In stock

Brand: Sakai Kikumori 堺菊守
Line: Nihonko 日本鋼
Profile: Gyuto
Edge Steel: SK Carbon
Steel Type: Carbon
Cladding: N/A
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrious
Handle: Pakka Western
Total Length: 300mm
Edge Length: 178mm
Spine Length: 182mm
Blade Height: 42mm
Thickness at Spine: 1.8mm
Thickness ½ way: 1.6mm
Thickness ~1cm from Tip: 1.1mm
Handle Length: 115mm
Weight: 144g

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

Care Advisement: Carbon Steel
This blade is carbon steel 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: Locau
Made In: Thiers - France
Steel Type: Stainless
Hand Orientation: Right
Total Length: 180mm
Handle Length: 87mm
Blade Length: 50mm
Max Opening: 58mm
Weight: 148g

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

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

Brand: K Sabatier
Made in: Thiers - France
Line: 200
Profile: Slicer
Edge Length: 179mm
Blade Height: 25mm
Edge Steel: 14C28N
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: G10
Ferrule/Bolster Material: N/A
Total Length: 295mm
Spine Length: 191mm
Thickness of Spine at Handle: 2.3mm
Thickness ½ way: 1.5mm
Thickness ~1cm from Tip: 0.7mm
Handle Length: 106mm
Weight: 125g
Saya/Guard: Leather Sleeve

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

Brand: Best Manufacturers
Made In: Portland, Oregon - USA
Materials: Stainless steel and wood
Total Length: 305mm (12")
Handle Length: 120mm
Whisk Length: 185mm
Weight: 91g

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

Brand: Okatsune 岡恒 
Made In: Onomichi, Hiroshima - Japan 
Line: Sentei
Hand Orientation: Right Handed
Steel Type: Carbon Steel
Steel: Shirogami #2 (White #2)
Edge Length: 45mm  
Total Length: 180mm  
Handle Length: 114mm   
Blade Thickness: 8.5mm 
Weight: 181g 
Sheath/Cover: Sold Separately

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

Care Advisement: Carbon Steel
This blade is carbon steel 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.

100 classic Japanese recipes broken down step by step. This beautiful and comprehensive book demystifies ingredients and techniques to inspire home cooks of all levels.

Japanese cuisine is one of the world’s most beloved, but cooking Japanese food at home can still feel daunting to many. Broken down into three parts—Essentials, Recipes, and an Illustrated Glossary— The Complete Illustrated Guide to Japanese Cooking teaches essential techniques, such as how to cut fish and chicken, and make favorite dishes like sushi, okonomiyaki, tempura, onigiri, donburi, and ramen, as well as desserts like matcha roll cake and black sesame ice cream. Finally, it provides guidance on how to confidently shop for essential ingredients.

Step-by-step photos and annotated illustrations help readers understand unique methods, and clear, easy-to-follow instructions make the recipes achievable. This is the perfect book for all lovers of Japanese cuisine and all things Japan—a book to treasure for life. 

 

Hardcover | Hardie Grant | 288 pages

 

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")

Brand: MOKI
Made In: Seki, Gifu - Japan
Style: Folding knife
Blade Profile: Drop point
Grind: Flat Ground
Blade Steel: AUS-8
Steel Type: Stainless
Blade Length: 55mm
Blade Height: 8mm
Blade Thickness: 2.2mm
Blade Construction: Zenko (mono-steel)
Opening Mechanism: Thumb Stud
Locking Mechanism: Back Lock
Handle/Scale Material: Grilon
Handle/Scale Color: Mustard Yellow
Blade Finish: Migaki (standard)
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Length: 90mm
Total Length Open: 152mm
Total Length Closed: 92mm
Total Thickness: 12.5mm
Weight: 37g
Sheath/Clip: None 
Lanyard Hole: Yes

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

GrossyPelosi is your best friend in the kitchen—actually, he’s family.

