New! – Page 45

Via Carota

$40.00

Author: Jody Williams, Rita Sodi, Anna Kovel

From the publisher:

A Celebration of Seasonal Cooking from the Beloved Greenwich Village Restaurant: An Italian Cookbook

James Beard Award-winning chefs Jody Williams and Rita Sodi share the secrets of their beloved restaurant, which has become synonymous with New York City’s Greenwich Village. Since 2014, Via Carota has been a destination for food lovers, celebrities, and well-informed travelers because of its impeccable Italian fare. Emphasizing vegetables and seasonal cooking, the dishes that come out of Williams and Sodi’s kitchen are astonishing in their simplicity yet dazzling in their elegance. Now, with this beautiful, deeply personal cookbook, they share the keys to cooking Via Carota’s traditional (but not too traditional) cuisine at home.

Here, too, is the restaurant’s signature Insalata Verde—that celebrate the bounty of every time of the year, highlighting the very best uses for the most delicious seasonal produce, from spring peas to summer squashes, autumnal legumes to winter citrus.

Knopf | Hardcover | 416 pages

First Generation: Recipes from My Taiwanese-American Home

$32.50

Author: Frankie Gaw

From the publisher:

In this stunning exploration of identity through food, the blogger behind Little Fat Boy presents 80 recipes that defined his childhood as a first-generation Taiwanese American growing up in the Midwest.

In First Generation, Frankie Gaw of Little Fat Boy presents a tribute to Taiwanese home cooking. With dishes passed down from generations of family, Frankie introduces a deeply personal and essential collection of recipes inspired by his multicultural experience, melding the flavors of suburban America with the ingredients and techniques his parents grew up with.

In his debut cookbook, Frankie will teach you to master bao, dumplings, scallion pancakes, and so much more through stunning visuals and intimate storytelling about discovering identity and belonging through cooking. Recipes such as Lap Cheong Corn Dogs, Honey-Mustard Glazed Taiwanese Popcorn Chicken, Stir-Fried Rice Cakes with Bolognese, Cincinnati Chili with Hand Pulled Noodles, Bao Egg and Soy Glazed Bacon Sandwich, and Lionshead Big Mac exemplify the stunning creations born out of growing up with feet in two worlds.

Through step-by-step photography and detailed hand-drawn illustrations, Frankie offers readers not just the essentials but endless creative new flavor combinations for the fundamentals of Taiwanese home cooking.

Clarkson Potter/Ten Speed | Hardcover | 224 pages

First Generation: Recipes from My Taiwanese-American Home

Ottolenghi Test Kitchen: Extra Good Things

$32.00

Author: Noor Murad, Yotam Ottolenghi

From the publisher:

The superteam of chefs behind the New York Times bestseller Shelf Love delivers maximum-flavor recipes with make-ahead condiments, sauces, and more toppings that transform any dish into an Ottolenghi favorite

Extra Good Things is all about the secret culinary weapons—condiments, sauces, dressings, and more make-ahead items—that can make a good meal spectacular. The abundant, vegetable-forward recipes in this collection give you a delicious, hearty dish, plus that special takeaway—a sauce, a sprinkle, a pickle!—that you can repurpose time and time again in other recipes throughout the week, with limitless opportunity. These extras help you stock your fridges and pantries the Ottolenghi way, so you can effortlessly accessorize plates with pops of texture and color, acidity and heat, and all the magical flavor bombs that keep you coming back for more.

And this is where the fun really begins, with extras like feta marinated with spices and herbs, featured in a dish of oven-braised chickpeas that’s used again for a flavorful salad or swirled into soup. Za'atar-spiked burst tomatoes top a polenta pizza for dinner, then reappear on the best-ever bruschetta or as the easiest weeknight sauce for pasta. Or a crispy, crunchy panko topping full of ginger, shallots, and sesame that you first meet on soba noodles but you'll want to put on...well, just about everything.

Whether it’s a tart, sassy punch of pickled chile or an herbaceous salsa to lighten and brighten, Extra Good Things shows you how to fill your kitchen with adaptable, homemade ingredients that will make any dish undeniably “Ottolenghi.”

