Hitohira - TD - SLD - Migaki - Sujihiki - 270mm - Walnut Handle

AAA-615SLM-02-GA270

$265.00

Brand: Hitohira ひとひら (一片)
Made in: Sanjo, Niigata - Japan
Line: TD
Profile: Sujihiki
Edge Length: 270mm
Blade Height: 36mm
Edge Steel: SLD
Steel Type: Semi-Stainless
Construction: Awase (Clad)
Cladding: Soft Stainless
Finish: Migaki (Standard)
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Walnut
Ferrule/Bolster Material: Bird's Eye Maple
Spine Length: 290mm
Thickness of Spine at Handle: 4.5mm
Thickness ½ way: 2mm
Thickness ~1cm from Tip: 1mm
Handle Length: 137mm
Total Length: 427mm
Weight: 129g
Saya/Guard: Sold Separately

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

Care Advisement: Semi-Stainless

This blade is semi-stainless steel. It has better rust-resistance than standard carbon steel, but it is not completely stainless. Care must still be taken to keep the blade dry when not in use. 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 - TD - SLD - Migaki - Sujihiki - 270mm - Walnut Handle

Hitohira - TD - Blue #2 - Stainless Clad - Migaki - Honesuki Kaku - 150mm - Walnut Handle

AAA-615B2M-02-HA150

$175.00

Brand: Hitohira ひとひら (一片)
Line: TD
Made in: Sanjo, Niigata - Japan
Profile: Honesuki Kaku
Edge Length: 154mm
Blade Height: 40mm
Edge Steel: Aogami #2 (Blue #2)
Steel Type: Carbon
Construction: Awase (Clad)
Cladding: Soft Stainless
Finish: Migaki (Standard)
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Walnut
Ferrule/Bolster Material: Bird's Eye Maple
Spine Length: 166mm
Thickness of Spine at Handle: 2.9mm
Thickness ½ way: 2.2mm
Thickness ~1cm from Tip: 0.6mm
Handle Length: 124mm
Total Length: 290mm
Weight: 110g
Saya/Guard: Sold Separately

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

Care advisement: Carbon with Stainless Clad
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 - TD - Blue #2 - Stainless Clad - Migaki - Honesuki Kaku - 150mm - Walnut Handle

The MeatEater Fish and Game Cookbook

9780399590078

$35.00

The MeatEater Fish and Game Cookbook

Recipes and Techniques for Every Hunter and angler

Author: Steven Rinella

From the #1 New York Times bestselling author and host of the television series and podcast MeatEater, the definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes

“As a MeatEater fan who loves to cook, I can tell you that this book is a must-have.”—Andrew Zimmern

When Steven Rinella hears from fans of his MeatEater show and podcast, it’s often requests for more recipes. One of the most respected and beloved hunters in America, Rinella is also an accomplished wild game cook, and he offers recipes here that range from his takes on favorite staples to more surprising and exotic meals.

• Big Game: Techniques and strategies for butchering and cooking all big game, from whitetail deer to moose, wild hogs, and black bear, and recipes for everything from shanks to tongue.
• Small Game: How to prepare appetizers and main courses using common small game species such as squirrels and rabbits as well as lesser-known culinary treats like muskrat and beaver.
• Waterfowl: How to make the most of available waterfowl, ranging from favorites like mallards and wood ducks to more challenging birds, such as wild geese and diving ducks.
• Upland Birds: A wide variety of butchering methods for all upland birds, plus recipes, including Thanksgiving wild turkey, grilled grouse, and a fresh take on jalapeño poppers made with mourning dove.
• Freshwater Fish: Best practices for cleaning and cooking virtually all varieties of freshwater fish, including trout, bass, catfish, walleye, suckers, northern pike, eels, carp, and salmon.
• Saltwater Fish: Handling methods and recipes for common and not-so-common species of saltwater fish encountered by anglers everywhere, from Maine to the Bahamas, and from Southern California to northern British Columbia.
• Everything else: How to prepare great meals from wild clams, crabs, crayfish, mussels, snapping turtles, bullfrogs, and even sea cucumbers and alligators.