In his debut cookbook, larger-than-life personality Dan Pelosi offers up a warm hug of home cooking, sharing both comfort food and connection with 101 of his nearest and dearest Italian American recipes. Some have been passed down through his family, and others have been cooked up from scratch—but all are made with love and accompanied by fun, meaningful stories to warm your heart while filling your belly. Read how Bimpy (the 100-year-old grandpa the internet loves to love!) smuggled homemade subs into Yankee Stadium, then craft your ultimate Big Italian Sandwich. Relive the memory of Dan learning how to make his friend’s mom’s stuffed chicken cutlets in their Jersey Shore house (and getting himself adopted into their family), then level up with Prosciutto & Mozzarella–Stuffed Chicken Parm. Learn how Dan’s mom would spring him out of school before the final bell (just to preheat the oven), then make your own Early Dismissal Pot Roast. And rewind to the beginning of Dan’s relationship with his boyfriend, Gus, then recreate the Zabaglione (and the romantic Cheesecake Factory ambiance) that inspired their first “I love you.”

In addition to the staple chapters like Eggs, Appetizers, Pasta, Meat & Fish, and Sweets, you’ll also find deep dives on Italian food recipes like Dough and Marinara, presented with hero recipes you can spin into all kinds of deliciousness. (Don’t worry—his viral Vodka Sawce is here!) Also sprinkled throughout this recipe book are Grossy’s Guides to cooking, cleaning, organizing, and everything you need to become intuitive in your kitchen.

Approachable and tasty, Dan’s recipes are meant to be shared with the ones you love. Set the table, grab a chair, roll up your sleeves . . . now LET’S EAT!

With his warm humor and love for food and cooking radiating off every page, Dan Pelosi is a culinary star in the making. Anyone searching for a new pasta cookbook will find plenty to work with in Dan’s supply of simple “Wednesday night” recipes perfect for weeknight dinners, and the inclusion of his family recipes and traditions make it the perfect Italian cookbook to gift to friends and loved ones.

Hardcover | Union Square & Co. | 288 pages

Oboro Knife

The newest NSK series, Oboro Knife was designed specifically for kitchen knives, and are very effective on a wide variety of steels for a wide variety of services. The abrasives in Oboro Knife tend to cut deeper and faster than other NSK lines, thus they are the most ideal series for full-blade servicing such as thinning, repairing, and reprofiling. Ideal for seasoned to advanced users.

Oboro Knife grits are: 200, 400, 800, 2000, 4000, 6000

Brand: NSK Kogyo Ltd.
Grit Range: #4000
Thickness: 3.5mm
Length: 200mm
Width: 75mm
Height: 26.5mm
Weight: 740g

Smithey's largest Dutch oven, the 7.25-quart, is a favorite for large families and famous chili recipes!

Designed with a wide base that provides extra surface area for searing and browning meats or vegetables, this Dutch oven is perfect for slow cooking, frying, roasting, braising, and baking. Featuring Smithey’s signature polished interior surface that is naturally non-stick and easy-to-clean, this Dutch oven is complete with a surface finish that will never crack or chip - in fact, the interior surface will only get better with use. Use it well!

Specs:

• Volume: 7.25 Qt
• Depth: 4.7"
• Handle to handle: 14.9"
• Total height: ~8.2"
• Weight (with lid): +/- 17.3 lbs
• Weight (pot only): +/- 11.5 lbs

 

350 authentic and delicious Korean recipes for the home cook, written by the perfect guides to this extraordinary cuisine – an acclaimed Korean chef and a Korean culinary expert

The Korean Cookbook celebrates traditional regional dishes and everyday food found in home kitchens from Seoul to Jeju Island. This stunning collection features more than 350 recipes organized into traditional Korean meals, including pantry staples, fermented foods, rice, vegetable dishes, raw food, noodles, stir-fries, grilled meats, soups, stews, hotpots, noodles, dumplings, porridges, rice cakes, and desserts. Acclaimed Atomix chef JP Park and culinary researcher, chef, and writer Jungyoon Choi share their years of research and expertise, together with their knowledge of the ingredients, culture, and traditions of Korean food in this, the first comprehensive book on Korean home cooking, expansive in breadth and approach and filled with tasty and achievable authentic recipes for the home cook.

