Smithey Ironware - Cast Iron - No. 10 Cast Iron Skillet

or lovers of Italian design and style. The most popular machine to make fresh home-made pasta. With the Atlas 150 Design, you can easily make lasagna, fettuccine, tagliolini, and 12 other pasta shapes thanks to the wide range of accessories. You can choose from the chrome or copper steel versions or any of the 6 anodized aluminum colors. The smallest details of each part are designed to enhance its elegance, ensure product durability and simplicity. 

We have chosen aluminum to guarantee a top quality, colored product that is also food safe. An important feature, which makes the Atlas 150 Design the only fully anodized machine that can be used in contact with food.

• 100% made & assembled in Italy
• Food safe anodized aluminum
• Atlas 150- produces pasta sheets with a max width of 150mm (6")

For lovers of Italian design and style. The most popular machine to make fresh home-made pasta. With the Atlas 150 Classic, you can easily make lasagna, fettuccine, tagliolini, and 12 other pasta shapes thanks to the wide range of accessories. This machine is made with high quality chrome steel. 

The smallest details of each part are designed to enhance it's elegance, ensure product durability and simplicity. 

• 100% made & assembled in Italy
• Food safe chrome steel
• Atlas Classic has a handle and clamp made of chrome steel & ABS
• Atlas 150- produces pasta sheets with a max width of 150mm (6")

Material: 18-8 Stainless Steel
Producing Area: Sanjo, Niigata, Japan
Diameter: 2-2.5mm
Length: 240mm - 360mm

Pack of 20 skweres

Brand: Pellegrino Cutlery
Made in: Philadelphia, Pennsylvania - USA
Smith: Steve Pellegrino
Sharpener: Steve Pellegrino
Line: Mono-Steel Satin
Profile: Brisket/Bread
Edge Length: 305mm
Blade Height: 52.5mm
Edge Steel: AEB-L
Steel Type: Stainless
Construction: Zenko (mono-steel)
Cladding: N/A, Mono-Steel
Finish: Satin
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Custom Western
Handle Material: Black and White Ebony
Ferrule/Bolster Material: N/A
Spine Length: 310mm
Thickness of Spine at Handle: 2.7mm
Thickness ½ way: 2.6mm
Thickness ~1cm from Tip: 2.4mm
Handle Length: 123mm
Total Length: 445mm
Weight: 301g
Saya/Guard: Custom Fit Saya

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

Brand: Hitohira ひとひら 
Made in: Japan
Line: Futana
Profile: Gyuto
Edge Length:
Blade Height:
Edge Steel: Super Aogami (Super Blue)
Steel Type: Carbon
Construction: Awase (clad), San Mai
Cladding: Soft Stainless
Finish: Kurouchi
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous 
Handle Shape: Octagonal
Handle Material: Jindai Elm
Ferrule/Bolster Material: Ebony
Spine Length:
Thickness of Spine at Handle:
Thickness ½ way:
Thickness ~1cm from Tip:
Handle Length:
Total Length:
Weight:
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.

From the origins of agriculture to contemporary debates over culinary authenticity, Ways of Eating introduces readers to world food history and food anthropology. Through engaging stories and historical deep dives, Benjamin A. Wurgaft and Merry I. White offer new ways to understand food in relation to its natural and cultural histories and the social rules that shape our meals.

Wurgaft and White use vivid storytelling to bring food practices to life, weaving stories of Panamanian coffee growers, medieval women beer makers, and Japanese knife forgers. From the Venetian spice trade to the Columbian Exchange, from Roman garum to Vietnamese nớc chấm, Ways of Eating provides an absorbing account of world food history and anthropology. Migration, politics, and the dynamics of group identity all shape what we eat, and we can learn to trace these social forces from the plate to the kitchen, the factory, and the field.

Hardcover |  ‎University of California Press | 256 pages