Whether you’re cooking outdoors or in the kitchen, at the campfire or on the grill, The MeatEater Fish and Game Cookbook is an indispensable guide for both novices and expert chefs.

Hardcover | Random House | 368 Pages

MeatEater's Wild and Whole

9780593578582

$35.00

MeatEater's Wild and Whole

Modern Recipes for the Conscious Cook

Author: Danielle Prewett

Over 80 seasonal recipes for cooking with wild game and eating consciously, from one of MeatEater’s leading culinary voices.

“This is food that makes you feel good, both physically and emotionally. It’s food that’ll make you proud to sit down at your own table.”—Steve Rinella, author of The MeatEater Fish and Game Cookbook and The MeatEater Outdoor Cookbook

Wild + Whole founder Danielle Prewett believes that every meal should tell a story, and that sustainable eating starts by reawakening our connection to food and relying on the seasons and the inherent rhythms of nature to guide our choices. In her debut cookbook, Wild + Whole, she shares the personal journey that taught her to love hunting, fishing, foraging, and gardening, as well as her philosophy for cooking seasonally, eating consciously, and approaching food with curiosity, thoughtfulness, and intention. As a leading voice in the wild food community and a trusted resource on processing and cooking wild game, Prewett creates meals that celebrate the diversity of food. Wild + Whole contains more than 80 recipes, organized by season, including:

SPRING: Cheesy Fried Morels with Rustic Tomato Sauce, Perfect Pan-Roasted Turkey Breast with White Wine and Tarragon Sauce

SUMMER: Black Bean, Corn, and Tongue Empanadas with Cilantro-Lime Crema, Broiled Salmon with Miso-Peach Jam and Crispy Fried Rice

FALL: Mushroom-Rubbed Roast Venison au Jus, Chocolate-Porcini Pots de Creme with Hazelnut Whipped Cream

WINTER: Popovers with Roasted Bone Marrow and Celery Leaf Gremolata, BBQ Confit Goose with Grilled Cabbage Wedges

Hardcover | Rodale Books | 272 Pages

Cooking from Scratch

978-1-324-11161-0

$32.99

Cooking from Scratch

A Careful Selection of Useful Recipes

Author: Toya Boudy

From the charismatic author of Cooking for the Culture, a collection of heritage recipes inspired by the oldest-known published cookbook written by a Black woman.

Cooking from Scratch is chef and storyteller Toya Boudy’s most personal—and most irresistible—cookbook yet. Written during a transformative chapter in her life, it’s infused with the warmth, humor, and grit that have made her a morning-show favorite. Drawing inspiration from Malinda Russell’s groundbreaking 1866 cookbook, A Domestic Cook Book, Boudy reimagines simple, soul-satisfying dishes designed to bring people together. In the wake of divorce and deep self-reflection, she has returned to the kitchen—the place that saved her nearly 30 years ago as a teenage single mom. Cooking from Scratch includes 70 family-loved recipes shaped by the cultures that define her: Mini Crawfish Pies, Jamaican Curry, African Spinach Stew, homey Salisbury Steak, and more. Beyond the table, she shares 20 natural remedies—from herbal cough syrup to “Detox” Lentil Soup—that nourish body and spirit alike.

With every page, Boudy shows how healing, joy, and resilience can begin with something beautifully simple: cooking from scratch.

Hardcover | Countryman Press | 216 pages

Cooking the Borderlands

9780593796139

$35.00

Cooking the Borderlands

Spice and Smoke Between Mexico and the States

Author: Claudette Zepeda

A culinary journey along the Mexican American border, telling the story of its intertwined cultures and communities with more than 100 vibrant, flavor-packed recipes from Top Chef star, Iron Chef Mexico finalist, and Tijuana-San Diego border kid Claudette Zepeda.