 

Hardcover | Phaidon | 496 pages

 

A BRAND NEW collection from the UK’s most celebrated fish chef that explains what fish to cook and how to cook it, and provides tasty and inspiring ways to cook seasonal and sustainable fish for dinner.

In Fish for Dinner, Michelin-starred seafood chef Nathan Outlaw gives his expert advice on what fish to cook and how to cook it, alongside more than 70 of his best seafood recipes. With illustrated preparation techniques, all of Nathan’s top tips and species substitutes for every recipe, it is easy to cook delicious fish at home. From hearty stews to delicate soups, moreish snacks to perfect pan-fried dinners and super seafood salads to smoky barbecue specials, there is a fish dish for every occasion.

 

Hardcover | Kyle Books | 224 pages

 

Portuguese Home Cooking

Author: Ana Patuleia Ortins

Authentic recipes that unlock the mysteries of Portuguese Cooking

The Mediterranean diet is famed for its fresh and vibrant cuisine. In this book, Ana Patuleia Ortins invites you to discover or revisit the soul-comforting, peasant food of Portugal, just as vibrant, yet distinct from that of its neighbors. Peppered with a lifetime of anecdotes from a passionate cook, Portuguese Home Cooking draws us into an immigrant kitchen where traditional culinary methods were handed down from father to daughter, shared and refined with the help of the family and friends who watched, chopped, and tasted. The recipes in this cookbook are of dishes prepared as they are in Portugal—with the measurements tried and tested, and the ingredients and methods fully explained.

With warmth and gusto, Ana Patuleia Ortins shares garden-fresh salads, hearty wine and garlic braises, legumes and leafy greens, meat and shellfish dishes, rustic breads, and the luscious desserts for which Portugal is known. Beautiful food and location photography will transport you to Portugal's picturesque countryside, and novices and experienced chefs alike will delight in the culture and cuisine, whether nostalgic for home, or discovering it for the first time.

 

Hardcover | Interlink Books | 304 pages

A stunning showcase of Scottish cooking, with over 100 recipes celebrating the very best of bonnie Scotland—from the country's National Chef, Gary Maclean.

Scottish cuisine is known and loved the world over—from its historic beginning hundreds of years ago to its current position on the world’s food stage—but no cookbook has ever gathered the country’s finest traditional and contemporary recipes together in one volume until The Scottish Kitchen.

With a treasure trove of over 100 recipes, The Scottish Kitchen connects you to the landscape, history and ingredients that make Scottish food so distinctive—showcasing some of the world's most sought-after food, from langoustines to black puddings, hot smoked salmon to a whole chapter on haggis (including the neeps and tatties). This is the definitive Scottish cookbook from the country's National Chef. Inside you’ll find a recipe for every meal and occasion, whether you’re looking for tablet or shortbread to enjoy with your tea, or a feast to feed the family on Robert Burns night, The Scottish Kitchen combines cherished family recipes passed down through generations with innovative new twists on beloved local favorites, including:

• Soups & Starters
• Comfort Food
• Haggis
• Fish & Shellfish
• Meat & Game
• Veggie & Vegan
• Baking & Dessert
• Wee Treats

From bustling cities to idyllic isles, this engrossing cookbook evokes one of the world’s most beautiful countries and its cuisines on every page. Wherever you may roam, The Scottish Kitchen brings you home, planting your kitchen firmly on the shores of Scotland.

 

Hardcover | Appetite by Random House | 288 pages

 

The debut cookbook from the Food & Wine Best New Chef behind the sensational LA restaurant group, Night + Market, featuring 100 recipes for fun and edgy Thai cooking.

