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"Base" series; Does NOT include base

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

Chicken & Charcoal

Yakitori, Yardbird, Hong Kong

Authors: Matt Abergel and Evan Hecox

The first cookbook from cult yakitori restaurant Yardbird in Hong Kong puts the spotlight on chicken - taking grilling to a whole new level

Chicken is the world's best loved meat, and yakitori is one of the simplest, healthiest ways to cook it. At Yardbird in Hong Kong, Canadian chef Matt Abergel has put yakitori on the global culinary map. Here, in vivid style, with strong visual references to Abergel's passion for skateboarding, he reveals the magic behind the restaurant's signature recipes, together with detailed explanations of how they source, butcher, skewer, and cook the birds with no need for special equipment. Fire up the grill, and enjoy. The first comprehensive book about yakitori to be published in English, this book will appeal to home cooks and professional chefs alike.

Hardcover | Phaidon Press | 240 pages

Brand: Hitohira ひとひら (一片) 
Line: HG Damascus
Profile: Santoku
Steel Type: Unclassified Stainless 
Cladding: Stainless Damascus 
Bevel: Double Bevel 
Bevel Symmetry: 50:50 
Hand Orientation: Ambidextrous 
Handle: Pakka Western
Total Length: 295mm
Edge Length: 171mm
Spine Length: 174mm
Handle Length: 118mm
Blade Height: 51mm
Thickness of Spine at Handle: 1.6mm
Thickness of Spine Half Way: 1.5mm
Thickness of Spine ~1cm from Tip: 0.9mm
Weight: 157g
Saya/Guard: N/A

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

Brand: Hitohira ひとひら (一片) 
Line: Imojiya Kuma
Smith: Seto 瀬戸 
Producing Area: Seki-Gifu/ Japan 
Profile: Nakiri
Edge Length: 165mm
Edge Steel: Blue #2 (Aogami)
Steel Type: Stainless Clad Carbon Core
Cladding: Soft Iron Tsuchime 
Bevel: Double Bevel
Bevel Symmetry: 50:50
Hand Orientation: Ambidextrous
Handle: Pakka Western
Total Length: 296mm
Spine Length: 173mm
Blade Height: 49mm
Thickness: 1.7mm
Handle Length: 120mm
Weight: 170g
Saya/Guard: No

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

Care Advisements: This blade has a carbon core 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:  
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Smith:  
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Profile: 
Edge Length: 98mm
Blade Height: 23mm
Edge Steel:  
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Finish:  
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Ferrule/Bolster Material: 
Total Length: 201mm
Spine Length: 97mm
Thickness of Spine at Handle: 2.0mm
Thickness ½ way: 1.5mm
Thickness ~1cm from Tip: 0.8mmn
Handle Length: 99mm
Weight: 70g
Saya/Guard: 

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

Brand: Hitohira
Line: T10
Profile: Gyuto
Edge Length: 181mm
Edge Steel: VG10
Steel Type: Stainless
Cladding: Stainless
Bevel: Double Bevel
Bevel Symmetry: 50:50
Hand Orientation: Ambidextrous
Handle: Pakka Western 
Total Length: 306mm 
Spine Length: 187mm 
Blade Height: 42mm 
Thickness at Spine: 1.7mm 
Thickness ½ way: 1.6mm
Thickness ~1cm from Tip: 0.6
Handle Length: 120mm 
Weight: 134g

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

Author: Jess Damuck

From the publisher:

Delicious and beautiful recipes from Martha Stewart’s personal salad chef and the self-proclaimed “Bob Ross of salads.”

Offering more than 100 inspired recipes, recipe developer and food stylist Jess Damuck shares her passion for making truly delicious salads. Salad Freak encourages readers to discover and embrace their own salad obsessions. With the right recipes, you will want to eat salad for every meal and never get bored. By playfully combining color, texture, shape, and, of course, flavor, Damuck demonstrates how a little extra effort in the kitchen can be meditative, delicious, and fun. The recipes—such as her Citrus Breakfast Salad; Tea-Smoked Chicken and Bitter Greens Salad; Caesar Salad Pizza Salad; and Roasted Grapes, Ricotta, Croutons, and Endive Salad—are meant to be hearty enough for a meal all year round but versatile enough to be incorporated into a larger menu. For Damuck, the perfect salad balances each bite, with something tart enough to twinge your cheeks, something sweet to balance out the bitter, and something with a little salty crunch to finish. Salad Freak is not just about eating to feel good; it’s about confidently combining flavors to create fresh, bright, and satisfying meals that you will want to make again and again.