The Mexican American border has been an inflamed political focal point within the US; at the same time, Mexican food has long been the most popular “ethnic” cuisine in America. A child of the border herself, Claudette Zepeda grew up in both California and Mexico and sees the border as a vibrant, vital, and unique cultural and culinary place. A gifted storyteller and chef, Claudette’s recipes and ruminations humanize border culture through 100 accessible and beloved dishes such as:

• Coahuila’s Esquites (Street Corn)
• Las Calandrias Caballitos (Chicken Sopes)
• Arroz Poblano (Poblano Pepper Creamy Rice)
• Camarones al Ajillo (Baja Style Garlic Shrimp)
• Capirotada (Bread Pudding)

This is a story of a personal and culinary identity that formed betwixt two cultures, told through recipes, anecdotes, and an irreverent sense of humor. Borderlands details the Mexican dishes Claudette grew up eating and loves, their American counterparts, and how the fluidity and flexibility between the two nations shows us a way of being in the world. With her sophisticated, first-hand perspective of the Mexican American border, immigration, and the feet-in-many-worlds attitude of Border Kid culture, Claudette shines a human light on the imaginary line stretching from California through Texas and shows how vital this place is in American culture.

Hardcover | Clarkson Potter | 288 pages

Komon - Natural Stone - Ohira Suita (no. 011)

260303-Ohirasuita

$2,095.00

One of our most trusted sources handpicks these stones from the famed Imanishi in Kyoto for us, spending hours testing dozens and dozens and selecting only the best of the best at a variety of price points. These tennen toishi represent some of the highest quality you will find on the market for natural stones.

These stones are so impressive that they often make you feel like you are "cheating", so to speak - they provide outstanding results at a speed seemingly found only in stones that cost many times more, all while being fun and easy to use - they make it seem as if you have learned years of polishing in a matter of minutes. Combining these gems with the correct steel, you will come to understand the beautiful harmony skilled polishers sometimes have difficulty describing - working on natural stones with well-made knives truly ties the whole subject together.

Because each stone is tested extensively by Komon before they are sent to us, we honor their notes and grading system listed below.

We are proud to provide such wonderful pieces to you!

Stone: Ohira Suita
SKU: 260303-Ohirasuita
Size: 206mm x 75mm x 49.5mm
Area: Kyoto
Mine: Ohira
Layer: Suita
Grit: 6,000-8,000

Hardness: Medium
Finesse: Fine
Cutting Speed: Fast
East of Use: Medium

Recommended Use: Best suited for kitchen knives and Japanese wood working tools, single and double bevel iron clad carbon steel.

Interpretation of the Stone: This Ohira Suita was overall a very fine stone with strong cutting speed, making it very easy to transition from a 3K synthetic stone. This Ohira Suita is on the finer side, bringing up detail in iron cladding. Best used with very little water to start the stone and polishing process. Also worked well with a slurry from a a very worn 1500 atoma to make a very fine mud. Tested on Tanaka blue 1 sanmai, Tamahagane and wrought iron with excellent results, good feedback. On white 1 Honyaki, due to the stone's fine texture, honyaki can be a bit challenging, but doable. The edge produced from this stone was very crisp yet fine.

Authenticated On/By: Ivan Fonseca 03/16/2026

Komon - Natural Stone - Ohira Suita (no. 011)

Larousse Gastronomique

9780307464910

$125.00

Larousse Gastronomique

Author: Librairie Larousse

Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have on his or her kitchen shelf. In fact, Julia Child once wrote, "If I were allowed only one reference book in my library, Larousse Gastronomique would be it, without question."

The culinary landscape has changed dramatically in the last decade, prompting a complete revision of this classic work. Larousse Gastronomique has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And for the first time, Larousse features more than 400 reportage photos–candid images of upscale restaurants from around the world–that give behind-the-scenes access into the kitchens where the finest food is created. Dozens of new biographies of people who have made significant contributions to the food world debut in this revision, including such luminaries as Ferran Adrià, Daniel Boulud, Alice Waters, Gaston Lenôtre, Thomas Keller, James Beard, and Julia Child.

With entries arranged in encyclopedic fashion, Larousse Gastronomique is not only incredibly user-friendly, but it is also a fantastic read for anyone who loves food. Skip from Roasting to Robert (a classic French sauce), and then to Robiola (the Italian cheese); or go from Sake to Salad–with dozens of recipes–and on to Salamander, a type of oven used in professional kitchens for caramelizing (and named after the legendary fire-resistant animal). An index at the end of the book of all 3,800 recipes for cuisines from around the world makes it easy to find a myriad of preparations for any ingredient (eggs or chicken, for example) or type of dish (such as cakes or sauces).

