bring the taste of Native tradition into the home kitchen, Corn Dance invites readers to join Loretta Oden on her inspiring journey into the Indigenous heritage, and the exhilarating culinary future, of North America.

Hardcover | University of Oklahoma Press | 247 pages

Hitohira - Taihei - Yakusugi Cedar - Octagonal Handle (Sujihiki/Yanagiba 300mm)

DOFKA-Z-YCY300

$65.00

Brand: Taihei 太平
Made in: Sakai, Japan
Wood Type: Yakusugi Cedar
Ferrule Material: Water buffalo Horn
Shape: Octagonal
Length: 146mm
Width at Top: 17mm
Depth at Top: 23mm
Width at Bottom: 19mm
Depth at Bottom: 26mm
Weight: 33g
Recommended: 300mm Sujihiki/Yanagiba

Please Note: These pictures and measurements are examples. Individual products may differ slightly in appearance and measurements.

Hitohira - Taihei - Yakusugi Cedar - Octagonal Handle (Sujihiki/Yanagiba 300mm)

Hitohira - Taihei - Yakusugi Cedar - Octagonal Handle (Sujihiki/Yanagiba 270mm)

DOFKA-Y-I015

$65.00

Brand: Taihei 太平
Made in: Sakai, Japan
Wood Type: Yakusugi Cedar
Ferrule Material: Water buffalo Horn
Shape: Octagonal
Length: 143mm
Width at Top: 17mm
Depth at Top: 24mm
Width at Bottom: 18mm
Depth at Bottom: 25mm
Weight: 27g
Recommended: 270mm Sujihiki/Yanagiba

Please Note: These pictures and measurements are examples. Individual products may differ slightly in appearance and measurements.

Hitohira - Taihei - Yakusugi Cedar - Octagonal Handle (Sujihiki/Yanagiba 270mm)

Hitohira - Togashi - White #1 - Tachi - 270mm Kiritsuke Yanagiba - Ebony Handle (Saya)

AAA-130W1T-04-IB2701

$450.00

Brand: Hitohira ひとひら
Made in: Sakai-Osaka/ Japan
Smith: Togashi Blacksmith 富樫打刃物製作所
Sharpener: Kenya Togashi
Line: Tachi
Profile: Kiritsuke Yanagiba
Edge Length: 258mm
Blade Height: 33mm
Edge Steel: Yasuki White (Shirogami) #1
Steel Type: Carbon
Construction: Awase/Clad, Ni-Mai
Cladding: Soft Iron
Finish: Migaki
Bevel: Single
Bevel Symmetry: 0/100
Hand Orientation: Right-Handed
Handle Shape: Octagonal
Handle Material: Ebony
Ferrule/Bolster Material: Buffalo Horn
Spine Length: 279mm
Thickness of Spine at Handle: 3.7mm
Thickness ½ way: 3.3mm
Thickness ~1cm from Tip: 1.8mm
Handle Length: 141mm
Total Length: 414mm
Weight: 221g
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.

Hitohira - Togashi - White #1 - Tachi - 270mm Kiritsuke Yanagiba - Ebony Handle (Saya)

Hitohira - Echizen - Blue #2 - Damascus - 300mm Yanagiba - Rosewood Handle

AAA-550-06-IA300

$385.00

Brand: Hitohira ひとひら
Made in: Echizen-Fukui/ Japan
Line: Echizen
Profile: Yanagiba
Edge Length: 291mm
Blade Height: 37mm
Edge Steel: Blue (Aogami) #2
Steel Type: Carbon
Construction: Awase/Clad, Ni-Mai
Cladding: Soft Iron
Finish: Damascus
Bevel: Single
Bevel Symmetry: 0/100
Hand Orientation: Right-Handed
Handle Shape: D-Shape
Handle Material: Rosewood
Ferrule/Bolster Material: Pakka
Spine Length: 308mm
Thickness of Spine at Handle: 4.1mm
Thickness ½ way: 3.7mm
Thickness ~1cm from Tip: 0.8mm
Handle Length: 146mm
Total Length: 454mm
Weight: 229g
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.

Hitohira - Echizen - Blue #2 - Damascus - 300mm Yanagiba - Rosewood Handle

Hitohira - Kikuchiyo x Rikichi - Silver #3 - 165mm Deba - Ho Wood Handle (Saya)

AAA-055S3-05-NA165

$350.00

Brand: Hitohira ひとひら (一片)
Made in: Sakai-Osaka/ Japan
Smith: Kikuchiyo 菊千代
Sharpener: Rikichi 利吉
Line: Kikuchiyo x Rikichi
Profile: Deba
Edge Length: 168mm
Blade Height: 52mm
Edge Steel: Yasuki Silver #3 (Ginsan)
Steel Type: Stainless
Construction: Awase/Clad, Ni-Mai
Cladding: Soft Stainless
Finish: Migaki
Bevel: Single
Bevel Symmetry: 0/100
Hand Orientation: Right-Handed
Handle Shape: Octagonal
Handle Material: Ho Wood
Ferrule/Bolster Material: Buffalo Horn
Spine Length: 187mm
Thickness of Spine at Handle: 6.1mm
Thickness ½ way: 5.8mm
Thickness ~1cm from Tip: 3.6mm
Handle Length: 126mm
Total Length: 311mm
Weight: 253g
Saya/Guard: Included

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

Hitohira - Kikuchiyo x Rikichi - Silver #3 - 165mm Deba - Ho Wood Handle (Saya)

Hitohira - Tanaka x Manzo - Blue #1 - 270mm Yanagiba - Magnolia Handle (D-Shape/ Saya)