Clarkson Potter/Ten Speed | Paperback | 256 pages

Ottolenghi Test Kitchen: Extra Good Things

Tanya Holland's California Soul: Recipes from a Culinary Journey West

$35.00

Author: Tanya Holland

From the publisher:

80+ comfort-filled recipes that trace the roots of modern California soul food to the Great Migration—from the acclaimed chef and author of Brown Sugar Kitchen.

Through more than 80 seasonally inspired recipes, Tanya Holland's California Soul showcases modern soul food from the acclaimed chef of Brown Sugar Kitchen and host of Tanya's Kitchen Table. Tanya’s inventive cuisine—rooted in a Black Southern cultural repertoire with a twenty-first-century sensibility using local, sustainable, chef-driven, seasonal ingredients—is showcased in recipes for every season, such as Collard Green Tabbouleh, Zucchini–Scallion Waffles with Toasted Pecan Romesco, Grilled Shrimp and Corn with Avocado White BBQ Sauce, Fried Chicken Paillards with Arugula and Pea Shoot Salad, and Honey Lavender Chess Pie.

The recipes—influenced by the historical migration of African American families, including Tanya’s own—reveal the key ingredients, techniques, and traditions that African Americans brought with them as they left the South for California, creating a beloved version of soul food. Beyond recipes, Tanya spotlights fifteen contemporary Black Californian foodmakers—farmers, coffee roasters, and other talented artisans—whose work help defines California soul food, with stunning portraiture and stories. Filtered through the rich history of African American migration that brought her own family from the Deep South to the West Coast, Tanya's recipes are as comforting and delicious as they are steeped in history.

Clarkson Potter/Ten Speed | Hardcover | 256 pages

Tanya Holland's California Soul: Recipes from a Culinary Journey West

Diasporican: A Puerto Rican Cookbook

$32.50

Author: Illyanna Maisonet

From the publisher:

Over 90 delicious, deeply personal recipes that tell the story of Puerto Rico's Stateside diaspora from the United States' first Puerto Rican food columnist, award-winning writer Illyanna Maisonet.

Illyanna Maisonet spent years documenting her family’s Puerto Rican recipes and preserving the island’s disappearing foodways through rigorous, often bilingual research. In Diasporican, she shares over 90 recipes, some of which were passed down from her grandmother and mother—classics such as Tostones, Pernil, and Arroz con Gandules, as well as Pinchos with BBQ Guava Sauce, Rabbit Fricassee with Chayote, and Flan de Queso.

In this visual record of Puerto Rican food, ingredients, and techniques, Illyanna traces the island’s flavor traditions to the Taino, Spanish, African, and even United States' cultures that created it. These dishes, shaped by geography, immigration, and colonization, reflect the ingenuity and diversity of their people. Filled with travel and food photography, Diasporican reveals how food connects us to family, history, conflict, and migration.

Clarkson Potter/Ten Speed | Hardcover | 256 pages

STEELPORT Knife Co. - 52100 Differentially Hardened - 10" Slicer - Integral Bolster Maple Burl Handle

S10-1000

$450.00

Brand: STEELPORT Knife Co.
Made In: Portland, Oregon - USA
Profile: Slicer
Edge Length: 255mm
Blade Height: 42mm
Edge Steel: 52100
HRC: 65
Steel Type: Carbon
Cladding: N/A
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle: Oregon Large Leaf Maple Burl w/ Integral Bolster
Total Length: 382mm
Spine Length: 252mm
Thickness of Spine at Handle: 3.1mm
Thickness ½ way: 2.2mm
Thickness ~1cm from Tip: 1.1mm
Handle Length: 130mm
Weight: 236g
Saya/Guard: Purchased Separately

Please note: These pictures and measurements are examples. Individual knives 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.