The unparalleled depth and breadth of information–from the traditional to the cutting-edge–make this newest edition of Larousse Gastronomique indispensable for every cook.

Hardcover | Clarkson Potter | 1216 pages

Goyon Chazeau - Le Thiers Avantage - Steak/Table Knives - Mixed Wood Handles - Set of 6

$650.00

Total Length: 235mm
Blade Length: 115mm
Handle Length: 120mm
Spine Thickness at Handle: 2.1mm
Blade Height: 18mm
Weight: 103g

Goyon Chazeau - Le Thiers Avantage - Steak/Table Knives - Mixed Wood Handles - Set of 6

Goyon Chazeau - Le Thiers Avantage - Steak/Table Knives - Rosewood Handle - Set of 6

$650.00

Total Length: 235mm
Blade Length: 115mm
Handle Length: 120mm
Spine Thickness at Handle: 2.1mm
Blade Height: 18mm
Weight: 103g

Goyon Chazeau - Le Thiers Avantage - Steak/Table Knives - Rosewood Handle - Set of 6

Beyond Peaks

9781837291106

$69.95

Beyond Peaks

The Cuisine of Schloss Schauenstein

Author: Andreas Caminada and Marcel Skibba

Experience the extraordinary food and philosophy of Schloss Schauenstein, the three-Michelin-starred culinary destination in the heart of the Swiss Alps

Schloss Schauenstein is more than a restaurant – it is an eighteenth-century castle reimagined as a modern gastronomic beacon. Here, a tight-knit team works at the pinnacle of their craft, guided by a philosophy that celebrates terroir through enduring relationships with those who grow, shape, and harvest its ingredients. The result is a living expression of culinary artistry, cultural heritage, and creative collaboration.

In Beyond Peaks, Schloss Schauenstein’s visionary chefs, Andreas Caminada and Marcel Skibba, invite readers to explore this extraordinary dining destination. Presented as a stunning dual-volume monograph, the book distils the spirit of Schloss Schauenstein through story, recipes, people, and landscape, both past and present.

Volume I: Stories is a richly textured portrait of the people and ingredients behind the plates. Through essays, profiles, and stunning photography, readers are introduced to the gardeners, artisans, bakers, winemakers, and craftspeople whose contributions shape the restaurant’s quiet brilliance.

Volume II: Recipes presents a curated collection of seasonal tasting menus, which articulate a meticulous yet expressive culinary voice. Dishes such as Fermented Asparagus with Barley and Juniper or Roasted Duck with Rhubarb and Pine are precise tributes to the land. Foundational recipes offer practical insight.

Conceptually rich and impeccably designed, Beyond Peaks will inspire anyone passionate about food as a cultural act: destination diners and armchair gourmands, professional chefs and ambitious home cooks, culinary educators and passionate cookbook collectors. It is a celebration of alpine culture, craftsmanship, and culinary innovation – anchored within the walls of a medieval castle and brought to life by two of Europe’s most respected contemporary chefs.

Hardcover | Phaidon | 348 pages

Jacques Pépin Complete Techniques 50th Anniversary Edition

9798894141800

$60.00

The Noma Guide To Building Flavour

A Culinary Master Class from the Legendary Teacher—Over 600 Techniques, 1,000 Photographs, 160 Recipes

Author: Jacques Pépin

Celebrate the 50th anniversary of the grand master of cooking skills and methods, Jacques Pépin’s classic work that serves as a staple in both home and professional kitchens around the world.

Comprehensive, authoritative, but never intimidating, Jacques Pepin’s Complete Techniques—which combines the master chef’s landmark works, La Methode and La Technique—includes more than 600 cooking techniques and methods along with 160 recipes. Each recipe and technique is explained using step-by-step instructions accompanied by more than 1,000 photographs featuring Pépin himself. Follow along as this culinary legend demonstrates every aspect of classic cooking, from start to finish, teaching readers how to bone a chicken, poach an egg, whisk a perfect hollandaise, knead a crispy baguette, or bake an exquisite meringue with the perfection and efficiency of a professional. Throughout the book are Pepin’s classic recipes, which offer budding masters the opportunity to put lessons into practice with extraordinary results.

