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Brand: Soma Metalwork
Smith: Kiran Chapman
Sharpener: Kiran Chapman
Made in: North Yarmouth, ME
Profile: Kiritsuke Gyuto
Edge Length: 198mm
Blade Height: 60mm
Edge Steel: AEB-L
Steel Type: Stainless
Grind: Wide Bevel
Construction: Mono-Steel
Finish: Kurouchi
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Blackwood/Bocote
Total Length: 335mm
Spine Length: 210m
Thickness of Spine at Handle: 4.6mm
Thickness ½ way: 3.2mm
Thickness ~1cm from Tip: 0.3mm
Handle Length: 125mm
Weight: 233g
Saya/Guard:  Purchased Separately

Handmade in Maine by Soma Metalwork.

The Silver Palate Cookbook is the beloved classic that brings a new passion for food and entertaining into American homes. Its 350 flawlessly seasoned, stand-out dishes make every occasion special, and its recipes, featuring vibrant, pure ingredients, are a pleasure to cook. Brimming with kitchen wisdom, cooking tips, information about domestic and imported ingredients, menus, quotes, and lore, this timeless book feels as fresh and exciting as the day it was first published. Every reader will fall in love with cooking all over again.

This twenty-fifth anniversary edition is enriched with full-color photographs throughout.

Paperback |  Workman |  452 pages

In Bitter Honey, seasoned chef Letitia Clark invites us into her home on one of the most beautiful islands in the Mediterranean Sea – Sardinia.

The recipes in this book do not take long to make, but you can taste the ethos behind every one of them – one which invites you to slow down, and nourish yourself with fresh food, friends and family.

The importance of eating well is even more pronounced here on this forgotten island. Try your hand at Roasted eggplant with honey, mint, garlic and salted honey, or a salad of Pecorino with walnuts and honey, followed by Malloreddus (the shell-shaped pasta from the region) with sausage and tomato.

Each recipe and the story behind it will transport you to the glittering, turquoise waters and laid-back lifestyle of this Italian paradise. With beautiful design, photography, full color illustrations and joyful anecdotes throughout, Bitter Honey is a holiday, a cookbook and a window onto a covetable lifestyle in the sun – all rolled into one. 

Hardcover |  Quadrille |  256 pages

In this all-new cookbook from Fabrizia Lanza, one of the world’s greatest food cultures is distilled in 75 recipes for the home cook, plus a loving tribute to its ingredients, passions, influences, and history
 
Tucked away on an estate in the countryside south of Palermo is the Anna Tasca Lanza Cooking School, a unique center dedicated to preserving and sharing the great food culture of Sicily. The spirit of the school, now run by Fabrizia Lanza, the founder’s daughter and scion of a renowned family of winemakers that goes back generations, is what makes Lanza’s The Food of Sicily such a singular cookbook—not just a collection of recipes and techniques, but a vibrant and beautifully photographed profile of the land, the people, the history, and so much more.

On every page, in every recipe and note, the author captures the distinct taste of Sicily. How the simplest antipasti, brightly seasoned with nothing but lemon or vinegar, open the appetite—like a classic Octopus Salad or dish of Sautéed Black Olives. The little fried somethings—like an arancine or panelle—are easy, welcome, and nourishing. The Fresh Cavatelli, Pasta with Eggplant and Tomatoes, Bucatini with Sardines and Wild Fennel, and the eye-opening Anelletti Timballo explain why Sicilians are the biggest pasta eaters in the world. Festive meat dishes—such as Lamb-Stuffed Pastry, an Easter staple, or Grilled Sausage with Bay Leaves and Onions—are festive because the moment it’s holiday time, Sicilians everywhere head outside and fire up their grills. And for a people known for their passion for sweets, some famous Sicilian treats—Watermelon Pudding, Lemon Granita, Rolled Fig Cookies, and the pinnacle of desserts, the elaborate Sicilian Cake with Ricotta Cream and Marzipan. Along the way, the author delves into everything from cheese, couscous, and olives to Amaro and the importance of bitterness.

Visitors to Sicily often sense it to be a place unlike anywhere else—lost in time and a little bit secretive. The Food of Sicily opens a bright window on it, celebrating this wonderful food culture while honoring everything that makes it special. 

Hardcover | Artisan |  320 pages

Brand: Soma
Profile: Scoop
Made In: North Yarmouth, Maine, USA
Material: Stainless Steel
Total Length: 210mm 
Handle Length: 170mm 
Spoon Length: 40mm
Spoon Depth: 11mm 
Weight: 68g

Handmade in Maine by Soma Metalwork.