STEELPORT Knife Co. - 52100 Differentially Hardened - 10" Slicer - Integral Bolster Maple Burl Handle

STEELPORT Knife Co. - 52100 Differentially Hardened - 10" Bread Knife - Integral Bolster Maple Burl Handle

B10-1000

$450.00

Brand: STEELPORT Knife Co.
Made In: Portland, Oregon - USA
Profile: Bread Knife
Edge Length: 250mm
Blade Height: 42mm
Edge Steel:52100
HRC: 65
Steel Type: Carbon
Cladding: N/A
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle: Oregon Large Leaf Maple Burl w/ Integral Bolster
Total Length: 380mm
Spine Length: 250mm
Thickness of Spine at Handle: 3.2mm
Thickness ½ way: 2.3mm
Thickness ~1cm from Tip: 1.2mm
Handle Length: 130mm
Weight: 213g
Saya/Guard: Purchased Separately

The STEELPORT Bread Knife is designed to perform equally well cutting bread with hard crusts and softer loafs. It can also be used as a serrated slicer for cutting through BBQ meats, and other hard crust foods.

The STEELPORT Bread Knife features a unique ‘Wavy’ serration (rather than a pointed serration) resulting in a finer, sharper edge which requires less of sawing motion and can slice, rather than saw, through food with ease and is less destructive to both the food and cutting board.

Please note: These pictures and measurements are examples. Individual knives 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.

STEELPORT Knife Co. - 52100 Differentially Hardened - 10" Bread Knife - Integral Bolster Maple Burl Handle

STEELPORT Knife Co. - 52100 Differentially Hardened - 4" Paring Knife - Integral Bolster Maple Burl Handle

P4-1000

$250.00

Brand: STEELPORT Knife Co.
Made In: Portland, Oregon - USA
Profile: Chef Knife
Edge Length: 105mm
Blade Height: 30mm
Edge Steel:52100
HRC: 65
Steel Type: Carbon
Cladding: N/A
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle: Oregon Large Leaf Maple Burl w/ Integral Bolster
Total Length: 220mm
Spine Length: 115mm
Thickness of Spine at Handle: 2.6mm
Thickness ½ way: 1.8mm
Thickness ~1cm from Tip: 1.1mm
Handle Length: 105mm
Weight: 105g
Saya/Guard: Purchased Separately

Please note: These pictures and measurements are examples. Individual knives 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.

STEELPORT Knife Co. - 52100 Differentially Hardened - 4" Paring Knife - Integral Bolster Maple Burl Handle

Hitohira - Imojiya TH - Stainless - 240mm - Bread Knife - Magnolia Handle

AAA-266S-05-QA240

$120.00

Brand: Hitohira ひとひら (一片)
Made In: Seki, Gifu - Japan
Line: Imojiya TH
Profile: Bread Knife
Edge Length: 227mm
Blade Height: 37mm
Edge Steel: Mono DSR-1K6
Steel Type: Stainless
Bevel: Serrated
Bevel Symmetry: Right Handed Serrations
Hand Orientation: Ambidextrous
Handle: Magnolia (Ho)Wood & Buffalo Horn Ferrule, Octagonal
Total Length: 374mm
Spine Length: 246mm
Thickness of Spine at Handle: 1.9mm
Thickness ½ way: 1.7mm
Thickness ~1cm from Tip: 1mm
Handle Length: 127mm
Weight: 109g
Saya/Guard: Sold Separately

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

Hitohira - Imojiya TH - Stainless - 240mm - Bread Knife - Magnolia Handle

Benriner - Pro Mandolin - #64

UBFYW-014

$50.00

Total Length: 323mm
Maximum Food Width Size: 64mm
Weight: 345g

Includes 3 cross cutting blades.

This can be used in place of a knife to cut things into thin slices. There is an adjustable depth to the cuts so you can choose the thickness of your product. There is a protective hand cover to hold the food with during use. There are three blades that can be installed to dual cut the product into thin matchsticks. Please be careful when using this product.

Kanaya - 34mm Sauce Brush - Horse Hair

MTF-0712

$15.00

Brand: Kanaya カナヤブラシ
Made In: Tokyo - Japan
Total Length: 228mm
Handle Length: 211mm
Bristle Length: 17mm
Width: 34mm
Weight: 12g

Coconut & Sambal

1526603519

$35.00

Coconut & Sambal

Recipes From My Indonesian Kitchen

by Lara Lee
Published by Bloomsbury Publishing
Cover: Hardcover
Pages: 288

About

Be transported to the bountiful islands of Indonesia by this collection of fragrant, colorful and mouth-watering recipes.