The time-tested recipes in this volume teach everyone, from the greenest home cook to the most wizened professional, how to put techniques into practice. This completely revised edition includes color and black-and-white photographs and is redesigned to make it even easier to follow the step-by-step techniques.

Hardcover | Black Dog & Leventhal | 736 pages

Jacques Pépin Complete Techniques 50th Anniversary Edition

La Copine

9781419778223

$45.00

The Noma Guide To Building Flavour

New California Cooking from an Oasis in the Desert

Author: Clarie Wadsworth and Nikki Hill

Bon Appétit, Best New Cookbooks of Spring 2026

From La Copine, a destination restaurant near Joshua Tree, comes a beautiful debut cookbook with stories of life in the desert and recipes that capture a unique approach to California cooking.

Out in the California desert near Joshua Tree, La Copine spins its own kind of magic, powered by business and life partners Claire Wadsworth and Nikki Hill, the drama of the landscape, the eclectic local population, and of course, the irresistible food.

With celebrity clientele and glowing reviews in the New York Times, Eater, Vogue, and others, this restaurant is beloved by California visitors and locals alike. In their debut cookbook, La Copine, Wadsworth and Hill share stories of their love, life, community, and the spirit of La Copine, one delicious recipe at a time.

Dubbed the West Coast's answer to Via Carota's Rita and Jody, Wadsworth and Hill are passionate, community-driven, California cooks with a deep love for each other and the people around them. They welcome their guests to La Copine (which means "girlfriend" in French) with open arms, create a safe haven for the queer community outside of Los Angeles, and have a deep sense of care and pride for everything they put on the plate.

Home cooks will want to adopt the restaurant's "California soul" style: veggie-forward, innovative yet comforting, light enough for lunch, yet substantial enough to gather around and linger over. From "hunky" salads (as described by the New York Times) to special-occasion sandwiches to summery, boldly flavored grilled meats and vegetables to simple, no-bake desserts, La Copine's food roams far and wide but always imparts a sense of home.

More than the recipes, though, Wadsworth and Hill's backstory as a couple, the business they've built together, and the community they've found in the desert, make for an armchair trip through the remote and spectacular setting, as well as a mission statement for creating a life on one's own terms.

Hardcover | Abrams | 304 pages

The Noma Guide To Building Flavour

9781579657192

$45.00

The Noma Guide To Building Flavour

Including recipes and techniques for sauces, butters, broths, reductions, preserves, vinaigrettes, flavoured salts, and infused oils

Author: René Redzepi and the Noma Test Kitchen

Finally, the secret sauce of Noma is revealed—the long-anticipated follow-up to the bestselling The Noma Guide to Fermentation offers more than 150 recipes for infused oils, vinaigrettes, fudges, spice mixes, rubs, sauces, and other flavor-boosting condiments that professional and home cooks can now make and use to elevate every part of their cooking.

Nothing tastes like the food at Noma. Nothing is as delicious, as surprising, as unique. A big part of the reason why is found in the Noma pantry, the seasonings, condiments, sauces, and other flavor compounds developed over two decades by René Redzepi and the Noma test kitchen. And now 150 of these components that define the inimitable taste of Noma—including roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blanc—are shared in The Noma Guide to Building Flavour. Most of the recipes are illustrated with step-by-step photo sequences detailing the techniques needed to transform surprisingly familiar ingredients into elements of Noma’s distinctive cuisine. Noma uses these recipes to create elevated preparations for the restaurant (a selection of gorgeous plated-dish photos are included), but readers—whether professionals or avid home cooks—will find plenty of inspiration for their own kitchens, aided by do-able suggestions from Noma chefs.

In conversational essays and anecdotes woven throughout the book, Redzepi shares how staff members from around the globe have influenced Noma’s flavor palette, and how Noma chefs take pristine seasonal ingredients and blend, grind, dry, smoke, macerate, reduce and otherwise elicit the most potent and desirable flavors that make up the sensory language of Noma. Between the narrative portions and the meticulous recipes, chefs and home cooks alike will discover new dimensions of flavor and expand their ideas of what food can be.