Brand: Nigara 二唐刃物鍛造所
Line: SPG Strix
Made in: Aomori, Japan
Smith: Nigara Homono
Profile: Gyuto
Edge Length: 197mm
Blade Height: 51mm
Edge Steel: SPG STRIX
Steel Type: Stainless
Construction: Awase (clad)
Cladding: Soft Stainless
Finish: Damascus (Sekiso)
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Ebony
Ferrule/Bolster Material: Buffalo Horn
Spine Length: 211mm
Thickness of Spine at Handle: 2.1mm
Thickness ½ way: 2.1mm
Thickness ~1cm from Tip: .8mm
Handle Length: 135mm
Total Length: 345mm
Weight: 172g
Saya/Guard: Sold Separately 

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

You’re invited on this culinary journey of self-discovery as Kiera Wright-Ruiz connects to her Latinx roots with recipes and stories from the diaspora.

“What are you?” is a dreaded question that has followed Kiera Wright-Ruiz around her entire life. She is half Latinx and half Asian, and her journey to understand her identity has been far from linear. Though she is a first-generation American, she didn’t grow up in a home where many traditions from her family’s home countries were passed down by her parents. Kiera’s childhood was complicated, and the role of caregiver was played by various people in her life: from her mom and dad to her grandparents and foster parents. Many of whom were from all different parts of Latin America, and each of them taught Kiera something about what it means to be Latinx through their food.

This cookbook is the story of Kiera’s journey to embrace her identity and all her cultures: Latinx, Asian, and American. It’s a celebration of Latin American food in all its vibrant, flavorful glory, and a love letter to the diaspora. From Ecuador to South Florida, Mexico to Cuba, the recipes in this book are as diverse and unique as the cultures themselves with dishes like:

• Ecuadorian Seco de Pollo (one of the most beloved dishes from her father’s home country)
• Three Salsas to Know Before You Die
• Peruvian Ceviche with Leche de Tigre (her aunt’s iconic recipe)
• Elote Taquitos
• Pernil (a traditionally Puerto Rican dish that is now her family’s Thanksgiving main course)
• Lomo Saltado
• Tamarindo
• Okonomiyaki Quesadillas
• Pandan Coconut Flan
• Mexican Hot Chocolate Cookies

Kiera also weaves in charming personal essays to accompany the recipes—from the story of how tamale soup helped bring her family together again after being separated in foster care, to their tradition of bringing visiting relatives from Mexico to what she considers the most American place: Medieval Times.

This one-of-a-kind cookbook featuring 100 inventive recipes shows how being half can ultimately lead to being whole. It will inspire you in the kitchen and expose you to a different kind of first-generation story, one that’s never been told before.

Hardcover | Harper Collins | 320 pages

Paula Wolfert, the undisputed queen of Mediterranean cooking, provides food lovers with the definitive guide to The Food of Morocco. Lavishly photographed and packed with tantalizing recipes to please the modern palate, The Food of Morocco provides helpful preparation techniques for chefs, home cooks, and any serious student of the culinary arts and culture. This is the perfect companion to Wolfert’s classic, Couscous and Other Good Food from Morocco—a 2008 inductee into the James Beard Cookbook Hall of Fame—and fans of Claudia Roden, Elizabeth David, Martha Rose Schulman, and Poopa Dweck will be delighted by this extraordinary culinary journey across this colorful and exhilarating land.

Hardcover | Harper Collins | 528 pages

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

Kyokuha

The original NSK Kogyo diamond stone series, Kyokuha are built for ease of use and compatibility with a wide variety of steels from carbon, stainless, powder, even tool steel. It has a large selection of grits to fit almost every user's needs. These are the softest of the NSK series and probably easiest to learn sharpening and polishing. 

Recommended for beginners and seasoned users, or those who simply prefer softer stones.

Brand: NSK Kogyo Ltd.
Grit Range: #10000
Length: 200mm
Width: 75mm
Height: 26.5mm
Weight: 740g

Kyokuha

The original NSK Kogyo diamond stone series, Kyokuha are built for ease of use and compatibility with a wide variety of steels from carbon, stainless, powder, even tool steel. It has a large selection of grits to fit almost every user's needs. These are the softest of the NSK series and probably easiest to learn sharpening and polishing. 

Recommended for beginners and seasoned users, or those who simply prefer softer stones.

Brand: NSK Kogyo Ltd.
Grit Range: #6000-8000
Length: 200mm
Width: 75mm
Height: 26.5mm
Weight: 740g

Hakuto

Medium hardness, they are ideal for creating softer bevel changes and finishing full convex grinds. Given the available grits are only medium to high grit, Hakuto 1 stones are best left for use after initial, coarser work has been completed. 