"Tells the story of the food, both through memories and evocative explanations, as it introduces us to the flavours and feel of the Indonesian kitchen, and explains not only how to cook the food, but how to eat it. It’s impossible to read it without being both inspired and very hungry!"―Nigella Lawson

"Start with Lara’s fragrant chicken soup, do lots of exploring on the way whilst dousing everything with spoonfuls of sambal, and end with her coconut and pandan sponge cake." ―Yotam Ottolenghi

Coconut & Sambal reveals the secrets behind authentic Indonesian cookery. With more than 80 traditional and vibrant recipes that have been passed down through the generations, you will discover dishes such as Nasi goreng, Beef rendang, Chilli prawn satay and Pandan cake, alongside a variety of recipes for sambals: fragrant, spicy relishes that are undoubtedly the heart and soul of every meal.

Lara Lee uses simple techniques and easily accessible ingredients throughout Coconut and Sambal, interweaving the recipes with beguiling tales of island life and gorgeous travel photography that shines a light on the magnificent, little-known cuisine of Indonesia.

What are you waiting for? Travel the beautiful islands of Indonesia and taste the different regions through these recipes.

Original Flava

1526604868

$30.00

Original Flava

Caribbean Recipes From Home

by Craig & Shaun McAnuff
Published by Bloomsbury Publishing
Cover: Hardcover
Pages: 304

About

Craig and Shaun McAnuff are bringing Da'Flava from the Caribbean to your kitchen!

We're Craig and Shaun, two brothers from South London, but with Jamaica in our hearts and souls. Our Mum and Nanny taught us to cook, and Original Flava is all about meals that are vibrant, lively, exciting, and full of the influences from different cultures that make the Caribbean island of Jamaica so wonderful. That's why we've travelled to Jamaica to bring you its authentic and fresh FLAVAs!

Our motto is EAT: we make our recipes Easy, Accessible and Tasty. We want to give you platefuls that taste like grandma's food so there are recipes for classics like Ackee 'n' Saltfish and Curry goat, and Caribbean favourites from home such as Garlic butter lobster and Trini doubles. We also like to twist it up a likkle to give dishes our modern spin, so you can find recipes for Honey roasted jerk-spiced salmon, Plantain beanburgers and Banana fritter cheesecake.

The most important thing, we think, is the togetherness food brings – the same happiness we have with our family. We want to share this joy: a testament to the culture of Jamaica, the fun, fantastic FLAVAs, and the stories behind the food, straight from the people of Jamaica. So, get your ingredients, turn on a likkle music, and let's get cooking!

Polpo

1608199096

$50.00

Polpo

A Venetian Cookbook (Of Sorts)

by Russell Norman
Published by Bloomsbury USA
Cover: Hardcover
Pages: 320

About

Tucked away in London's edgy Soho district, Polpo is one of the most irrepressibly buzzing restaurants in town. Critics and food aficionados have been flocking to this understated bacaro where Russell Norman serves up small dishes-think tapas-from the back streets of Venice. A far cry from the tourist-trap eateries of the famous floating city, this kind of cooking is unfussy, innovative, and exuberantly delicious. The 120 recipes in this book range from salads and snacks to small main courses, drinks, and desserts, including asparagus with Parmesan and anchovy butter; warm duck salad with beets and walnuts; crispy baby pizzas with zucchini, mint and chilli; scallops with lemon and peppermint; soft-shell crab in Parmesan batter with fennel; fizzy bellinis and glasses of bright orange spritz; panacotta with poached rhubarb; and warm autumn fruits with amaretto cream.

The recipes are accompanied by luminescent photography within a dazzling design, including a distinctive stripped-away spine to reveal colorful Japanese stitching--a feature that also allows the book to lie open flat on a chef's workstation. Polpo captures the unfrequented corners, bustling bacari, and sublime waterways of Venice as they've never been seen before.