Hardcover | Artisan | 504 pages

Goyon Chazeau - Styl'ver Brasserie - Steak/Table Knives - Moka Paperstone Handles - Set of 6

109PLMOK00001

$350.00

Total Length: 240 mm
Blade Length: 123 mm
Handle Length: 117 mm
Spine Thickness: 2.5 mm
Blade Height: 21 mm
Weight: 74 g

Top quality hardened X46CR13 stainless steel (53-54HRC)

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

Goyon Chazeau - Styl'ver Brasserie - Steak/Table Knives - Moka Paperstone Handles - Set of 6

Vegetables The Italian Way

$35.00

Vegetables The Italian Way

Turning Simple and Fresh into Extraordinary

Author: Giulia Scarpaleggia

Cucina Povera author Giulia Scarpaleggia continues her celebration of the soul of Italian cooking with a beautiful and delicious focus on vegetables.

Italians have a gift for making vegetables shine. It’s about simplicity, balance, and an instinctive understanding of flavor to get the best out of each vegetable, whether it’s eaten fresh along with a squeeze of lemon and a sprinkle of salt or roasted slowly with a drizzle of olive oil and a handful of fresh herbs. This deep-rooted practice of simplicity comes from Italy’s cucina povera where seasonal vegetables dishes are nourishing everyday meals.

The recipes in this book are the creations of Giulia Scarpaleggia (@julskitchen) and celebrate cucina casalinga—Italian home cooking. They include some of Italy’s most iconic dishes like Eggplant Parmesan, Panzanella Salad, and Sicilian Caponata, as well as regional favorites like Braised Artichokes and Fennel Gratin. With enticing photographs from the Italian garden and countryside, the book is as much a pleasure to look at as it is to cook from.

Hardcover | Artisan | 272 pages

Hitohira - Imojiya TH - Stainless - Migaki - Gyuto - 240mm - Western Handle

AAA-266Z4-01-FA240

$120.00

Brand: Hitohira ひとひら
Made in: Seki, Gifu - Japan
Line: Imojiya TH
Profile: Gyuto
Edge Length: 241mm
Blade Height: 49mm
Edge Steel: DSR-1K6
Steel Type: Stainless
Construction: Zenko (mono-steel)
Cladding: N/A Mono-Steel
Finish: Migaki
Bevel: Double Bevel (Asymmetrical)
Bevel Symmetry: 30/70
Hand Orientation: Right Handed
Handle Shape: Western (yo) Handle
Handle Material: Pakka
Ferrule/Bolster Material: Stainless Steel
Spine Length: 243mm
Thickness of Spine at Handle: 2mm
Thickness ½ way: 1.8mm
Thickness ~1cm from Tip: .7mm
Handle Length: 120mm
Total Length: 366mm
Weight: 209g
Saya/Guard: Sold Separately

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

Care Advisement: Stainless

This blade is stainless steel. While it is resistant to stains and corrosion, “stain-less” does not mean “stain-proof.” Care must still be taken to keep the blade dry when not in use. Wipe dry after each use and ideally between preparing different products, especially when using acidic and salty products. 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 plastic.

Hitohira - Imojiya TH - Stainless - Migaki - Gyuto - 240mm - Western Handle

Komon - Uchiwa - Paper Fan - Matsuri - Red

26017

$10.00

Throughout Japan's history, when people cooked with charcoal, they adjusted the heat using a hand fan. However, sparks from the shichirin (Japanese charcoal grill) would easily burn ordinary paper fans. To solve this, craftsmen created the shibu-uchiwa (渋うちわ), a fan coated with kakishibu — a varnish made from the fermented juice of unripe persimmons.

The kakishibu coating strengthens the paper, making it far more resistant to tearing and burning. Because of this durability, shibu-uchiwa now go hand-in-hand with shichirin and binchōtan charcoal.

Size: 380mm x 245mm
Materials: Washi Paper and Bamboo Kakishibu with a Persimmon varnish.

Komon - Uchiwa - Paper Fan - Matsuri - Red

Komon - Uchiwa - Paper Fan -Matsuri - Blue

26016

$10.00

Throughout Japan's history, when people cooked with charcoal, they adjusted the heat using a hand fan. However, sparks from the shichirin (Japanese charcoal grill) would easily burn ordinary paper fans. To solve this, craftsmen created the shibu-uchiwa (渋うちわ), a fan coated with kakishibu — a varnish made from the fermented juice of unripe persimmons.