Recommended for advanced users.

These thin (2.5mm) options are more affordable than the standard thickness (3.5mm) but will still sharpen for a very long time.

Brand: NSK
Length: 200mm
Width: 75mm
Height: 22mm
Weight: 610g
Grit Range: #10000 

Hakuto

Medium hardness, they are ideal for creating softer bevel changes and finishing full convex grinds. Given the available grits are only medium to high grit, Hakuto 1 stones are best left for use after initial, coarser work has been completed. 

Recommended for advanced users.

These thin (2.5mm) options are more affordable than the standard thickness (3.5mm) but will still sharpen for a very long time.

Brand: NSK
Length: 200mm
Width: 75mm
Height: 22mm
Weight: 610g
Grit Range: #6000 

Hakuto

Medium hardness, they are ideal for creating softer bevel changes and finishing full convex grinds. Given the available grits are only medium to high grit, Hakuto 1 stones are best left for use after initial, coarser work has been completed. 

Recommended for advanced users.

These thin (2.5mm) options are more affordable than the standard thickness (3.5mm) but will still sharpen for a very long time.

Brand: NSK
Length: 200mm
Width: 75mm
Height: 22mm
Weight: 610g
Grit Range: #3000 

Hakuto

Medium hardness, they are ideal for creating softer bevel changes and finishing full convex grinds. Given the available grits are only medium to high grit, Hakuto 1 stones are best left for use after initial, coarser work has been completed. 

Recommended for advanced users.

These thin (2.5mm) options are more affordable than the standard thickness (3.5mm) but will still sharpen for a very long time.

Brand: NSK
Length: 200mm
Width: 75mm
Height: 22mm
Weight: 610g
Grit Range: #1500 

Hakuto

Medium hardness, they are ideal for creating softer bevel changes and finishing full convex grinds. Given the available grits are only medium to high grit, Hakuto 1 stones are best left for use after initial, coarser work has been completed. 

Recommended for advanced users.

These thin (2.5mm) options are more affordable than the standard thickness (3.5mm) but will still sharpen for a very long time.

Brand: NSK
Length: 200mm
Width: 75mm
Height: 22mm
Weight: 610g
Grit Range: #800 

Hakuto

Medium hardness, they are ideal for creating softer bevel changes and finishing full convex grinds. Given the available grits are only medium to high grit, Hakuto 1 stones are best left for use after initial, coarser work has been completed. 

Recommended for advanced users.

These thin (2.5mm) options are more affordable than the standard thickness (3.5mm) but will still sharpen for a very long time.

Brand: NSK
Length: 200mm
Width: 75mm
Height: 22mm
Weight: 610g
Grit Range: #400 

Brand: Windmuhlenmesser

Material: Canvas

Total Length: 130mm

Internal Length: 99mm

Width: 36mm

Weight: 11g

Brand: Windmuhlenmesser

Material: Canvas

Total Length: 178mm

Internal Length: 145mm

Width: 41mm

Weight: 16g

Brand: Hitohira ひとひら
Line: Togashi White #1, Mizu Honyaki
Made in: Sakai, Osaka - Japan
Smith: Togashi Blacksmith 富樫打刃物製作所
Sharpener: Kenya Togashi
Profile: Fugubiki
Edge Length: 291mm
Blade Height: 32mm
Edge Steel: Shirogami #1 (white #1)
Steel Type: Carbon
Construction: Honyaki (Differentially Hardened)
Cladding: N/A
Finish: Mirror (Kyomen)
Bevel: Single
Bevel Symmetry: 0/100
Hand Orientation: Right Handed
Handle Shape: Octagonal
Handle Material: Makassar Ebony
Ferrule/Bolster Material: Buffalo Horn
Spine Length: 309mm
Thickness of Spine at Handle: 2.1mm
Thickness ½ way: 2mm
Thickness ~1cm from Tip: .8mm
Handle Length: 144mm
Total Length: 452mm
Weight: 140g
Saya/Guard: Saya 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: Nigara 二唐刃物鍛造所
Line: SPG STRIX
Made in: Aomori - Japan
Profile: Santoku
Edge Length: 168mm
Blade Height: 51mm
Edge Steel: SPG STRIX
Steel Type: Stainless
Construction: Awase (clad)
Cladding: Soft Stainless
Finish: Tsuchime Damascus
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Ebony
Ferrule/Bolster Material: Buffalo Horn
Spine Length: 182mm
Thickness of Spine at Handle: 2mm
Thickness ½ way: 2mm
Thickness ~1cm from Tip: .7mm
Handle Length: 130mm
Total Length: 310mm
Weight: 158g
Saya/Guard: Sold Separately

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