Abrams | Hardcover | 272 pages

Author: Josh Donald with Molly Gore

From the publisher:

Sharp is a knife skills class in book form and an introduction to the best knives you can buy from all over the world. From a premier knife purveyor and go-to knives expert, this comprehensive guide details the elements of buying and caring for good knives, including sharpening and knife skills. Step-by-step instructions and photography cover a range of techniques with 15 recipes from great chefs—including Stuart Brioza of State Bird Provisions and Melissa Perello of Frances—which feature all the cuts that mark an accomplished cook. Sharply packaged with a textured cover, a foil spine, and more than 150 striking photographs of knifemakers, coveted knives, and beautiful food, this is the cookbook, handbook, and visual journey for anyone wanting to hone their skills in the kitchen.

Chronicle | Hardcover | 256 pages

The Art of Simple Food

Recipes, Flavor, and Inspiration from the New Kitchen Garden

by Alice Waters, Patricia Curtan, Kelsie Kerr and Fritz Streiff.
Published by Clarkson Potter.
Cover: Hardcover
Pages: 448

Brand: Hitohira ひとひら (一片)
Producing Area: Seki-Gifu/ Japan
Profile: Paring
Steel Type: Stainless Steel
Hand Orientation: Ambidextrous
Steel: VG-10, Stainless Damascus Clad
Handle: Micarta Western
Total Length: 194mm
Edge Length: 88mm
Spine Lenght: 90mm
Blade Height: 21mm
Thickness of Spine at Handle: 1.7mm
Thickness of Spine Half Way: 1.4mm
Thickness of Spine ~1cm from Tip: 0.8mm
Handle Length: 104mm
Weight: 72g
Saya/Guard: Purchased Separately

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

Inside Diameter: 330mm
Handle Length: 185mm
Contact Diameter: 162mm
Pan Height: 185mm
Iron Thickness: 1.8mm
Weight: 1177g 

Robata

Japanese Home Grilling

Author: Silla Bjerrum

Robata means 'fireside cooking', taking its name from the charcoal grill commonly used in Japan to cook skewers of fish, shellfish, meal and seasonal vegetables, which has a unique impact on flavour. This beautifully-illustrated book introduces you to the art of this Japanese cuisine and teaches you how to cook this way in your own home, whether cooking on an authentic robata grill, your own barbecue or your oven grill. Choose from classic yakitori (chicken cooked on skewers), traditional Japanese fish robata dishes such as Miso Black Cod or a wonderful selection of vegetarian robata dishes. Then choose from the incredible selection of traditional side dishes, pickles and salads to accompany your robata, in this comprehensive cookbook of Japanese slow grilling recipes.

Quarto | Hardcover | 224 pages

Butchering Poultry, Rabbit, Lamb, Goat, and Pork

The Comprehensive Photographic Guide to Humane Slaughtering and Butchering

By Adam Danforth

From the publisher:

Slaughter and butcher your own animals safely and humanely with this award-winning guide. Providing detailed photography of every step of the process, Adam Danforth shows you everything you need to know to butcher poultry, rabbit, lamb, goat, and pork. Learn how to create the proper slaughtering conditions, break the meat down, and produce flavorful cuts of meat. Stressing proper food safety at all times, Danforth provides expert advice on necessary tools and helpful tips on freezing and packaging. Enjoy the delicious satisfaction that comes with butchering your own meat.

Published by Workman

Cover: Paperback

Number of pages: 456

Brand: Gestura
Made In: Japan
Profile: Plating/Utility Spoon
Steel Type: 18/10 stainless steel
Hand Orientation: Ambidextrous
Total Length: 235mm
Bowl Length: 80mm
Bowl Width: 48mm
Bowl Depth: 10mm
Volume: 1 Table Spoon (1/2 oz)
Handle Length: 155mm
Weight: 55g

A custom utility spoon stamped and finished by hand, designed for control and consistency.

The well is formed deep to cradle liquid - one tablespoon exactly, to help with recipe continuity and reduce the amount of tools needed on hand - and pointed at the tip for precise pouring or basting. The handle is long enough to stir a braise or a pot of beans, and nimble enough to sauce a plate or scrape the corners of a rondeau or quart container. Inspired by the worn and tarnished steel often found at flea markets, and modeled after old American and European silhouettes the spoon is tumbled and unpolished. This creates a matte and imperfect material finish, unique to each piece.  

Packaging is constructed with recycled chipboard.

Brand: Yukiwa

Made In: Japan

Material: Stainless Steel

Total Length: 237mm

Weight: 30g