AAA-115B1-05-IA270

$330.00

Brand: Hitohira ひとひら
Made in: Sakai, Osaka - Japan
Smith: Tanaka Blacksmith 田中打刃物製作所 
Sharpener: Manzō 万造
Line: Tanaka x Manzo
Profile: Yanagiba
Edge Length: 264mm
Blade Height: 34mm
Edge Steel: Blue #1
Steel Type: Carbon
Construction: Awase/Clad, Ni-Mai
Cladding: Soft Iron
Finish: Migaki
Bevel: Single
Bevel Symmetry: 0/100
Hand Orientation: Right-Handed
Handle Shape: D-Shape
Handle Material: Ho Wood
Ferrule/Bolster Material: Buffalo Horn
Spine Length: 277mm
Thickness of Spine at Handle: 3.8mm
Thickness ½ way: 3.0mm
Thickness ~1cm from Tip: 1.1mm
Handle Length: 139mm
Total Length: 417mm
Weight: 163g
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.

Hitohira - Tanaka x Manzo - Blue #1 - 270mm Yanagiba - Magnolia Handle (D-Shape/ Saya)

Hitohira - Futana - Stainless - Polished Tsuchime Damascus - 165mm Nakiri - Tagayasan Handle

AAA-174-24-DA

$170.00

Brand: Hitohira ひとひら
Made in: Japan
Line: Futana Polished
Profile: Nakiri
Edge Length: 164mm
Blade Height: 51mm
Edge Steel: AUS-10
Steel Type: Stainless
Construction: Awase/Clad, San Mai
Cladding: Soft Stainless
Finish: Polished Tsuchime Damascus
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Tagayasan
Ferrule/Bolster Material: Ebony
Spine Length: 189mm
Thickness of Spine at Handle: 2.0mm
Thickness ½ way: 1.8mm
Thickness ~1cm from Tip: 1.8mm
Handle Length: 134mm
Total Length: 317mm
Weight: 171g
Saya/Guard: Sold Separately

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

Hitohira - Futana - Stainless - Polished Tsuchime Damascus - 165mm Nakiri - Tagayasan Handle

Hitohira - Imojiya TH - Stainelss Clad Blue Super - 210mm Gyuto - Gray Pakka Handle

AAA-266Z-01-FA210

$165.00

Brand: Hitohira ひとひら (一片)
Made in: Seki-Gifu/ Japan
Line: Imojiya TH
Profile: Gyuto
Edge Length: 214mm
Blade Height: 47mm
Edge Steel: Yasuki Blue (Aogami) Super
Steel Type: Carbon
Construction: Awase/Clad, San Mai
Cladding: Soft Stainless
Finish: Migaki
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Pakka
Ferrule/Bolster Material: Pakka
Spine Length: 223mm
Thickness of Spine at Handle: 2.3mm
Thickness ½ way: 1.8mm
Thickness ~1cm from Tip: 0.8mm
Handle Length: 137mm
Total Length: 360mm
Weight: 159g
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 stainless cladding around most of the knife except for the edge, which is fully carbon. Care must still be used to avoid rust especially on the carbon portion of the blade. Wipe dry after each use, and ideally between preparing different products, especially when using acidic and salty products. A patina will form over time on the carbon portion 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 softer woods and plastics.

Hitohira - Imojiya TH - Stainelss Clad Blue Super - 210mm Gyuto - Gray Pakka Handle

Hitohira - Imojiya TH - Super Blue - Honesuki Kaku - Gray Pakka Handle

AAA-266Z-01-HA

$145.00

Brand: Hitohira ひとひら (一片)
Made in: Seki-Gifu/ Japan
Line: Imojiya TH
Profile: Honesuki Kaku
Edge Length: 150mm
Blade Height: 38mm
Edge Steel: Yasuki Blue (Aogami) Super
Steel Type: Carbon
Construction: Awase/Clad, San Mai
Cladding: Soft Stainless
Finish: Migaki
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Pakka
Ferrule/Bolster Material: Pakka
Spine Length: 158mm
Thickness of Spine at Handle: 2.2mm
Thickness ½ way: 2.0mm
Thickness ~1cm from Tip: 0.7mm
Handle Length: 140mm
Total Length: 298mm
Weight: 124g
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 stainless cladding around most of the knife except for the edge, which is fully carbon. Care must still be used to avoid rust especially on the carbon portion of the blade. Wipe dry after each use, and ideally between preparing different products, especially when using acidic and salty products. A patina will form over time on the carbon portion 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 softer woods and plastics.

Hitohira - Imojiya TH - Super Blue - Honesuki Kaku - Gray Pakka Handle

Hitohira - Imojiya TH - Super Blue - Nakiri - Gray Pakka Handle

AAA-266Z-01-DA

$150.00

Brand: Hitohira ひとひら (一片)
Made in: Seki-Gifu/ Japan
Line: Imojiya TH
Profile: Nakiri
Edge Length: 163mm
Blade Height: 48mm
Edge Steel: Yasuki Blue (Aogami) Super
Steel Type: Carbon
Construction: Awase/Clad, San Mai
Cladding: Soft Stainless
Finish: Migaki
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Pakka
Ferrule/Bolster Material: Pakka
Spine Length: 176mm
Thickness of Spine at Handle: 2.2mm
Thickness ½ way: 2.0mm
Thickness ~1cm from Tip: 2.0mm
Handle Length: 139mm
Total Length: 315mm
Weight: 170g
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 stainless cladding around most of the knife except for the edge, which is fully carbon. Care must still be used to avoid rust especially on the carbon portion of the blade. Wipe dry after each use, and ideally between preparing different products, especially when using acidic and salty products. A patina will form over time on the carbon portion 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 softer woods and plastics.