The kakishibu coating strengthens the paper, making it far more resistant to tearing and burning. Because of this durability, shibu-uchiwa now go hand-in-hand with shichirin and binchōtan charcoal.

Size: 380mm x 245mm
Materials: Washi Paper and Bamboo Kakishibu with a Persimmon varnish.

Komon - Uchiwa - Paper Fan -Matsuri - Blue

Hitohira - Natural Stone - Nakayama Renge - Newly Mined

NATURAL001

$650.00

Hitohira sources a large variety of high quality stones, offering you a wide range of price points, uses, and skill levels. Not only does Hitohira provide classic Kyoto-based stones, they also procure stones that originate from all over Japan, giving you a opportunity to use some less common stones. So whether you're getting your very first natural stone, or are searching for that perfect piece to round-out a progression, Hitohira likely has you covered.

Most stones are graded by their in-house polisher, but are otherwise graded by Strata.

Brand: Hitohira ひとひら (一片)
Producing Area: Kyoto, Kyoto Prefecture - Japan
Mine: Nakayama
Strata/um:
Appearance: What may seem initially unremarkable, in fact contains some stellar renge patches intermixed with beautiful, deep yake when wet.
Size: 206mm x 82mm x 25mm
Weight: 918g
Est. Grit: 6000-8000

1-5 Scale: 1 = Less, 5 = More
Hardness Level: 4.5
Scratch Depth: 1.5
Speed: 3.5
Wear Rate: 4.5
Self Slurry: 1.5
Thirst: 2
Consistency: 4.5
Feedback: 2
Ease of Use: 3

Recommended Uses: Very keen edges; ura; glossy kasumi; microbevels; push-cut tools; razors

Notes: This is a "very" stone — very fast for its hardness; very fine scratch pattern that yields very bright and even kasumi, very consistent feedback, very keen results on edges and ideal for push cut tools and razors. It's great to see newly mined Nakayama stones hit the market every now and then. The only note would be that since it's hard, you will need to be mindful of your pressure. Using a nagura or forcing a slurry can help a lot in adding "cushion" between the blade and the stone.

Please Note: Given the natural aspect of these stones, all graded characteristics are our own subjective thoughts which may vary from your expectations and assessment. The images shown and characteristics described may be from a previous, random example, or when first measured before being tested numerous times. If purchased, yours may differ slightly in appearance and qualities.

Hitohira - Natural Stone - Nakayama Renge - Newly Mined

Hitohira - Natural Stone - Okunomon - No.0074

AAEBA-0074

$750.00

Hitohira sources a large variety of high quality stones, offering you a wide range of price points, uses, and skill levels. Not only does Hitohira provide classic Kyoto-based stones, they also procure stones that originate from all over Japan, giving you a opportunity to use some less common stones. So whether you're getting your very first natural stone, or are searching for that perfect piece to round-out a progression, Hitohira likely has you covered.

Most stones are graded by their in-house polisher, but are otherwise graded by Strata.

Brand: Hitohira ひとひら (一片)
Producing Area: Kyoto, Kyoto Prefecture - Japan
Mine: Okunomon
Strata: Tomae?
Appearance: Asagi surface when dry, but nice scattering and zones of Ao and Aka Renge with some purple and red splotches when wet
Size: 204mm x 76.6mm x 38.9mm
Weight: 1394g
Grit Range: 3000-5000

HITOHIRA'S GRADING
1-5 Scale: 1 = Less, 5 = More
Hardness: 3.7
Grain Scale: 3
Sharpening Speed: 3.9

Recommended Usage: Kitchen knife (edge); kitchen knife (bevel); Hagane polish; Chisel, plane.

Notes: Very strong grinding power. Manageable hardness. Easy to use.

Please Note: Given the natural aspect of these stones, all graded characteristics are our own subjective thoughts which may vary from your expectations and assessment. The images shown and characteristics described may be from a previous, random example, or when first measured before being tested numerous times. If purchased, yours may differ slightly in appearance and qualities.

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