Growing up in his father's and grandmother's groundbreaking LA restaurant Talesai, Kris Yenbamroong has Thai cooking in his blood. But when it came time for him to take over the family business, he wanted to cook the food he grew up eating at home, not what restaurant customer—the Hollywood elite—asked for. Craving more spice, more sour, more funk, Kris opened Night + Market as an offshoot to his family restaurant, featuring the intense flavors of Northern Thai cooking, the kind made famous in the United States by Pok Pok.

Since then, though, he's come back around on "inauthentic" cooking, realizing that who he is as a chef is wedded to who he is as a person: a postmodern American. In his debut book, Kris shares his techniques for the fiery Thai food his grandmother grew up on, as well as taking the flavor lessons and techniques from that food and transforming them into favorites like Thai fried chicken sandwiches and pastrami drunken noodles. Along the way, we see what it means to be an Asian American chef today.

 

Hardcover | Clarkson Potter/Ten Speed | 320 pages

 

An encyclopedic cookbook celebrating Latin American home cooking—the first to cover the day-to-day home cooking of all twenty-one nations—by one of the most respected authorities on the subject

In this monumental work, culinary expert Sandra A. Gutierrez shares more than three hundred everyday dishes—plus countless variations—that home cooks everywhere will want to replicate. Divided by ingredient—Beans, Corn, Yuca, Quinoa, and almost two dozen more—and featuring an extensive pantry section that establishes the fundamentals of Latin American cooking, Latinísimo brings together real recipes from home cooks in Argentina, Brazil, Belize, Bolivia, Chile, Colombia, Costa Rica, Cuba, the Dominican Republic, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Nicaragua, Panama, Paraguay, Peru, Puerto Rico, Uruguay, and Venezuela.

From Tortillas de Nixtamal (Fresh Masa Tortillas), Arroz con Pollo (Chicken and Rice), and Arepas Clásicas (Classic Arepas) to Solterito (Lima Bean, Corn, and Tomato Salad), Sopa Seca con Albahaca à la Chinchana (One-Pot Spaghetti with Achiote and Basil), and Pastel de Tres Leches (Tres Leches Cake), these are recipes that reflect the incredible breadth and richness of the culinary traditions of the region. Sweeping in its scope, and filled with history and stories, Latinísimo is an utterly essential resource for every kitchen.

 

Hardcover | Knopf | 592 pages

 

Hardcover | Clarkson Potter/Ten Speed | 160 pages

 

Brand: Hitohira ひとひら (一片)
Made in: Echizen, Japan
Line: Futana Western
Profile: Kiritsuke Gyuto
Edge Length: 212mm
Blade Height: 45mm
Edge Steel: Ginsanko (Silver #3)
Steel Type: Stainless
Grind: Convex
Construction: Awase/Clad, San-Mai
Cladding: Soft Stainless
Finish: Nashiji
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Western
Handle Material: Black Pakka
Ferrule/Bolster Material: Stainless
Total Length: 332mm
Spine Length: 217mm
Thickness of Spine at Handle: 1.6mm
Thickness ½ way: 1.5mm
Thickness ~1cm from Tip: 1.1mm
Handle Length: 115mm
Weight: 193g
Saya/Guard: Purchased Separately 

The all-purpose tool for the Professional kitchen. For the preparation of light and fluffy Espumas, finger food, warm and cold sauces and whipped soups, as well as whipped cream and desserts. For cold and hot preparations. Stainless steel bottle and head -designed for professional use. Head with protective silicone grip and fixed stainless steel valve for easy dispensing, even with hot preparations. Heat-resistant silicone gasket with removal tab for quick and hygienic cleaning. Keep warm in bain-marie up to 75°C/165°F.

Includes: stainless steel straight tip, tulip tip, straight tip with teeth, cleaning brush, ergonomic charger holder with non-slip silicone grip, and heat resistant silicone grip at neck. Dishwasher-safe, NSF-certified, 2 year warranty (from ISI) 1.0 Quart capacity. Uses 2 iSi cream chargers.

Capacity: 1 Quart

Color: Stainless Steel