K Sabatier - Auvergne - Stainless - 8" Bread Knife - Western Handle

AUV-2301

$125.00

Brand: K Sabatier
Made in: Thiers - France
Line: Auvergne
Profile: Bread Knife
Edge Length: 205mm
Blade Height: 30mm
Edge Steel: Z50C13
Steel Type: Stainless
Construction: Mono-Steel
Cladding: N/A
Finish: Matte
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Western
Handle Material: Corol Wood
Ferrule/Bolster Material: Stainless
Total Length: 329mm
Spine Length: 195mm
Thickness of Spine at Handle: 2.1mm
Thickness ½ way: 1.7mm
Thickness ~1cm from Tip: 0.9mm
Handle Length: 116mm
Weight: 179g
Saya/Guard: Sold Separately

About Auvergne Knives: The knives are forged in a single mass of stainless steel. The steel Z50C13, Rockwell 54-56 HRC, is tempered, ground and polished to produce a high-quality tool, great cutting power, cutting hardness and balance. Coral handles (Pressed Wood from Spain) are manually set and mounted on the tang using three rivets.

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

K Sabatier - Auvergne - Stainless - 8" Bread Knife - Western Handle

K Sabatier - Auvergne - Stainless - 8" Fillet - Western Handle

AUV-2501

$110.00

Brand: K Sabatier
Made in: Thiers - France
Line: Auvergne
Profile: Fillet
Edge Length: 203mm
Blade Height: 30mm
Edge Steel: Z50C13
Steel Type: Stainless
Construction: Mono-Steel
Cladding: N/A
Finish: Matte
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Western
Handle Material: Corol Wood
Ferrule/Bolster Material: Stainless
Total Length: 325mm
Spine Length: 204mm
Thickness of Spine at Handle: 0.8mm
Thickness ½ way: 0.2mm
Thickness ~1cm from Tip: 0.1mm
Handle Length: 116mm
Weight: 134g
Saya/Guard: Sold Separately

About Auvergne Knives: The knives are forged in a single mass of stainless steel. The steel Z50C13, Rockwell 54-56 HRC, is tempered, ground and polished to produce a high-quality tool, great cutting power, cutting hardness and balance. Coral handles (Pressed Wood from Spain) are manually set and mounted on the tang using three rivets.

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

K Sabatier - Auvergne - Stainless - 8" Fillet - Western Handle

K Sabatier - Auvergne - Stainless - 8" Slicer - Western Handle

AUV-2401

$95.00

Brand: K Sabatier
Made in: Thiers - France
Line: Auvergne
Profile: Slicer
Edge Length: 204mm
Blade Height: 30mm
Edge Steel: Z50C13
Steel Type: Stainless
Construction: Mono-Steel
Cladding: N/A
Finish: Matte
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Western
Handle Material: Corol Wood
Ferrule/Bolster Material: Stainless
Total Length: 328mm
Spine Length: 205mm
Thickness of Spine at Handle: 2.0mm
Thickness ½ way: 1.6mm
Thickness ~1cm from Tip: 0.4mm
Handle Length: 117mm
Weight: 165g
Saya/Guard: Sold Separately

About Auvergne Knives: The knives are forged in a single mass of stainless steel. The steel Z50C13, Rockwell 54-56 HRC, is tempered, ground and polished to produce a high-quality tool, great cutting power, cutting hardness and balance. Coral handles (Pressed Wood from Spain) are manually set and mounted on the tang using three rivets.

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

K Sabatier - Auvergne - Stainless - 8" Slicer - Western Handle

K Sabatier - Auvergne - Stainless - 10" Slicer - Western Handle

AUV-2402

$110.00

Brand: K Sabatier
Made in: Thiers - France
Line: Auvergne
Profile: Slicer
Edge Length: 257mm
Blade Height: 29mm
Edge Steel: Z50C13
Steel Type: Stainless
Construction: Mono-Steel
Cladding: N/A
Finish: Matte
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Western
Handle Material: Corol Wood
Ferrule/Bolster Material: Stainless
Total Length: 380mm
Spine Length: 257mm
Thickness of Spine at Handle: 1.9mm
Thickness ½ way: 1.4mm
Thickness ~1cm from Tip: 0.1mm
Handle Length: 122mm
Weight: 172g
Saya/Guard: Sold Separately

About Auvergne Knives: The knives are forged in a single mass of stainless steel. The steel Z50C13, Rockwell 54-56 HRC, is tempered, ground and polished to produce a high-quality tool, great cutting power, cutting hardness and balance. Coral handles (Pressed Wood from Spain) are manually set and mounted on the tang using three rivets.

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

K Sabatier - Auvergne - Stainless - 10" Slicer - Western Handle

K Sabatier - Auvergne - Stainless - 10" Chef Knife - Western Handle

AUV-2105

$140.00

Brand: K Sabatier
Made in: Thiers - France
Line: Auvergne
Profile: Chef
Edge Length: 260mm
Blade Height: 49mm
Edge Steel: Z50C13
Steel Type: Stainless
Construction: Mono-Steel
Cladding: N/A
Finish: Matte
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Western
Handle Material: Coral Wood
Ferrule/Bolster Material: Stainless
Total Length: 391mm
Spine Length: 261mm
Thickness of Spine at Handle: 2.8mm
Thickness ½ way: 2.0mm
Thickness ~1cm from Tip: 0.3mm
Handle Length: 125mm
Weight: 275g
Saya/Guard: Sold Separately

About Auvergne Knives: The knives are forged in a single mass of stainless steel. The steel Z50C13, Rockwell 54-56 HRC, is tempered, ground and polished to produce a high-quality tool, great cutting power, cutting hardness and balance. Coral handles (Pressed Wood from Spain) are manually set and mounted on the tang using three rivets.

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

K Sabatier - Auvergne - Stainless - 10" Chef Knife - Western Handle

K Sabatier - Auvergne - Stainless - 5 1/2" Boning Knife - Western Handle

AUV-2208

$90.00

Brand: K Sabatier
Made in: Thiers - France
Line: Auvergne
Profile: Boning
Edge Length: 151mm
Blade Height: 24mm
Edge Steel: Z50C13
Steel Type: Stainless
Construction: Mono-Steel
Cladding: N/A
Finish: Matte
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Western
Handle Material: Corol Wood
Ferrule/Bolster Material: Stainless
Total Length: 265mm
Spine Length: 149mm
Thickness of Spine at Handle: 1.6mm
Thickness ½ way: 1.0mm
Thickness ~1cm from Tip: 0.3mm
Handle Length: 109mm
Weight: 108g
Saya/Guard: Sold Separately

About Auvergne Knives: The knives are forged in a single mass of stainless steel. The steel Z50C13, Rockwell 54-56 HRC, is tempered, ground and polished to produce a high-quality tool, great cutting power, cutting hardness and balance. Coral handles (Pressed Wood from Spain) are manually set and mounted on the tang using three rivets.

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

K Sabatier - Auvergne - Stainless - 5 1/2" Boning Knife - Western Handle

K Sabatier - Auvergne - Stainless - 5" Tomato Knife - Western Handle

AUV-2201

$75.00

Brand: K Sabatier
Made in: Thiers - France
Line: Auvergne
Profile: Tomato Knife
Edge Length: 121mm
Blade Height: 21mm
Edge Steel: Z50C13
Steel Type: Stainless
Construction: Mono-Steel
Cladding: N/A
Finish: Matte
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Western
Handle Material: Corol Wood
Ferrule/Bolster Material: Stainless
Total Length: 228mm
Spine Length: 123mm
Thickness of Spine at Handle: 1.6mm
Thickness ½ way: 1.3mm
Thickness ~1cm from Tip: 0.9mm
Handle Length: 101mm
Weight: 85g
Saya/Guard: Sold Separately

About Auvergne Knives: The knives are forged in a single mass of stainless steel. The steel Z50C13, Rockwell 54-56 HRC, is tempered, ground and polished to produce a high-quality tool, great cutting power, cutting hardness and balance. Coral handles (Pressed Wood from Spain) are manually set and mounted on the tang using three rivets.

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